Thursday, May 14, 2009

Braising vs. Stewing

When you Braise you generally use larger cuts of meat, poultry or vegetables in
enough liquid to partially cover over low-heat. This works great for less expensive cuts of meat such as pork shoulder, lamb shanks, pork and beef short ribs. These cuts are very flavorful and when cooked with vegetables, wine, stock, perhaps some tomatoes and spices after 2-3 hours the flavors meld together and the meat is fall off the bone.
I like to brown the meat in my skillet first then add to the pot of sauteed vegetables.

When you make a stew you are doing much of the same as braising but using smaller cuts
of meat, poultry and vegetables. You would also want enough liquid to cover what you are cooking. Our motto is "Low and slow and let it go."

Both can be cooked in a 5 qt. Dutch oven on top of the stove or in the oven at
350 degrees for 2-3 hours or until meat falls apart and is fork tender.

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