- Food and Cooking»
- Culinary Arts & Cooking Techniques
Pot Roasts, 8 tips to Braise beef
Pot Roast, how to braise
There is nothing quite like a good tasting pot roast. It can be considered a comfort food to many. With potatoes, onions and carrots, and the most good meat who could resist? Here is a little bit of information and tips about the braising beef. Braising is the combination of cooking with a dry heat, and then with a moist heat. It is often used for the tougher cuts of meat, as they can benefit from any extra tenderness. Below are 8 tips that if followed leave you with a braised roast beef. An alternative that many people love for the moist heat part of braising, is the beloved crock pot also known as a slow cooker. I have used the crock pot many times, with great results.
1. Things you will need, besides your ingredients include a heavy oven proof pan or casserole dish. It should have a 4-5 quart capacity at least, and you want a lid that fits well. Later, you need some type of platter to serve it on.
2. One technique for braising your beef While I am not sharing recipes in this hub, you will get the basic idea about what it means to braise your beef. The result will be a wonderful pot roast, as you add in your own special touches and ingredients and favorite herbs and spices. I am picturing a long day, when there is stormy weather, and walking into the house to smell this cooking. It just hits the spot in its own way!
3. Choose your beef Many choose an "eye round" as it is often suggested for pot roasts. Others like the "bottom round" as it is often more tender. Whatever you choose, you can use the techniques below.
4. Choose your stock This is the liquid part of the recipe that helps your meat to be braised. Some use even plain water, but you can also use a great stock. There are many recipes for good stocks out there, some of my favorites are at food network.
5. Browning or Searing This is a key part of having a good looking piece of meat when it comes time to serve it. Season your roast with your favorite seasonings, on all sides. Pat it in there real good. Whatever your cooking pot or casserole, put a little bit of oil in the bottom. Canola or vegetable are good ones. Let the oil get hot on high heat, and put in your roast on one of its sides and let it brown nicely. It is good to try to sear it, for about 3 minutes, and it gives it a good color. Continue browning on each side until you have browned every side of the beef. Pour off excess oil when done. Part of the goal here, is to give your meat a really nice crust on all sides. This "crust" that you see left in the pan, is full of flavor that adds a lot to the whole dish.
6. Cooking your roast Here comes the moist heat part of your braising method. Your liquid in the dish or pan at this point, will vary with whatever recipe you are choosing to use. You will want to bring that liquid to a boil , cover your meat, and set into the oven for 3-4 hours or until your meat is to the desired tenderness. If you are using any vegetables they are purposely being left out for the time being.
7. Make any final touches You can add any of your quicker cooking vegetables now, and let them warm in the liquid around the roast. Also, some like to make a sauce from the liquid left, and if you do, now is the time. You will usually know when you taste it if your sauce needs additional flavorings, or thickening. Let your meat sit as well, and rest some so the juices don't just pour out and escape the meat.
8. Serving I like approximately 1/4 inch slices for my pot roast. But slice however you like, and lay the slices in a warmed platter, along with the roast that is uncut, if there is room. Putting the vegetables around it is a nice presentation, but often we just put the vegetables in a vegetable bowl. Have cracked black pepper and salt should people want to add some. Enjoy