Any time / temperature recommendation for a short braise of a tender piece of meat?
I have a recipe for braised lamb shanks that I'd like to convert to use lamb loin chops instead. The original recipe calls for the shanks to be browned and then braised in a 350° oven for 2 - 2½ hours. Since the loin chops are a lot more tender than the shanks, I'd rather not cook them to death.
So, leaving aside the question of how to get good flavor development and consistency in the braising liquid (which I think I can work around), is there a good braising method for tender cuts of meat? In particular, should I still use the oven or stick to the stove top? And what temperature and duration should I be shooting for? Thanks!
Best Answer
Generically speaking meat that is appropriate for a braise is tougher and has connective tissue that can be turned to gelatin by the long slow cooking process. As you've noted, meat that is tender can be "cooked to death" using that same method, so I would, generally, recommend against using a braise.
However, a stove top braise can go quickly without ruining the meat, if you keep it short and treat the braising liquid as more of a sauce than anything else. I would suggest that you brown each side of your lamb chops, then add all your other ingredients. Depending on the amount of liquid your original recipe calls for, you might want to cut back. I wouldn't want more than 1/2 cup or so of liquid. "Braise" covered on the top of the stove for 1/2 hour, never going past a simmer. Pull out the chops and cover, while you reduce the braising liquid to make it more sauce-like, then spoon onto the chops.
Note that you won't have the long time to meld flavors, and if there are big chunks of garlic or onions, they won't be a sweet as in the longer braise. But you should get a serviceable dish.
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Quick Answer about "Any time / temperature recommendation for a short braise of a tender piece of meat?"
Quick Notes: Braising should be a low simmer on the stovetop or oven temperatures set to 300ºF – 325ºF. Don't cut the braising time short. You need the long period of time for the collagen to break down into gelatin making the meat tender.At what temperature do you braise meat?
For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275\xb0F (135\xb0C) and 300\xb0F (150\xb0C). Some chefs swear by an even lower oven temperature of 200\xb0F (95\xb0C).What temperature should I braise beef in the oven?
Once you've browned your meat, and added your aromatics, and liquid, all you need to do is cover the pot with a tightly-fitting lid and cook it in the oven at a low temperature\u2014aim for a steady 300-325\xb0F.How do you braise meat to make it tender?
Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees F. Cooking low and slow breaks down the tough meat so it's tender and delicious.Can you braise at 250 degrees?
In the oven, set the temperature for 250-300\xb0F. It will take longer to braise at these lower temperatures, but the trick is, if you heat up the proteins in the meat too quickly, they will coagulate quickly and seize up, squeezing out all the moisture and gelatin.How To Tenderize ANY Meat!
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