Braising Large Cuts for a Crowd
When you have ten people coming for dinner, you do not want to be standing at the stove. Braising is the most reliable way to feed a group because the oven does the heavy lifting, and the dish actually improves if you cook it a day in advance.
The weight of the meat determines the surface area required.
Choose a vessel that fits the meat snugly; if the pot is too large, the liquid will evaporate too quickly, leaving your meat exposed and drying out the top.
- Large enameled cast iron Dutch oven
- Heavy-duty kitchen tongs
- Wire cooling rack
- Skimming spoon
What goes in.
- 5-6 lbbeef chuck roast or pork shoulder
- 3 tbspneutral high-smoke point oil
- 2 largeyellow onions, roughly chopped
- 4carrots, cut into chunks
- 1 bottledry red wine or hard cider
- 3 cupsbeef or chicken stock
- 4sprigs of fresh thyme
- 2dried bay leaves
Don't rush the sear
The dark brown crust formed during the initial sear is the foundation of your sauce. Let the meat sit undisturbed until it releases from the pan naturally; if you have to pull it, it is not ready.
The method.
Dry the meat
Pat the meat thoroughly with paper towels. Moisture is the enemy of a good sear, and wet meat will steam rather than brown.
Sear on all sides
Heat the oil over high heat until it ripples. Sear the meat until a deep, dark crust forms, about 5-7 minutes per side. Remove and set aside.
Softening the base
Add the onions and carrots to the same pot. Sauté until the onions take on a deep amber color, scraping the dark bits from the bottom of the pan.
Deglaze and simmer
Pour in the wine, letting it bubble until it reduces by half. Return the meat to the pot, add stock until the liquid reaches halfway up the meat, then add the herbs.
Slow cook
Cover tightly and place in an oven preheated to 300°F (150°C). Cook for 3.5 to 4 hours, or until a fork slides through the thickest part of the meat without resistance.
Finish the sauce
Remove the meat to a platter. Skim the excess fat from the liquid, then boil the remaining juices on the stovetop until they coat the back of a spoon.
Other turns to take.
Citrus and Herb
Replace the wine with orange juice and stock, using rosemary instead of thyme.
Winter Spice
Add a cinnamon stick and a star anise to the braising liquid for a deeper, warmer profile.
When it doesn't go to plan.
Cool the meat in the braising liquid overnight in the refrigerator; the fat will solidify on top, making it effortless to skim off before reheating.
Do not salt the liquid too heavily at the start, as it will become overly salty once reduced.
If the sauce is too thin after cooking, remove the meat and boil the liquid rapidly for 10 minutes to thicken.
The ones that keep coming up.
Should I cut the meat into chunks before braising?
Keep it as a whole roast for larger crowds. It is easier to monitor, stays moister, and looks better when pulled apart at the table.
Can I use a slow cooker instead?
Yes, but you must still sear the meat on the stovetop first. The oven provides a more consistent, gentle heat that keeps the meat from becoming stringy.
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