The perfect braise for a perfect pot roast is what I long for. Before dwelling over a perfect pot roast I would like to jot down a couple of tips for myself. Braising is a slow moist-dry cooking using small amount of liquid with a tight fitting lid. It is best for less tender cuts of meat, preferably arm roast, blade roast, shoulder roast, rump roast, short ribs and back ribs of beef and pork.
A perfect pot roast involves the following steps:
1. Air dry the meat, by patting the meat dry with a paper towel and drying it in the refrigerator.
2. Season the meat with salt and pepper
3. Crust the meat with flour and sear it dry in a Dutch oven and brown, leaving the crusty bits on the pan
4. Add a small amount of liquid, water, wine or stock and deglaze the pan by scraping the crusty bits from the pan
5. Cook the meat with 1/3 water and in a very low heat, this involves slow cooking
6. Add vegetables like pea, carrots, potatoes and parsnips, and this will take six or more hours to get cooked.
So, you can enjoy this pan entree, comfort food in the warm corner of your dining space. For more braising recipes:txbeef
