Braising - It sounds like a complicated word representing a technique that can only be done right after spending grueling years at various culinary institutions and losing limbs from knife related incidents in the quest for success. Well, wrong. Braising means:
COOK THIS MEAT IN SOME LIQUID AT LOW HEAT FOR A LONG TIME
A couple definitions: by meat, we mean a part of the animal suitable for braising. This excludes things like beef strip steaks and pork chops and those skirt steaks that everyone thinks is so "cool to know about". It includes things like beef short ribs, cubes of chuck, pork shoulders and yeah..a bunch of other stuff. Ask your butcher what they like to braise the best.
By liquid, we mean any liquid. Water, brine, wine, apple juice, beer...you name it. Just make sure it goes well with the meat and the rest of the dish (e.g. leave the apple juice for pork, not beef). And we dont mean to drown the meat in the liquid, but give a fair amount. Be judgmental. Like half or a quarter of a bottle of wine, or something.
By long time we mean anything longer than 2 hours.
Try and use a sturdy cooking vessel, like cast iron. Or use a heavy pan that can go in the oven. If you use something uncovered your food might get dry, so be warned. If you do it in a pan, keep basting regularly.
So heres the lesson:
1. Beef short rib from the Park Slope Food Coop (Harwick, grass fed) is assembled with Wine, garlic and herbs.
2. Put everything in pot.
3. Add liquid.
4. Stick in 350F oven for 3 hours.
5. Eat
