3 Keys to Braising Beef

New York City chef Justin Smillie shares three secrets to perfectly braised beef.

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Step 1: Brine

Photo: Tara Donne

Here, three key steps to perfectly braised beef. Try it out in Red Wine-Braised Beef.

Step 1: Brine the meat to season it to the bone. Then drain, pat dry, and refrigerate until dry and tacky. This will encourage better browning later.

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Step 2: Brown the Meat

Photo: Tara Donne

Brown the meat at a steady sizzle, working in batches. If the fond gets too dark, remove meat and deglaze with a splash of water. Save the drippings, and start the next batch.

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Step 3: Braise

Photo: Tara Donne

Gently braise the meat until it pulls away from the bone but does not collapse. It should be tender but bouncy. Inhale: "That scent is part of the reward."

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Step 1: Brine

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Step 2: Brown the Meat

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Step 3: Braise

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3 Keys to Braising Beef

1 of 4

Step 1: Brine

2 of 4

Step 2: Brown the Meat

3 of 4

Step 3: Braise

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