Braising in Unthickened Liquid
- Cut or trim meat as required. Dry meat thoroughly.
- Preheat pan over medium heat. Approximately 3 – 5 minutes.
- Place meat in hot dry skillet in single layer. Meat will stick but loosens when browned. Sear meat about 6-minutes.
- Turn meat; cover and brown second side 3-minutes.
- Add liquid or stock according to recipe directions.
- Add a sachet or other seasonings.
- Bring the liquid to a simmer; cover the pan. When Vapo-Valve™ clicks, reduce heat to low and cook until meat is tender. (Note: Cooking time depends on the thickness of meat. Refer to Tip for How To Cook Meat.)
- Remove the meat from the pan and keep it warm.
- Prepare a sauce or gravy from the braising liquid. This usually includes the follow:
- Skim liquid
- Prepare a brown roux with skimmed liquid
- Return liquid and roux to the pan.
- Liquid will thicken as heated
- Cook roux thoroughly
- Combine the meat (sliced or whole) with the sauce
Braising and Thickened Liquid
Braising in Thickened Liquid (Method 2)
- Prepare meat for cooking, as required.
- Brown meat thoroughly in pan and brown mirepoix in remaining liquid.
- Add flour to make a roux. Brown the roux.
- Add stock to make a thickened sauce. Add seasonings and flavorings.
- Return meat to pan. Cover and simmer until Vapo-Valve™ clicks and turn temperature to low and cook until meat is tender.
- Adjust sauce as necessary (strain, season, reduce, dilute, etc.)
Follow Method 2, except:
- Do not brown the meat. Cook it over medium-low heat without browning.
- Add flour to the meat in the pan and make a blond roux.
Finish the sauce with a liaison of egg yolks and cream.
Braising with Little or No Liquid