Like your meat to be so tender that it falls off the bone if you just glance at it? Then braising is the technique for you. And these crispy-cool days and nights are the perfect time to perfect your braising skills.
Another big advantage of braising is that the cuts of meat that benefit the most from the technique are also the cheapest cuts: pork shoulder, beef chuck and rump, and lamb breast, all of which cost a fraction of the more familiar cuts like steak, loin, and chops, which taste better cooked with fast, dry heat. Braising is the breakaway cook's friend both because of economy and because active prep time is typically just a few minutes.
Braising employs slow, moist heat, the ideal heat for breaking down the tough cellular structure of the lesser cuts. The technique is essentially as follows:
1. Season the meat -- generously salt and pepper, then add a few dried spices of choice. Coriander seed, fennel seed, and star anise are among the tastiest. I find the Dutch oven to the perfect pot for this, but any deep-ish pot with a tight-fitting lid will work.
2. Heat up a combo of butter and oil (I usually use olive oil, but canola works well too) and sear the meat until it turns deep brown. The key is to let it alone until you think it might be starting to burn, usually about five minutes. This can take serious patience!
3. Remove the meat with tongs, add a little more butter/oil, and sauté some aromatics: onion, garlic, chiles, herbs.
4. Put the meat back in the pot, and add some liquid. Fruit juices (orange, carrot, and apple) work well with pork; beef stock is a logical choice for braised beef, though carrot juice is has natural affinity as well.
5. Bring to a boil, then reduce the heat to low. Cover, go do something else for a few hours, and come back to an insanely great-smelling house, where a fantastic meal awaits you.
I also like to braise tougher vegetables like lotus root, leeks, and kale.
Any other braising fans out there?