Transform economical cuts of lamb and beef into juicy, comforting and fall-off-the-bone tender meat. Here are the simple steps of mastering how to braise meat!
Easy steps to perfectly braised lamb and beef
- The first and most important step is to brown the meat. In order to do so, preheat the oven to 165ºC. Trim the meat of excess fat.
- Heat about 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Season the meat with salt and pepper. Add the meat to the hot oil (it should sizzle on impact). Brown the meat for a minute or two on all side. Don’t let it cook all the way through.
- Next, use about ¾ of a cup of liquid. For this, you may choose between lamb, beef or vegetable broth, apple juice, cranberry juice, tomato juice, or a mixture. To this, add about 1 teaspoon (dried) or 1 tablespoon (fresh) of dried basil, Italian seasoning, oregano or thyme.
- To enhance flavour, consider adding about a tablespoon of barbeque sauce, Dijon-style mustard, soy sauce, steak sauce or Worcestershire sauce.
- Close the lid and place the pot in the oven. Braise until tender. For a 1-2 kilogram roast, we recommend cooking at about 165ºC for 2-3 hours.
Make it a meal
Transform your braised beef into a meal by adding potatoes and other vegetables about 30-45 minutes before the meat is done. Veggies you could consider including are butternut squash, celery, mushrooms, and onions. Make sure that you cover the pan tightly after adding any additional ingredients!
Best cuts for braisingLamb
Forequarter, Shank, Leg and Rack
Chuck, Round, Blade, Topside and Short Ribs