Rediscover Braising
deansdad101
Posts: 644 Member
For those who don't need to "rediscover" braising, I'll apologize in advance for insinuating that you might be unaware of the technique and suggest you move on to more relevant posts.
But, for those who, like I, either never tried it or "forgot about" what you likely experienced at your Mom's (or Grandma's) knee, but have since dismissed as either "old fashioned", "peasant food", or simply too time consuming, I'd encourage you to reconsider - the results are worth it!
Other than the fact that it produces some of the most tender, juiciest, and best tasting meat, fish, and poultry meals you've ever tasted (at least since Grandma's), from the "cheapest" cuts, and in an almost "set it and forget it" manner, and all in ONE pot, - I can't think of any other benefits at the moment. (except maybe, keeping ALL the fats and oils IN the broth instead of being burned up on the grill)
Basically it works like this (some slight variations depending on what you are braising but the "basics" are pretty standard).
Like so many things in the LCHF world it takes a little "un-brainwashing" to wrap your head around the "low and slow" concept but it's essential that you do and that you NOT try to "hurry up" the process with higher temps.
This is NOT a "quick and dirty, throw it together, serve, do the dishes" process. But with the low and slow it's almost impossible to overcook the meat and to a very great degree, and as long as the oven temps are not too high, it's more like "the longer the better".
It works because the combination of first "browning" the exterior, and then slow cooking with the steam produced by the broth, the things that make "cheap" meats "tough" are broken down and tenderized.
Think, "falls apart" in your mouth, tender.
The initial shot of veggies is there for flavor and can (should?) be removed prior to reducing the broth (with their carbs). For those that do include vegs in their diet they can be removed and served or added later on in the process but it's usually not necessary (depends on what you are using).
For the "pot", the "best" (IMO) is a cast iron Dutch Oven. Yes, they can be heavy (varies with the size obviously) but ours never moves much farther than from the stovetop to oven to sink and back so it's really not a big concern.
And yes, they can be expensive (if you insist on the Le Frenchee brand) or enameled "hot" colors. And yes, "real" cast iron does require "seasoning" and proper cleaning, but it's WELL WORTH it and a properly seasoned CI outperforms any "non-stick" you've ever used.
If it's a "new" or "forgotten" method for you, there is no need to rush out and buy something as long as you have an oven proof stockpot with a cover - it'll work, but I'll bet you see why a quality CI Dutch Oven is worth the investment once you try it.
Here's what we use for the Dutch Oven:
tinyurl.com/k8hbaaq
Lodge has been around for years and their products are very good quality while at the same time being quite reasonably priced. The DO above does "double-duty" as well since the lid can also be used on the stovetop as a frying pan. The 5.5 quart capacity is a good compromise between size and weight (for us) although you might prefer larger (or smaller) depending on your circumstances and they are available as well.
The second piece, which we added just recently is this:
tinyurl.com/knzrhsy
It's absolutely NOT "necessary" but sure is "nice" to have, can be used for a variety of purposes in addition to braising, and certainly is much prettier (we take it to the table and serve in it).
Here again, the French option is yours to take if you feel the need (maybe to match what you already have) but the Lodge performs exactly the same (we've used both) for ~$70 bucks as does the LC for $250-300 and now that we are living on a "fixed income" the decision was an easy one.
The enamel IS easier to clean and maintain, certainly more colorful and attractive, but you do need to take care since the enamel coating can be chipped, but with a "normal" degree of care, either of these will literally last a lifetime (or more).
And.....I have it on good authority that the bearded one has yet to depart his workshop and is still accepting "requests", so......
Next on our foodie radar is a poor man's duck coq au vin (tomorrow, or Friday, IF Daffy thaws out in time).
Enjoy!!! (and Happy Holidays to all)
But, for those who, like I, either never tried it or "forgot about" what you likely experienced at your Mom's (or Grandma's) knee, but have since dismissed as either "old fashioned", "peasant food", or simply too time consuming, I'd encourage you to reconsider - the results are worth it!
Other than the fact that it produces some of the most tender, juiciest, and best tasting meat, fish, and poultry meals you've ever tasted (at least since Grandma's), from the "cheapest" cuts, and in an almost "set it and forget it" manner, and all in ONE pot, - I can't think of any other benefits at the moment. (except maybe, keeping ALL the fats and oils IN the broth instead of being burned up on the grill)
Basically it works like this (some slight variations depending on what you are braising but the "basics" are pretty standard).
- Heat about equal amounts of olive or coconut oil and butter in an ovenproof pot on the stove, (and maybe a few slices of bacon)
- Season the meat and brown on all sides (you are "browning" - NOT "cooking")
- Add liquid (stock, wine, or just water) and veggies (for seasoning the broth). At least an inch deep but not more than half-way up the side of the meat.
- Cover the pot with a tight fitting lid and place in 300-325F oven (if it's too loose check that you don't "boil off" all the liquid)
- DO NOT "peek" (need to keep the steam in)
- Come back in 3-3 1/2 hours, remove meat to rest (foil covered)
- Return pot to stovetop and reduce broth adjusting spices as needed
- Serve and enjoy
Like so many things in the LCHF world it takes a little "un-brainwashing" to wrap your head around the "low and slow" concept but it's essential that you do and that you NOT try to "hurry up" the process with higher temps.
This is NOT a "quick and dirty, throw it together, serve, do the dishes" process. But with the low and slow it's almost impossible to overcook the meat and to a very great degree, and as long as the oven temps are not too high, it's more like "the longer the better".
It works because the combination of first "browning" the exterior, and then slow cooking with the steam produced by the broth, the things that make "cheap" meats "tough" are broken down and tenderized.
Think, "falls apart" in your mouth, tender.
The initial shot of veggies is there for flavor and can (should?) be removed prior to reducing the broth (with their carbs). For those that do include vegs in their diet they can be removed and served or added later on in the process but it's usually not necessary (depends on what you are using).
For the "pot", the "best" (IMO) is a cast iron Dutch Oven. Yes, they can be heavy (varies with the size obviously) but ours never moves much farther than from the stovetop to oven to sink and back so it's really not a big concern.
And yes, they can be expensive (if you insist on the Le Frenchee brand) or enameled "hot" colors. And yes, "real" cast iron does require "seasoning" and proper cleaning, but it's WELL WORTH it and a properly seasoned CI outperforms any "non-stick" you've ever used.
If it's a "new" or "forgotten" method for you, there is no need to rush out and buy something as long as you have an oven proof stockpot with a cover - it'll work, but I'll bet you see why a quality CI Dutch Oven is worth the investment once you try it.
Here's what we use for the Dutch Oven:
tinyurl.com/k8hbaaq
Lodge has been around for years and their products are very good quality while at the same time being quite reasonably priced. The DO above does "double-duty" as well since the lid can also be used on the stovetop as a frying pan. The 5.5 quart capacity is a good compromise between size and weight (for us) although you might prefer larger (or smaller) depending on your circumstances and they are available as well.
The second piece, which we added just recently is this:
tinyurl.com/knzrhsy
It's absolutely NOT "necessary" but sure is "nice" to have, can be used for a variety of purposes in addition to braising, and certainly is much prettier (we take it to the table and serve in it).
Here again, the French option is yours to take if you feel the need (maybe to match what you already have) but the Lodge performs exactly the same (we've used both) for ~$70 bucks as does the LC for $250-300 and now that we are living on a "fixed income" the decision was an easy one.
The enamel IS easier to clean and maintain, certainly more colorful and attractive, but you do need to take care since the enamel coating can be chipped, but with a "normal" degree of care, either of these will literally last a lifetime (or more).
And.....I have it on good authority that the bearded one has yet to depart his workshop and is still accepting "requests", so......
Next on our foodie radar is a poor man's duck coq au vin (tomorrow, or Friday, IF Daffy thaws out in time).
Enjoy!!! (and Happy Holidays to all)
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I must agree with you. Braising or slow cooking is THE BEST. It's also very simple cooking for maximum flavour.
I have an enameled cast iron pot and use it all the time. Even on the stop top. It's great for cooking large quantities of recipes involving minced meats. I have also used the slow cooker for braising and it works brilliantly too.
I agree that you don't need enameled cast iron. I have cast iron frying pans that I use daily. If you take a few moments to dry them out and oil them after cleaning they maintain their seasoning.
I'm not sure how many other Australians are here. If you are lurking and want to buy some cookware I suggest:victoriasbasement.com.au/Category/SubCategory/48404
They always have fantastic prices and their quality is top notch.
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Yes drying and oiling are a "must".I must agree with you. Braising or slow cooking is THE BEST. It's also very simple cooking for maximum flavour.
I have an enameled cast iron pot and use it all the time. Even on the stop top. It's great for cooking large quantities of recipes involving minced meats. I have also used the slow cooker for braising and it works brilliantly too.
I agree that you don't need enameled cast iron. I have cast iron frying pans that I use daily. If you take a few moments to dry them out and oil them after cleaning they maintain their seasoning.
I'm not sure how many other Australians are here. If you are lurking and want to buy some cookware I suggest:victoriasbasement.com.au/Category/SubCategory/48404
They always have fantastic prices and their quality is top notch.
People freak out about "seasoning" but that's really all there is to it.
Every once in a while, oil and then stick them in the oven (upside down) for an hour or so.
Especially when new (until the seasoning is "baked on") - even the ones that are, so-called "pre-seasoned".
Do that a few times and the "non-stick" qualities of CI exceed those of any chemically applied "miracle" surfaces. And there is nothing better for them than "...using them every day.."
Anyone who has not used CI just can't appreciate the difference in the tastes they produce.
Thanks too for the "local" referral for your countrymen (countrypeople?) <g>
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If people are really interested I have seen Le Crucet or whatever that is at TJ Maxx, Marshalls, and Homegoods all recently. No need to pay those retail prices! I agree that a good cast iron set is great, I have "poached" most of mine from an age old collection of a great aunt. Guess what? They are great from like 1950 because they were properly cared for!! How many 65 year old pans do you have that are just fine?? I don't have a dutch oven, but will be looking for one after reading this!0
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Cindy;If people are really interested I have seen Le Crucet or whatever that is at TJ Maxx, Marshalls, and Homegoods all recently. No need to pay those retail prices! I agree that a good cast iron set is great, I have "poached" most of mine from an age old collection of a great aunt. Guess what? They are great from like 1950 because they were properly cared for!! How many 65 year old pans do you have that are just fine?? I don't have a dutch oven, but will be looking for one after reading this!
Tee hee.....my bride says she has a "64 year old pan" (me) - does that count? <G>
But you are absolutely correct, taken care of, they WILL last a lifetime (and more)
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Does any one use the CI on a glass top stove? I do have the CI with flat bottom,no smoke ring. I would love to use them again. Always worried of the no stick stuff.0
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I have a glass top stove. It works just fine with cast iron.0
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Thank you so much Sajyana. I am off to dig out the cast iron! Love it. Was told not to use it on the glass top. Phooey. I have been missing out on some good cooking. I have a nice set of it.0
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@Densdad101-HAHAHA!! I would think that would be a 64 year old "pain" instead of "pan"!
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Thanks, I will do this with my Christmas lunch potluck contribution and keep it warm in my crockpot.
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This discussion has been closed.