Braising is a method to cook in liquid as a moist type of heat; this does not have to be all water as there is a range of braising recipes.
This is our version it was originally an old family recipe I remember my mother cooking it and I think she learnt from her father, my grandfather, during the second world war he served in Burma with the R.A.S.C. and was a driver and cook. However, at that time, the mode of transporting supplies was mainly done by mules and they had to use a lot of local ingredients. Anyhow, he got a taste for spicy foods over there and brought one or two ideas back with him.
Sift and mix together the flour, garam masala, salt and ground cumin, place into a large plastic food bag.
Now in a large heavy based frying pan heat the oil over a high heat and while waiting for that place the beef into the food bag in which you have put the flour and spice mix. Close the top of the bag and give the beef a good shake around to coat with the flour.
Take the beef from the bag, (reserving the flour and spice mix) and placing the beef in the hot frying pan let the beef get a good caramelized colour on both sides, remove the beef to a casserole dish to rest.
Add the onions, carrots, and garlic to the frying pan and cook stirring to soften and colour slightly.
Now add 3 teaspoons of the flour and spice mix to the vegetables and stir to coat then add the stock a little at a time to make the braising liquid when the stock has been added add the curry leaves and bouquet garni and then cover the beef in the casserole dish, cover and braise in the oven at 180?c, 340F, gas mark 4 for 1? to 2 hours until the beef is nice and tender, taking the lid off for the last 15 minutes
To Serve, Remove the bouquet garni the sauce should be thick enough and a nice caramel colour, serve with mashed or steamed potatoes and steamed seasonal vegetables.
Serve and Enjoy
Like I said this is our version its not better than the original it is just that we are using some different ingredients which we think produces an intense aromatic flavour and is just about perfect served with mashed potatoes.
Whatever piece of meat you purchase for braising, make sure that the pieces are cut into even pieces so that they cook through thoroughly and you are not left with a few larger lumps of meat that are too tough. Because of the longer cooking time, you cook the piece of beef whole. You are aiming for a succulent tender casserole; you could add sliced carrots, celery or even chopped swedes or turnip when the meat first goes into the oven.
A half hour before serving try adding button mushrooms and a portion of peas for colour. One more option is to use some red wine for an even more appetizing dish.
Braised steak makes an perfect dinner meal and is a dish that you can prepare and leave to cook slowly in the oven for several hours.
Braising is not only an easy way to cook meat, game and poultry but is also the traditional way to cook mouth-watering meals from the more economical cuts of meat.
When buying meats for braising there is absolutely no need to buy the expensive cuts they don?t braise very well, look instead for Veal or lamb shanks, shin of beef, beef brisket for a mouth-watering Pot Roast beef skirt, Loin pork chops, stewing steak, chuck steak. Names of cuts can vary according to which part of the country you live in.
Supermarkets may not always give the exact name for a cut of beef for braising but may put it under the title of braising steak or stewing steak.
If you purchase shin beef with the bone still in keep the bone in the casserole whilst it is cooking, as it will enhance the flavour.
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|Serving Size: 1 Serving (467g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (45%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 1132.6mg||39 %|
|Potassium 200.1mg||5 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 17g|
|Protein 2.1g||3 %|
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Calories per serving: 146
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