What are the advantages of a two-day braise?
I'm going to braise short ribs for a dinner party this weekend. The recipe suggests braising the ribs for four hours, then refrigerating overnight. The next day, the directions say to skim off the fat that forms on top of the liquid, reheat, and serve.
What are the advantages of this method over serving immediately? Does it greatly affect the taste? And to refrigerate, should I keep the meat in the liquid and chill the whole pot? What's the best way to reheat?
Best Answer
Always let a braise cool in its liquid to prevent drying out. As the meat cools, the fibers relax, allowing the juices to be pulled back into the meat. Imagine squeezing out a sponge (heating the meat), and then releasing the sponge in water (cooling the meat). (People on this forum have disagreed with this statement before, but I stand by it.)
Although allowing the meat to cool for 30 minutes or so will yield fantastic results, if you are an overachiever, putting your meat in the refrigerator overnight will increase the effect. After the meat is cold, it will become more solid, making it easier to remove bones, slice the meat, and skim the fat.
However, I never do this because I am impatient, I kind of like the mouth feel of a little bit of fat, and the results are very good without it. I suggest leaving the refrigerator for the leftovers, which will be wonderful.
BTW, pay less attention to the time, and more attention to the state of the meat. 4 hours may be too much, or two little. The best judge of whether the meat is ready or not, is to taste it. This points to one more advantage of the overnight refrigeration, controlling exactly when you want your food to be ready the next day.
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Quick Answer about "What are the advantages of a two-day braise?"
Like most other stews, short ribs may be cooked a day or two ahead, then refrigerated in their braising juices. The advantages are twofold. For one, the flavors shine more brightly upon gentle reheating, and they seem to show more complexity. The other is that degreasing is made simpler.What are the advantages of braising?
List of Advantages of Braising- It is economical. ...
- It creates more flavorful dishes. ...
- It provides a variety of meal preparations and presentations. ...
- It takes a long cooking time. ...
- Food may have a lack of texture. ...
- It reduces the nutrient content of food.
Is braised meat better the next day?
Braises are even better the next day Be sure to refrigerate the meat in the sauce so it absorbs more flavor and doesn't dry out. Freezing the braise is also an option.What happens if you braise too long?
The idea is that over the long cooking time, all that tissue softens and becomes gelatinous, giving well-braised meat a juicy, tender flavor. You wouldn't use a filet mignon or a rib-eye for braising because the end result would be very tough and overcooked. Those cuts of meat lack the necessary tissue.What is the benefit of cooking using the braising method for tough cuts of meat?
Braising is the best way to coax as much flavor and tenderness out of tough cuts of meat as possible. It enhances the flavor of the food, and it improves the texture of what is cooked, too.How To Perfectly Braise Beef • Tasty
More answers regarding what are the advantages of a two-day braise?
Answer 2
Michael is correct in terms of the meat moistness/texture perspective. One thing to add: I've found that flavors continue develop in the refrigerator as well. You may remember times, for example, when you've tasted chili or spaghetti sauce the next day and found the flavor to have improved.
Answer 3
I'm not sure about whether you should cool the meat in the liquid or not - I've made braised meats both ways, but I've never done a straight back-to-back comparison. One thing I do know: skimming the fat is a lot easier when the fat is solidified.
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