Braising is one cooking method that I love to do, more so, in the winter. There is something about a stew when it’s freezing outside. While braising, the aroma emitted from the stew even sends a comforting thought all throughout the house.
Having said that, I know that not all stew are created equal. There are steps that should be done to ensure you come up with a perfect stew. First and foremost, as experts in the kitchen claim, you have to use a heavy bottomed dutch oven so the meat is browned perfectly. A tight fitting lid is also a must as this will keep the steam while simmering. To ensure that there’s no excess moisture on the meat, it has to be patted dry with paper towels. And it is important to note that the meat should be seasoned just before cooking in order to prevent the release of natural juices.
On top of all the above tips, it is very important to be patient . The mixture should not be allowed to boil as this will toughen and dry out the meat. It is best to cover the pan and braise over low heat or better yet, place in an oven at moderate temperature (325 to 350 degree F) .