Made by Anna Olson

by Anna Olson

Braised Meat is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Brazing is essentially a two-step cooking method. it’s a two step cooking method and it works best for meats that are tougher, you want a tip like a blade roast that has a lot of connective tissue start by searing your meat and not clogging the pan I like to do it in batches and the function of the hearings is just for flavor and color this will make a nice rich dark sauce and add a nice caramel flavor, make sure it’s browned on all sides and the next step in the brazing is to add your aromatics onion carrot celery since I’m doing a beef bourguignon I’m going to add pearl onions as well once the onions are translucent.

After about five six minutes you want to first deglaze your pan with a little bit of red wine and bring it to a simmer this takes out all those tasty bits that were left over after searing the beef and once that’s simmered I put the beef back in the pot and now that I have almost all my ingredients in, I add the remaining liquid, so a combination of tomato puree and just enough beef broth to cover the vegetables and meat and a little fresh thyme. and remove them before serving the stew. Just let it simmer and stir occasionally and after about two hours, what was initially a very tough piece of meat melts in your mouth, tender and tasty.

Of course, I’m a firm believer that braised dishes are always better on the second day, so make enough for leftovers and enjoy.

Here’s a quick lesson from Anna on how to braise meat.

Recipe video


Let us know what you think of today’s braised meat tips, tricks, and hacks!

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