Mutton Braising

Braising

• braising - is a moist heat cooking method is recommended for less tender cuts of meat. 

• braising is a great way to cut large amounts of connective tissue makes them juicy and tender. For braising, meat is usually cut into serving-size portions rather than just cubes (as in stew).

• Brown braising - the meat is browned (it may be dusted with seasoned flour) in a small amount of oil, fat or butter in a large saucepan or casserole dish. The cooked meat is placed on top of vegetables, or with them, and a relatively small amount of liquid is added. The meat is covered and cooked slowly at low temperature on top of the stove or oven. By the end of cooking for braising vegetables are removed, and a sauce made of liquid. (Sometimes the vegetables used in the sauce).

Tips on braising

• Use the correct cut of meat - meat cuts with a certain amount of marbling and connective tissue slimy preserve juiciness better than very lean cuts when cooked long and slow.

• Browning meat. Although browning is not essential, is desirable because it not only improves color but also develops flavor.

• Close the door. Tight fitting lid with steam, which helps to soften the connective tissue, making the meat tenderer. A sheet with butter baking paper down over the meat, the lid helps to prevent surface from drying. (To create a more loose-fitting lid, put a sheet of foil over the pan then cover with lid).

• Temperature control. After initial browning at a low temperature to maintain a sub-simmer is important. While prolonged simmering or cooking close to the boiling point is needed to soften connective tissue and make it soft meat tender, it also dries out lean. When the meat is heated, muscle proteins coagulate and shrink, squeezing out water.

• Cooking meat in liquid does not stop this water loss. For braising, oven temperature may be between 130 ° and 160 ° C, rarely higher.

• Cooking. Overcooking can make braised meat dry and stringy. Boiling a braise until just tender. Check for preparedness at intervals. If the meat is ready, but the liquid has not reduced sufficiently to give a good sauce consistency, remove the meat (keep it covered, so that the surface is not dry) while you finish the sauce. Then return the meat to the hot sauce.

Beef steaks and cuts to braise Shin steak, chuck steak, blade steak, thick skirt steak, flank steak, inner thigh, outer thigh and lump steak and oxtail are all less tender, but tasty beef cuts good for braising.

• kidneys, liver, heart and tripe is also suitable for braising.

Lamb pieces crackle

• Medium-procurement, and the lowest tender lamb, hogget and mutton cuts such as boneless and cubed forequarter, round neck, shoulder and forequarter chops, leg chops and shank or knuckle fits moist heat cooking such as braising.

Pan-Sear

• Instead of completely cooking pan, steaks can be cooked in a two-step method. 

• Initial browning (burning) is done in a pan, then finish cooking in the oven. 

• Pan. Use a pan such a well seasoned cast iron, an oiled hot plate or heavy-based non-stick pan for cutting. Pre-heat the pan well. Slightly oil pan, or brush meat with oil, season if you wish. That there is sufficient heat in the pot to get a good brown, burnt surface. 

• Brown the meat - sear steaks well on both sides to achieve attractive colors. Transfer to an oven tray. Place in oven preheated to 180 to 190 º C to complete cooking. Turn halfway finishing oven time. Time in the oven depends on the meat cut, its thickness and how much time you take to burn it. An example: a 200g beef steak, 1.5 - 2 cm thick, after pan-searing it takes about five to six minutes.