When times are tough, the tough meat gets braised.
2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks"I always tell people they can add enough liquid to make extra stock to keep in the freezer, to add to their next dish," he said.Chuck shoulder steakAnd Utah's popular Dutch oven cooking, as well as the Crock-Pot, use the same concept of slow cooking in moist heat."We don't trim it, because the fat content caramelizes and adds flavor to whatever you're cooking," Prows said.3 teaspoons toasted sesame seedProws didn't divulge the recipe for Costa Vida's signature sweet pork; suffice it to say that the techniques and ingredients would be hard to duplicate in a home kitchen. However, we made a composite from the various "copycat" recipes out there that are similar to what is served in local quick-casual Mexican restaurants. You can tinker with it to your liking.Braise in preheated 300 Degree F oven 2 hours. Add sweet potatoes; cover and braise 1 hour longer or until short ribs and sweet potatoes are tender. Skim fat from liquid.1/2 cup waterPORK1 12-ounce bottle root beerPat the roasts dry with paper towels and season withsalt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven or roasting pan, and brown the roasts of all sides, 7-10 minutes. Transfer roasts to a large plate. Add remaining oil and cook onion, carrot, celery, until softened. Stir in garlic, sugar and thyme and cook until fragrant, about 30 seconds. Stir in the broths and water, scraping up any browned bits, and bring to a simmer.Full-cut round steak2 medium onions, cut into 1 1/2-inch chunks (about 1 1/2 cups)Sesame Root Beer Braised Short Ribs and Sweet PotatoesPork chopsAlso, once the meat is in the oven, you're free to turn to other tasks, since these dishes don't require much attention during the lengthy simmering time. Meanwhile, the tantalizing aromas and heat from the oven cozies up your kitchen.Braising -- cooking slowly with moist heat -- is a classic method used to tenderize tough cuts of meat, or to add rich flavor to less expensive poultry or game.To make the company's shredded beef, Prows uses a bottom round flat beef roast, "which is an underutilized piece of meat," he added. "But when I braise and brown that meat, the fat disappears and I'm left with a delicious pulled beef product. If you were to try to broil it like a steak, it would be as tough as boiled owl."Shank Cross CutsCountry Style Boneless Beef Ribs2 bay leaves2 tablespoons oil, dividedThe shredded sweet pork is made from the cushion, a less- expensive cut from the pork shoulder.Root beer adds sweet and spicy flavors, and sesame seed add a crunchy finish.2 tablespoons tomato pasteThese are cuts of meat to look for that lend themselves to braising. Keep in mind that terms may vary depending on the supermarket and the butcher.1 teaspoon fresh minced thyme leaves, or 1/4 teaspoon driedBoneless shoulder steak2 tablespoons balsamic vinegar1 3-4 pound boneless beef chuck eye roast, cut into 2 pieces, trimmed of excess fat2 medium parsnips, cut into 1 1/2-inch pieces (optional)The technique of braising speaks many languages. Irish corned beef and cabbage, Indian-style chicken curry, French chicken fricassee or coq au vin, and Italian osso bucco are all examples of braised dishes. Chicken cacciatore is "hunter's chicken" in Italian; it's the preparation hunters would use with whatever was available after a day of hunting wild game.A lot of people simply use a little water for braising, but the liquid also can act as a flavoring agent, be it chicken or beef stock, wine, fruit juice or even soda pop.Braising takes time, often several hours. But you are eventually rewarded with fall-off-the-bone tender meat, with a rich, flavorful sauce as a bonus.1/4 cup flour"To be quite honest, if you know how to prepare them, the lesser cuts can be more luscious," said John Lindenauer, a Bon Appetit chef cooking with Cora at the dinner for Rock. "They have more collagen because they come from the animal's shoulders and legs, where the animal works the muscles more. So when you bite in, it's rich, viscous and so good in the winter."Bottom round steakSource: National Beef Cook-Off, American Lamb Board, National Pork BoardBraising Cuts1 carrot, diced1 teaspoon freshly ground black pepper2 tablespoons vegetable oilShort ribsHeat remaining 1 tablespoon oil in Dutch oven on medium heat. Add garlic, celery, onions and parsnips; cook and stir 3 minutes or until lightly browned. Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of the sesame seed, salt and black pepper; bring to boil, stirring to loosen browned bits in bottom of Dutch oven. Return short ribs to Dutch oven, partially covering short ribs in liquid. Cover.1 medium onion, dicedChuck 7-bone steakSIMPLE POT ROASTOne tip when braising, said Prows, is to sear the meat along with mirepoix. This is a French term for chopped-up celery, carrots and onions that add aroma and flavor.6 cloves garlic, peeledBEEF2 beef bouillon cubesBeef BrisketDivide short ribs and vegetables among serving bowls. Top each with the cooking liquid, or sauce. Sprinkle short ribs evenly with remaining 1 teaspoon sesame seed. Serves 6.Rump roast1 teaspoon saltAnd how about those fabulous tacos and burritos made of shredded beef, chicken or pork? Yes, those meats are braised as well, said David Prows, executive chef for the Costa Vida Mexican restaurant chain.Chuck arm steakBoston butt roastLAMBCoat short ribs with flour. Heat 1 tablespoon of the oil in 5- quart Dutch oven or ovenproof saucepot on medium-high heat. Add the short ribs; cook 5-10 minutes or until browned on all sides. Remove from Dutch oven.Shoulder boneless butt roast2 medium garlic cloves, minced2 cups beef brothBraising is very "in" right now, even with folks who can well afford tenderloin or lobster, judging by the menus of some of the posh dinners given during Sundance. The Food Network's "Iron Chef" Cat Cora served braised beef short ribs at a dinner for actor/ comedian Chris Rock. STK chef Todd Mark Miller's lunch for Spike Lee included braised short ribs with parsnips and sunchokes.And don't let any of the braising liquid go to waste after the dish is cooked, Prows said. Pur? all those bits of meat and veggies and add it back into the meat.Eye round roastAnd the Chefdance dinner cooked by Zane Holmquist of Stein Eriksen Lodge included Rocky Mountain elk osso buco, another braised dish.2 ribs celery, cut into 1 1/2-inch pieces (about 1 cup)"It's no secret that some of the best barbecue sauces use Coca- Cola or other sodas for caramel color and for the flavor," said Prows. "But I've also made a sweet pork using apple juice or grape juice. And those bottles of peaches that a lot of Utahns have on their shelves can add a lot of flavor when you're cooking meat."All cuts, and also many types of game meat.Country-style ribsTo get a caramelized, "roasted" flavor, most recipes first start out with searing the meat before the long simmer. Then you add some type of liquid and cover with a lid. The moisture will steam and cook the meat while the melting fat adds juiciness.1 celery rib, dicedEye round steakPOULTRY/GAME3 pounds boneless beef short ribs, cut into serving-size pieces"You're caramelizing the outside of the meat, and you get all the little 'stickies,' or drippings in the bottom of the pan. Then you add the liquid and let it simmer, so you've got all that flavor in the same pan."Even if you don't know what "braising" is, chances are good that you've probably done it. Although you might refer to your Sunday pot roast as "roast beef," it was actually braised.Bottom round roastShanks
Pat the roasts dry with paper towels and season withsalt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven or roasting pan, and brown the roasts of all sides, 7-10 minutes. Transfer roasts to a large plate. Add remaining oil and cook onion, carrot, celery, until softened. Stir in garlic, sugar and thyme and cook until fragrant, about 30 seconds. Stir in the broths and water, scraping up any browned bits, and bring to a simmer.
