Attention! Braised is not synonymous with stew or stew. Stewing is a similar but more basic cooking, while stew is a specific recipe.
Meat is mainly braised, but there are also various fish recipes - preferably semi-fat or fat, such as braised conger or braised salmon. Although marginally, braising is also used for cooking vegetables.
In reality, brazing is a real cooking technique or system that is based on several fundamental passages to say the least. The most characteristic aspect is the combined use of different heat sources thanks to the use of a special pan called a bratt pan.
The ingredients to be braised should not be cut into small pieces; on the contrary, it would be better to leave them whole. The characteristic of this method is in fact that of cooking the product with its own liquids - sometimes even composed of a marinade, which do not evaporate thanks to the use of the lid - by continuously lacquering / wetting.
Meat and fish belong to the 1st fundamental group of foods - foods rich in proteins of high biological value, vitamins and minerals specific to the subgroup in question. Braised beef, the most popular one, is generally a fairly high-calorie preparation. The most used cuts of meat are not particularly fatty but not even lean, but rich in collagen - which when cooked properly takes on a gelatinous consistency. Furthermore, a good braised meat must still be cooked on a conspicuous - but not excessive - base of fat.
Braised meat is therefore contraindicated in the diet for overweight and, if made from meat, for certain metabolic pathologies; the specific relevance to various uncomfortable conditions may depend on the specific ingredient. All braised meats are not indicated in the diet dedicated to digestive impairments.
at about 150 ° C - not necessarily preheated - with lid.
Like casserole cooking and stewing, braising uses the following propagation media:
- Air
- Waterfall
- Steam
- Fat.
Within the mixed brazing system, therefore, different heat transfer modes coexist:
- the metal of the bratt pan, heated first by the flame then by the oven, exerts a direct conduction on the food
- even the cooking liquid, a mixture of water and fat, heated by the metal of the bratt pan, exerts a direct conduction on the food - which could be defined as an indirect conduction of the pan
- the water vapor released from the cooking liquid and trapped in the bratt pan by the lid exerts a convection on the food
Note: if the braised meat were uncovered in the oven, in a similar way to a traditional roast, there would be greater evaporation, with less ability to conduct the liquid on the bottom of the bratt pan, but also less convection due to dispersion in the oven; approaching it to the gratin coils, a simultaneous irradiation could occur.
under. Braised Beef - Cheek
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Below, however, we will briefly summarize a more classic version.
Braised beef cheek ingredients
- Beef cheek 500 g
- Barolo 200 ml (1 glass) - alternatively another dry still red wine
- Homemade vegetable broth 200 ml - for more information see also: Homemade vegetable cube
- Carrots 150
- Celery cost 150 g
- OPTIONAL half a medium shallot
- Butter or extra virgin olive oil 20 g
- Whole or ground black pepper to taste
- Sage 2 medium leaves
- Rosemary 1 small sprig
- 1 clove garlic.
Braised beef cheek process
- Preheat the oven to 150 ° C; in the meantime, wash, peel and cut the vegetables, then close the aromas in gauze (if in grains, also the pepper)
- In a pan of the right size, place the cooking fat
- Bring to temperature over medium heat, place the cheek and the vegetables, browning on all sides
- Deglaze with the Barolo and, after about 30 "- once the alcohol has evaporated - add the spices in the gauze, the homemade stock cube and close the bratt pan with the lid.
- Put in the oven and cook for about 2 hours, lacquering the cheek with the cooking juices every 15 "; the meat can be turned only once, after about 45". ATTENTION! If the bottom tends to dry out too much, add a little hot water
- Remove from the oven, remove the gauze with the spices and filter the base, correcting it for flavor. If too liquid, some bind it with a little starch or flour or cornstarch, or with a little roux. Others, on the other hand, prefer not to filter it, leaving the vegetables and blending everything. Serve in slices of about 100-150 g with 30 g of cooking juices.
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