Braising (from the French word “braiser”) is
a combination cooking method that uses both
moist and dry heats. Typically, the food is first
seared at a high temperature, then finished in
a covered pot or pan at a lower temperature
while sitting in some amount of liquid, which
may also add flavor.
The purpose of braising is to break down
the connecting tissues, enhancing the meat’s
tenderness.
Some examples of cuts that are typically
braised include:
• Chuck (Chuck Eye Roast, Chuck Arm
Roast, Chuck Shoulder Roast, Short Ribs)
• Brisket (Whole Brisket, Brisket Flat Roast,
Brisket Point Roast)
• Shank (Cross Cut Shanks, Whole Beef
Shanks)
• Round (Top Round Roast, Bottom Round
Roast, Eye Round Roast, Boneless Rump
Roast)
First brown your roast using a large pan
and some oil over high heat, seasoning the
protein first.
Once the roast is browned, “deglaze” the
pan using wine or some of the liquid that will
be used in the braising process, to capture
drippings from the pan that are loaded with
flavor. Once the roast is browned you will want
to place it, along with all the liquid including
the pan drippings, in a Dutch oven or deep
roasting pan. It is very important to cover the
top of the pan as tightly as possible so steam
and pressure will build up during the oven
cooking process.
The liquid for the braising process can
vary depending on the dish you’re trying to
make. For example, barbecue sauce would be
used for a barbecue brisket, and beef broth
would be used for a pot roast. Usually if using
a thick liquid such as barbecue sauce you will
want to thin it down with wine, broth or water.
It will thicken as it cooks, and if it gets too
thick it will burn.
You can also experiment with putting root
vegetables in the braising pan along with your
roast to create a complete meal and enhance
the flavor.
The oven part of the process is usually
done at 250°F and can vary in time from 3 to 8
hours, depending on what cut is being braised
and how big it is. A general rule of thumb is
that the protein will shred easily with a fork
when it is properly braised.
Braised Beef Brisket
This recipe has graced the table of the Simon family,
the owners of Omaha Steaks, for generations.
Prep time: 30 minutes
Cook time 8 hours
Servings: 6–8
1 Omaha Steaks Brisket (3 pounds)
2 tablespoons canola oil
4 teaspoons Omaha Steaks All Natural Seasoning
2 cups diced yellow onion
2 tablespoons fresh chopped garlic
1 cup bottled chili sauce
1 package dry onion soup mix
1/2 cup beef broth
1/4 cup soy sauce
1/2 cup red wine
Thaw brisket overnight in refrigerator.
Heat canola oil in large pan.
Blot brisket dry with clean paper towel and
generously season each side with 2 teaspoons seasoning.
Brown brisket in hot oil on both sides for about 2–4
minutes each side. Remove brisket from pan and place
in crock pot, raised side braising pan or Dutch oven.
Add onion and garlic to hot oil and cook until trans
parent. Add remaining ingredients and bring to a boil.
Pour sauce into crock pot, raised side braising pan or
Dutch oven.
If using crock pot, cook on low for 6–8 hours. If
using braising pan or Dutch oven, cover tightly with foil
or lid and place in oven at 250°F for 6–8 hours.
Serve the same day or cool overnight in refrigerator
before slicing and reheating in sauce.
West Virginia Farm Bureau News 31