The Art of Braising
The art of braising is a beautiful thing. It coaxes flavor out of ingredients, tenderizes protein and infuses deep, rich tones into the finishing sauce. Once the braising liquid is prepared, the magic happens largely unattended – in low-and-slow moist heat. Once prepared, a braised dish is easy on the pickup.
The payoff is huge. Diners longing for comfort food see value in slow-cooked meals. "Slow-cooked" demonstrates a chef's tender care. Indeed, well-executed braised dishes satisfy with fork-tender food and lush flavors.
Braising is a traditional method of first browning, then simmering food in liquid at low heat for a long time, and then extracting a sauce from the liquid. Classic braising liquids are water, stock and/or wine. Classic braised dishes include pot roast or short ribs, perhaps served with mashed potatoes.
Inspiration
Our team of chefs took this classic technique and applied it to a wide variety of dishes that not only maximize the glories of a braise, but they also stand out from the classic standbys.
"Braised dishes offer rich, complex flavors," adds Aliza Katz, corporate chef at Kraft Foodservice. "As a chef, braising gives you the opportunity to draw out the best of ingredients and, for diners, it reminds them of old-fashioned home cooking."
The BBQ Brisket Pizza offers diners the awesome flavor and tenderness of a braise – packaged in the ever-popular pizza. For this recipe, our Kraft chefs relied on Bull's–Eye Original Barbecue Sauce as the base for both the braising liquid and the finishing sauce on the pizza. "The barbecue sauce works really well with the charred flavor of the crust and the smoky taste of the gouda," says Chef Basalik. The meat is tossed in the barbecue sauce, giving it a delicious, caramelized taste. |
BBQ Brisket Pizza
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The Whole Braised Red Snapper capitalizes on how braising seals in moisture, but the recipe cuts down on the cooking time as the fish doesn't need to be tenderized. The flavors of the braising liquid are kept light and fresh so that they don't overpower the delicate fish, and the Kraft Italian Vinaigrette Dressing brightens the dish's profile. |
Whole Braised Red Snapper
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The Braised Stuffed Flank Steak packs a double punch. The cornbread-sausage stuffing is moistened with Kraft Roasted Red Pepper Vinaigrette. The dressing adds a bright, fresh nuance to the stuffing and keeps it very moist. The other hit of character in this dish comes from the braising liquid: a combination of beef broth, tomatoes and their juice, and Bull's-Eye Bold Original Barbecue Sauce. The braising liquid injects more zest into the meat. "Then we reduce it down and season it for a rich finishing sauce," says Chef Katz. |
Braised Stuffed Flank Steak
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With its unique braising ingredients of dark beer and Maxwell House Coffee, the Braised Lamb Shank delivers rustic flavors. Once the lamb shank is braised, our chefs build a complex sauce by adding Grey Poupon Dijon Mustard and brown sugar to create a powerhouse comfort-food dish with big, earthy aromas. |
Braised Lamb Shank
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For the BBQ Pork Polenta "Sopes" with Chipotle Salsa, Bull's-Eye Original Barbecue Sauce spices up fork-tender braised pork shoulder in this recipe. Tang is added with red onions pickled in Kraft Zesty Italian Dressing, white vinegar, and sugar, as well as a finishing touch of "queso fresco" atop the pork. "The sweetness and boldness of the sauce is balanced by the tang of the onions and cheese," says Chef Basalik. "It all works really well together." |
BBQ Pork Polenta "Sopes" with Chipotle Salsa
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Your Braising Shopping Guide
Adding braised items to your repertoire also eases the stress on a busy line. "When you're thinking about a menu, you should have a selection of pre-done dishes, so consider including one or two items that are braised," says Chef Katz. "They can make life on the line a little easier."
Meats:
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Seafood:
Fish, such as red snapper and salmon Shellfish, such as lobster and mussels
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Braising Liquids for Meats:
Barbecue sauce Beef, chicken, or veal stock Brewed coffee Citrus juice Dijon mustard Red wine Tomato or vegetable juice
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Braising Liquids for Seafood:
Clam juice Dijon mustard Fish or vegetable stock Vinaigrette White wine
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Herbs and Spices for Meats:
Ancho chile Chipotle Coriander Cumin Oregano Paprika Parsley Rosemary Thyme
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Herbs and Spices for Seafood:
Basil Cilantro Dill Mint Oregano Parsley Saffron
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