3 Keys to Braising Beef

Updated: November 22, 2015
New York City chef Justin Smillie shares three secrets to perfectly braised beef. 
Start Slideshow

1 of 4

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.

Advertisement

2 of 4

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.

3 of 4

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."

Advertisement
Replay gallery

Share the Gallery

Up Next

Popular in Cooking 101

All Topics in Cooking 101

Advertisement