Braising bottom

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Braising is a classic technique that delivers fabulous-tasting, comforting food with minimal effort. Find out what you need to know for perfect braises every time. The technique can be divided into three simple steps: browning, deglazing and braising.

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The art of braising can be pretty intimidating and different people have different methods of getting their short ribs, pot roast or lamb shanks just right. To help you master this crucial cold-weather technique, we've created an extensive to-do guide to braising — just in time for the change of seasons. On its face, braising looks pretty labor intensive.

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The beef roast recipe is perfect for braising pans, including those manufactured by Le Creuset, Staub, All-Clad, Tromantina, and Lodge. Be sure to buy a bottom round roast—a good cut for braising. And save some for leftovers see note, below.

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Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness. Bottom Round Roast Lean and economical, this cut is best enjoyed braised.

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The best recipes for an indecisive cook start one way and finish another, which is a pretty good description of braising. Meat-or fish, vegetables, even fruit-is first seared or sauteed in a hint of butter or oil, then covered and simmered or stewed in a little liquid. The wine or stock keeps the main ingredient juicy and succulent.

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The final result of this cooking method is tender beef that melts in your mouth. Braising is the method of choice for large, less tender cuts of beef such as a Pot Roast or Brisket, using a small amount of liquid. Braising Basics The beauty of braising is how it turns less-tender cuts into rich, fork-tender dishes.

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Real talk: You don't need a recipe to make the braise of your dreams. Not that there's anything wrong with following a recipe —it's just that when you cook from enough of them you'll notice that, by and large, they all follow the same template. Learning how to braise meat is all about mastering the basic process and then putting your own spin on it, customizing the ingredients and flavor profile to your liking.

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Braising is a form of moist-heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent. Most braising recipes employ the same basic steps. Once you learn the basics, you will be able to braise beef brisketshort ribs, spare ribs, bottom round —any meat of your choice.

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Braising makes this bottom round roast tender and delicious. Apple juice and beef broth team up as the braising liquid, and a bit of vinegar adds tanginess. Serve this roast with mashed potatoes and broccoli or your choice of vegetables for a fabulous family dinner. Bottom round is also called rump roast.

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