Braising with a French Oven

By FoodLady

Braising is a good cooking method for tough cuts of steak because it makes the meat tender and juicy. As well as steak, you can braise fish, chicken, or vegetables.

I use a 5 1/2 quart stainless steel French oven AND a 5 quart cast iron enamel coated Dutch oven - either is perfect for braising meats used in cooking soups and stews for a few people, but it isn’t too large to easily manage. Cast iron cookware is heavy and when loaded with liquid is nearly double in weight.

You're probably asking, "What's the difference between a French Oven and a Dutch Oven?"

My Grandfather was a chef in Austria and distinctly referred to steel pans that were round pots with curved sides and lid as "French oven". Today they are likely referred to as "braisers"

Ingredients

• Beef
• Pork
• Chicken
• Steak
• Vegetables

Preparation

Step 1

How Does Braising Tenderize Meat?

This cooking process breaks down the tough connective tissue in the beef. These fibers expel moisture as they are cooked and the meat dries out. If you cook the meat slowly and in liquid however, the fibers relax and the melted collagen and fat are re-absorbed into the meat, making it tender and succulent.

Braising Steak Step by Step

First, season your cut of steak with salt and pepper. Heat some butter or oil in a french oven or heavy saucepan and saute the meat until it is browned all over. Pour stock, juice, wine, or water into the pan to de-glaze it. Scrape up any stuck-on pieces of meat to add flavor to the braising liquid. Add the rest of the cooking liquid to the pan, then cover it and braise the steak until it is tender. Depending on what you are cooking, this can take as little as one hour or as many as six.

Strain the meat and vegetables out of the cooking liquid and arrange them on a serving platter. Cook the liquid down to make a tasty sauce. You might like to add some flour mixed with fat to make the sauce into a thick gravy.

The Best Cuts of Meat to Braise

Tough cuts are the best for braising because they come from more exercised muscles. This means they have a lot of connective tissue, which will break down and become tender. It is a waste of time and resources to braise lean, expensive cuts because they are tender anyway. Chuck eye roast, top blade roast, short ribs, shanks, ribs, brisket, and seven bone roast are all good cuts of steak for braising.

What Else Can You Braise?

You can also braise fish. If you want to do this, choose big, firm fish like swordfish or shark. Softer fish like cod, flounder, or tilapia will fall to pieces so either braise them for a very short time or cook them in a different way.

Chicken thighs and legs are suited to this cooking method. You can also braise a whole chicken on the bone. If you are using boneless, skinless chicken, you might as well pan fry it. To braise vegetables and fruits, choose hard varieties like parsnips, leeks, squash, yams, beets, carrots, apples, or pineapple.

The moist heat obtained by the braising process breaks down the cellulose in the vegetables and makes the starches expand. This results in tender vegetables and fruit. Vegetables braise faster than meat, so add them an hour or two before the end of the cooking time.

Whether you are braising beef, chicken, or something else, it is important to use a tight-fitting lid on the french or dutch oven so the liquid will not escape. Braised steak makes a wonderful dish and steak braised in a red wine gravy is heavenly served over a generous mound of hot, buttery mashed potatoes.