Braise (BRAYZ), taken from the 18th-century French word meaning coal, is a cooking method by which food, usually meats or vegetables, is browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for several hours. Braising is great for inexpensive cuts of meat, cooking them low and slow until they’re tender. Most braises include a standard mirepoix, a mixture of diced celery, carrot, onion, and herbs sautéed in butter. Braising liquids are made with stock and/or wine.
Our Chefs recommend browning the meat very quickly in a hot pan to create flavor, never letting the liquid get near a boil, and cutting the meats in large pieces.
Braising can be done on the stove or in the oven, or you can try braising in a Dutch oven, a large pot or kettle, usually made of cast iron, with a tight-fitting lid so steam can’t escape.
Test your braising skills by preparing these beef tips. Pair with roasted potatoes and vegetables for a nice meal.
Braised Beef Tips
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour, 25 minutes
Ingredients:
½ cup onion
½ cup celery
½ cup carrot
2 peeled fresh garlic cloves
1 tablespoon fresh parsley
1 pound beef top round
2 teaspoons all-purpose flour
1 tablespoon vegetable oil
1 cup beef broth
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon ground white pepper
1 ½ teaspoons cornstarch
1 ½ teaspoons water
Preparation:
Step 1: Dice the onion, celery, and carrot. Chop the garlic. Pluck the parsley.
Step 2: Preheat your oven to 350°F.
Step 3: Trim and dice the beef.
Step 4: Combine the beef and flour, and toss to coat. In a pan over high heat, heat the oil and brown the beef. Transfer the beef from the pan to a baking dish.
Step 5: In the pan, add the onion, celery, carrot, and garlic, and sauté for 3-5 minutes.
Step 6: Add the beef broth, oregano, thyme, and pepper. Bring to a boil. Add the parsley.
Step 7: In a separate bowl, combine the cornstarch and water to make a slurry. Add it to the broth mixture.
Step 8: Transfer the broth mixture from the pan to the baking dish, mixing it thoroughly with the beef.
Step 9: Cover the pan with aluminum foil and place it in the oven. Cook until the internal temperature reaches 160°F and the sauce is thickened, approximately 1 hour.
