How to Braise Beef
The goal of a braise is to transform a stubborn, inexpensive cut of meat into something that falls apart at the touch of a fork. It relies on the marriage of fat, collagen, and time.
Pick the right cut for the long haul.
Choose a cut with plenty of marbling and connective tissue, like chuck roast or short ribs. Lean cuts will dry out long before they become tender.
- Dutch oven
- tongs
- heavy-duty aluminum foil
- meat thermometer
What goes in.
- 3 lbbeef chuck roast, cut into 3-inch chunks
- 2 tbspneutral oil
- 1large onion, roughly chopped
- 2carrots, peeled and cut into thick rounds
- 2celery stalks, chopped
- 2 cupsdry red wine or beef stock
- 1 cupcrushed tomatoes
- 3thyme sprigs
Hard Sear
Do not crowd the pan when searing the beef. You want a deep, dark brown crust on every side, which provides the base color and depth for your sauce.
The method.
Sear the beef
Pat the meat dry with paper towels and season with salt. Heat oil in the Dutch oven over medium-high heat until shimmering. Brown the beef in batches, moving it only when a crust has formed and it releases easily from the metal.
Aromatize
Remove the beef. Add the onion, carrots, and celery to the fat left in the pot. Cook until the onions soften and brown slightly at the edges, scraping the bottom of the pot to release the stuck bits.
Deglaze and simmer
Pour in the wine or stock. Bring to a boil and reduce by half. Stir in the tomatoes and thyme, then return the beef and any accumulated juices to the pot.
The long wait
Cover the pot tightly with foil, then the lid. Transfer to an oven preheated to 300°F (150°C). Cook for 2.5 to 3 hours. The meat is done when it yields completely to the pressure of a fork.
Other turns to take.
Red Wine Braise
Use a full-bodied red wine like Cabernet or Syrah for a deep, complex sauce.
Beer Braise
Replace the wine with a dark stout to add a malty, bittersweet note to the gravy.
When it doesn't go to plan.
Always leave the liquid level at about one-third to one-half of the way up the meat; never submerge the beef completely.
Braising benefits from a rest. If you have the time, let the pot sit for 30 minutes after taking it out of the oven.
Remove the excess fat that rises to the surface of the sauce before serving; it makes the final result cleaner on the palate.
The ones that keep coming up.
Can I use a slow cooker?
You can, but you will miss the initial sear and the evaporation that concentrates the flavors in the oven. If using a slow cooker, sear the meat in a separate pan first.
What if the sauce is too thin?
Remove the beef once tender, then boil the liquid on the stovetop until it reduces to your preferred consistency.
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