Braising is a cooking method that transforms tough cuts of beef into tender cuts of beef, and the process works because the collagen within the beef convert to gelatin during the braising process. Beef contain collagen, the connective tissue that makes for tough cuts of beef. For collagen to convert into gelatin, the cut of beef must be cooked for a certain length of time and with moisture.
Furthermore, the temperature of the cooking vessel need to be within a certain range for the collagen to convert to gelatin. The length of time that the beef simmers in the braising liquid depend on the cut of beef that is being braised. The cut of beef contains a different amount of collagen, and the cut that contains more collagen require longer cooking to allow for the collagen to convert to gelatin.
How Braising Makes Beef Tender
For instance, flank steak, which has fewer fibers, require less than two hours of braising. Brisket and oxtail, which contain more densly collagen, require four to six hours of braising. It is important to note the time needed for each cut of beef because beef cant be relied upon alone to determine whether it is finished cooking; each cut of beef contains a different amount of collagen to be convert to gelatin.
Another factor to consider in the braising process is the temperature at which the beef simmers. The temperature for braising is between 275 and 325 degrees, allowing the liquid to simmer. Simmering is preferred over boiling because boiling may toughen the exterior of the beef before the interior is fully cooked.
Except for fatty meats like short ribs, however, you should avoid higher temperatures because the exterior may dry out before the collagen convert into gelatin. The type of liquid used during the braising process should taste good when consumed alone. Additionally, the liquid should contain enough acid or tannin to balance the rendered fat from the beef.
Acids and tannins can be found in liquids like red wine, dark beer, and tomatoes. These liquids can be used in the braising process in place of broth. Other ingredients that can be added to the braising liquid are aromatics like onion, carrot, celery, garlic, and herbs.
These ingredients add a depth of flavor and sweetness to the beef. Braising follows a sequence of steps to ensure the beef simmers correctly and develops the proper flavor. One step is to pat the meat dry before seasoning the meat.
By patting the cut of beef dry, the beef will sear properly when exposed to high heat. Searing the meat creates brown bits that will later dissolve into the braising liquid to create flavor. The next step is to build the aromatic base in the same pan in which you seared the meat.
By cooking the aromatics in the same pan as the meat, the brown bits will be cooked into the aromatics for flavor. The last step is to place the pot with the beef and braising liquid with the lid on the vessel. Covering the pot traps steam and prevents the exterior of the beef from drying out.
The internal temperature of the beef needs to reach specific measurements, depending on the cut of beef being braised. Brisket needs to reach an internal temperature of 200 to 210 degrees to ensure that it will slice neat. However, shank and oxtail only need to reach an internal temperature of 195 degrees.
These measurements are required to ensure that the beef has cooked long enough for the muscle structure to have converted the collagen into gelatin. Any of the cooking vessels described can be utilized for the braising process. One of the most common cooking vessels is a Dutch oven, which distributes heat evenly and seals tightly to retain the liquid.
Slow cookers could also be used, but you would need to sear the beef on a stovetop first. Slow cookers allow for the beef to be cooked while maintaining enough liquid to the meat. However, the cooking process will be shorter then in a Dutch oven.
Furthermore, the texture of the beef may change due to the pressure of the liquid to penetrate the beefs solids. To achieve the best results in the braising process, certain techniques should be followed. One of them involves using a thermometer to verify that the oven is at the temperature you set it to.
Ovens may cook at a different temperature than the setting on the ovens dial. Additionally, the level of liquid should be kept to roughly halfway up the cut of beef. If the liquid is added to high a level, the solid part of the cut of beef may dry out during the braising process.
Finally, braised beef can be made a day in advance. Making the beef a day in advance allows for solidified fat to be removed from the beef, and the sauce will have mellowed by then. Additionally, braised beef tastes better when reheated.
Braising creates a liquid that coats the beef, which is created by the gelatin from the collagen within the beef. The gelatin gives the braised beef a glossy texture. This gloss will only develop if enough time and low enough temperatures are used to allow the collagen to convert into gelatin.