Moist Heat Cooking - Stewing and Braising

Stewing and Braising

What is Stewing?

Stewing is cooking small cut of meat or other ingredients in liquid that are totally immersed in liquid such as Lamb Curry, Beef Bourguignonne, Beef Rendang, etc.

Stewing

What is Braising?

Braising is cooking large cut of meat or other ingredients in enough liquid such as Beef Pot Roast, Braised Lamb Shank, Osso Bucco, etc.

   

Braising 

Differences between stewing and braising

Equipment 

• Oven
• Sautoir
• Pot
• Tilting pan
• Boiler
• Roasting pan

Braising and Stewing Ingredients

1. Less tender cut

    - Mature animals
    - Less expensive cuts

2. Suitable foods

    - Meat (beef, lamb, pork, veal)
    - Poultry (chicken, duck, turkey)
    - Game (feathered and furred)
    - Vegetables

3. Liquids

    - Well-flavored stock
    - Appropriate jus
    - Wine

4. Aromatics

    - Sachet d'epices
    - Mirepoix
    - Bouquet garni
    - Herb and spices

5. Optional components

    - Tomatoes or other vegetable
    - Garnishes
    - Thickening agent ( roux, slurry, etc.)

Step by Step - Braising and Stewing Method

1. Season or marinate main item
2. Sear main item on all sides in hot oil
3. Remove main item; set aside
4. Add mirepoix and caramelized 
5. Add Tomato paste, saute until dark color
6. Add or deglaze with liquid 
7. Bring the mixture to simmer
8. Return the main item to the liquid mixture
9. Cover and finish cooking until fork-tender
10. Add aromatic / garnish when appropriate
11. Remove main item
12. To prepare the sauce: strain, reduce, thicken with thickening agen
13. Slice or carve main item

Note.
For stewing: Follow method through step 9, correct flavor and consistency as needed

Stewing and Braising Method

Braising and Stewing Method Tips

• Use the correct size of meat
• Larding is advisable on cuts insufficient marbling
• Where suitable, marinating helps tenderize and contributes to flavor
• Check for doneness by resistance to a fork or skewer, not by temperature
• To thicken the stock for braised items, you can do one of the following:
• Deglaze and add brown sauce (thin)
• Add flour to fat and mirepoix, then add brown stock
• After cooking in stock, reduce liquid and thicken
• Do not allow liquid to boil during cooking (it causes meat to shrink excessively)

Stewing Method Video

Braising Method Video

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