Braising

Winter is the perfect time for the cooking technique called Braising. Braising is a slow cooking technique that is ideal for turning more economical cuts of meat into succulent, tender and delicious entrees. This style of cooking really is the cooking of our grandmothers. They might not have known what the term braise meant, but they knew how to make a mean pot roast, a mouth watering brisket or a fall of the bone chicken dish.

Braising comes from the French word Braiser. In both languages, it means to sear a cut of meat in some hot oil (about 1/3 cup). After searing, liquid such as water or stock is added along with the classic trio of vegetables – carrot, onions, celery. The home cook or chef places a lid on the pot, lowers the temperature to a simmer and continues to cook for 1-4 hours depending on the size and cut of meat until the meat is fork tender. Of course, there are other nuances to the technique that our chef instructors reveal in weekly ShopRite Culinary Workshops, so register today!

To me, this method of cooking is something akin to alchemy, that ancient mysterious ability said to turn random metals into gold. You start with a cut of meat that is not tender, probably has a lot of cartiledge and toughness and you end up with a texture that is delicate and tender and a rich flavor with nuances you will never find in a filet mignon.

Here are some key points to remember about braising:

• Cookware: You need a deep, heavy bottom pot with a lid.
• Fire: You can braise on the stove top or in the oven. Just remember, after searing and adding liquid cook it low and slow!
• Searing oil: You need to use a high heat oil. NOT Olive oil! Try ShopRite Grapeseed oil, it’s perfect for high heat searing and heart healthy too.
• Flavor: The more flavor the liquid has (ie: stock) the more flavor the braise will have.
• Defat: After braising, the cooking liquid will need to be degreased before thickening or eating as is.
• Doneness: It’s not done when it’s a certain temperature, it’s done when it’s fork tender. That means when you insert a fork, the meat falls off easily. This can take hours.

Want to learn more? Register for a hands on Culinary Workshop for only $20. You’ll be amazed at what you’ll learn and taste in only one night.

Other resources are the great websites of our program sponsors:

www.certifiedangusbeef.com, www.sterlingsilvermeats.com, www.plugra.com

Please enjoy these recipes for delicious braises - and the Brined and Black Garlic Rubbed Bone-in Pork Roast, featured on the back page of our Winter Culinary Workshop brochure. You’ll be glad you did!

 

Brined and Black Garlic Rubbed Bone-in Pork Roast

Recipe featured on the back page of our Winter Culinary Workshop brochure

Ingredients

Brine:

2 gallons of spring water
2 cups kosher salt
2 cups cider vinegar
2 fresh bay leaves
2 fresh thyme branches
2 fresh oregano branches
2 fresh sage branch
5 dried juniper berries
1 entire head of Elephant garlic, peel removed and green sprout inside clove removed, cloves split
1 onion, quartered
4 black peppercorns
2 granny smith apples, cut in half

Roast:

One (7lb.) bone in rack of Sterling Silver brand premium pork
Kosher salt & freshly ground pepper to taste
ShopRite Grapeseed oil
1 carrot, peeled and split lengthwise
2 branches celery, peeled and split lengthwise
1 red onion, quartered
2 packages Frieda’s brand Black Garlic
1 teaspoon fresh oregano leaves
1 teaspoon fresh sage leaves
1/3rd cup ShopRite Imported Extra Virgin Olive Oil

Directions

Brine:

• Place all of the brine ingredients in a large stock pot. Bring mixture to a low simmer and simmer for 5 minutes. Remove from heat and allow to cool.
• Leave brine in pot or transfer to a 5 gallon Ziploc bag. Add pork rack and immerse in brine. Cover and place in refrigerator for 24 hours. Remove from brine and discard brine. Pat pork dry with a paper towel.

Roast:

• Preheat oven to 475 degrees. Oil roasting pan rack with a bit of grapeseed oil. Place carrot, celery and red onion on the roasting pan rack.
• Rub pork roast lightly with Grapeseed oil. Season pork with kosher salt & freshly ground pepper. Place pork in a roasting pan on top of the vegetable lined rack. Place pan in the center of the preheated oven and roast for 20 minutes. Meanwhile, remove black garlic segments from the skin and place in the blender. Add olive oil and fresh herbs and puree until smooth.
• Remove roast from oven, reduce oven temperature to 275 degrees and rub the entire surface of the roast with the black garlic puree. Add ½ inch of water or chicken stock to the bottom of the pan. Return pan to oven and roast until it reaches an internal temperature of 155 degrees, about 2 ½ hours.

 

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Garlic-Studded Pot Roast with Burgundy Vegetables

Click here the full printable version of this recipe

Prep time: 15 minutes

Cook time: 2 hours

Makes 10 servings

Ingredients

1 (3 1⁄2-lb.) boneless beef eye of round roast
8 cloves fresh garlic
3⁄4 tsp. thyme
1⁄2 tsp. garlic pepper seasoning
3 tbsp. Filippo Berio Extra Virgin Olive Oil
1 small onion, cut into thin wedges
1 cup beef broth
1 Maggi Beef Bouillon cube, broken
1 1⁄2 cups baby carrots, halved lengthwise
8 oz. fresh white mushrooms, halved
2 ribs fresh celery, sliced
1 large leek, trimmed and sliced (white and light green portion only)
1 cup burgundy wine
2 tbsp. cornstarch

Directions

• Cut 4 cloves garlic into thin slivers. Finely chop remaining 4 cloves; set aside. With sharp knife, make deep slits in roast, inserting a sliver of garlic into each. Sprinkle roast evenly with thyme and garlic pepper.
• Heat 2 tablespoons olive oil in Dutch oven over medium-high heat. Add roast; brown evenly on all sides.
• Add onion, chopped garlic, beef broth, and bouillon cube to roast. Bring to a boil. Cover; reduce heat to simmer. Simmer 2 hours or until meat is tender.
• During last 30 minutes of cooking time, heat remaining 1 tablespoon olive oil in large skillet over medium heat. Add carrots; cover and cook 5 minutes. Add mushrooms, celery, and leek. Cook and stir 5 minutes or until crisp-tender.
• Blend cornstarch into wine; stir into vegetables. Cook and stir until slightly thickened. Blend vegetable mixture into pot roast liquid; cook and stir until bubbly. Slice or break beef into serving pieces. Sprinkle with kosher salt and freshly ground black pepper to taste.
  

Per Serving: 319 calories, 8g carbohydrate, 42g protein, 14g fat, 2g fiber, 115mg cholesterol, 473mg sodium

Recipe Note: Grape juice diluted with red wine vinegar can be substituted for burgundy in this and other recipes.

A Good Idea: Try preparing this recipe with other root vegetables, such as turnips, parsnips, or rutabaga.

 

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Savory Braised Short Ribs over Wide Noodles*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 20 minutes

Cook time: 1 hour, 33 minutes

Makes 6 servings

Ingredients

1⁄2 cup ShopRite flour
1⁄4 tsp. Ground Cinnamon
Pinch Ground Allspice
1⁄2 tsp. La Baleine Sea Salt
1⁄2 tsp. Ground Black Pepper
5 lb. beef bone-in short ribs, trimmed
3 tbsp. ShopRite Grapeseed Oil
2 large sweet onions, cut in large dice
1 1⁄2 cups baby carrots
3 celery ribs, large dice
2 elephant garlic cloves, chopped
1 Bay Leaf
1 1⁄2 cups canned whole plum tomatoes (without basil)
4 cups beef broth
2 cups Cabernet red wine
2 tbsp. cornstarch mixed with 2 tbsp. Cabernet
Chopped fresh flat-leaf parsley (optional)
Hot cooked wide fluffy egg noodles (optional)

Directions

• Place flour, cinnamon, allspice, sea salt and black pepper in extra-large resealable plastic bag; seal and shake to combine. Add short ribs; seal and shake to coat.
• Place large Dutch oven over medium heat; add 1 tablespoon of the Grapeseed Oil. Heat oil 1 minute; add enough short ribs to cover bottom. Allow ribs to brown on one side; turn to brown on other side. When completely browned, remove from pot and set aside. Repeat, if necessary, with remaining ribs.
• Add remaining 2 tablespoons Grapeseed Oil to pot; add onions, carrots and celery. Sauté over medium heat 5 minutes or until onion is translucent. Add garlic; sauté another 2 minutes. Add bay leaf, tomatoes, broth, 2 cups Cabernet and short ribs to pot; bring to boiling. Cover; reduce heat to low. Simmer, degreasing every 20 minutes by skimming fat off top, until short ribs are fork tender, about 1 1⁄2 hours. Remove ribs; keep warm.
• Remove lid; degrease one last time. Combine cornstarch with 2 tablespoons Cabernet; pour into sauce. Bring to boiling again, whisking constantly; simmer until glossy, about 20 minutes. Serve ribs and sauce over hot
  cooked wide egg noodles and garnished with chopped parsley, if desired.

Per Serving: 544 calories, 27g carbohydrate, 35g protein, 25g fat, 4g fiber, 91mg cholesterol, 1058mg sodium

Recipe note: This dish is even better reheated the next day.

A Good Idea: Freeze leftover gravy from this dish for a delicious addition to a quickly cooked steak.

 

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Slow Braised Brisket with Rich Onion Gravy*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 25 minutes*

Cook time: 3 hours

*marinate time extra

Makes 10 - 12 servings

Ingredients

Brisket:
1 (5-lb.) beef brisket
3 cups Burgundy wine or other dry red wine
1⁄2 bunch parsley (not chopped)
1 Morton & Bassett Bay Leaf
2 onions, quartered
Kosher salt and Morton & Bassett Coarse
Ground Black Pepper
3 tbsp. ShopRite grapeseed oil

Rich Onion Gravy:
3 tbsp. ShopRite grapeseed oil
5 large sweet yellow onions, chopped
2 tsp. freshly chopped garlic
3 cups Burgundy wine or other dry red wine
4 cups low-sodium beef broth
1⁄2 cup A1 Steak Sauce
1⁄2 cup Progresso Diced Tomatoes
1 cup ShopRite ketchup
Kosher salt & Morton & Bassett Coarsely Ground
Black Pepper
3 tbsp. dehydrated onions or 1 pkg. onion
soup mix

Directions

Brisket

• Marinate brisket in wine with parsley, bay leaf and onions for as little as 30 minutes or overnight.
• Remove from marinade and pat dry with paper towels. Season with kosher salt and coarsely ground black pepper.
• Heat oil in large, heavy roasting pan (not nonstick) over high heat 1 to 2 minutes. Reduce heat to medium and add brisket to pan. Sear well on all sides and remove to large plate.

Rich Onion Gravy

• Preheat oven to 325°F. Heat oil in roasting pan or large stock pot over medium-low heat; add onions and caramelize until golden, about 30 minutes. Remove onions to a plate. Add garlic to pan and sauté until fragrant. Add wine, broth, steak sauce, tomatoes and ketchup; simmer gently for 15 minutes.
• Place brisket and rendered juices in roasting pan with sauce, top with onion soup mix and then reserved caramelized onions. Cover tightly and bake until very tender, about 2 1⁄2 hours. Remove brisket and reduce
  sauce to desired consistency.

Serve with warm La Brea Bread.

Per Serving: 397 calories, 18g carbohydrate, 42g protein, 1g fiber, 11g fat, 3g saturated fat, 78mg cholesterol, 789mg sodium

Recipe Note: Onion soup mix is a modern “secret ingredient” in many brisket recipes.

A Good Idea: Caramelize the onions slowly over low heat, deglazing the pan as necessary. Onions may be
caramelized the day before to save time.

 

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Beef Rouladen with Pan Gravy*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 30 minutes

Cook time: 1 hour

Makes 6 - 8 servings

Ingredients

4 large, sweet onions, sliced
3 tbsp. ShopRite Grapeseed Oil or Plugrá European Style Butter
4 lb. beef top round, cut into 1⁄4 inch thick
by 8 inch long slices, pounded until tender
1 tsp. Paprika
La Baleine Sea Salt
Whole Black Peppercorns, freshly ground
1 lb. hickory-smoked sliced bacon
1⁄4 cup ShopRite Grapeseed Oil
3 cups beef stock (reserve 3 tbsp. for cornstarch mixture)
1 tsp. finely chopped fresh flat-leaf parsley
Hengstenberg pickle slices from Germany (optional)
2 tbsp. cornstarch
Additional chopped parsley for garnish

Directions

• Caramelize onions in 3 tablespoons ShopRite Grapeseed Oil; set aside to cool. Place pounded slices of beef on cutting board and work with 1 at a time.
• Season each beef slice with paprika, sea salt and pepper to taste. Line each piece with 1 slice bacon, 1 tablespoon caramelized onions and 1 slice pickle, if desired. Roll the beef around the filling, folding in the sides until it becomes a bundle. Tie each bundle with string in 2 places to secure; set aside. Repeat until all meat slices are used. (Reserve any leftover onions to later place in the sauce.)
• Heat large, heavy, stainless-steel skillet over medium heat for 1 minute; add 1⁄4 cup ShopRite Grapeseed Oil. Increase heat to high; add some of beef bundles without covering entire surface of pan. Sear bundles until golden on each side; remove from pan to plate. Repeat until all bundles are seared.
• Take 3 tablespoons out of the 3 cups beef stock; refrigerate for later. Reduce heat to low in skillet; add remaining beef stock. Return all beef bundles to the skillet; add 1 teaspoon parsley and cover. Simmer for 45 minutes. Remove bundles to serving platter; remove string.
• Stir cornstarch and reserved 3 tablespoons beef stock in cup; stir into skillet to thicken pan juices. Bring to low boil; cook, stirring constantly until thick and glossy, about 4 minutes. Season to taste with sea salt and pepper. Ladle gravy over rouladen and garnish with additional chopped parsley. Serve with homemade spaetzle.

Per Serving: 766 calories, 11g carbohydrate, 81g protein, 42g fat, 9g saturated fat, 1g fiber, 201mg cholesterol, 714mg sodium

Recipe Note: In some regions of Germany, a pickle slice is included in each bundle as well. Hengstenberg pickles from Germany would be perfect for this addition.

A Good Idea: Turkey bacon could be substituted for pork bacon, if desired.