Best Foods for Braising: Top Picks for Outdoor Cooking Success

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Braising is a cooking technique whereby food, particularly meats, is first browned at a high temperature and then slow-cooked in a covered pot with a moderate amount of liquid. This method is ideal for tougher cuts of meat, which benefit from the lengthy cooking process that breaks down fibers and tenderizes the meat. When braising outdoors, you typically use a heavy-duty pot, like a Dutch oven, which can be placed directly on a grill or campfire.

With braising, flavors intensify and meats become incredibly tender, making it a superb choice for winter-time comfort food. The slow cooking allows for deep infusion of spices and herbs, enhancing the overall dish. When braised meat is prepared outdoors, the technique imparts a unique smoky flavor from the open flame that is difficult to mimic on a stove or in an oven indoors.

For optimal results, choose cuts like beef brisket, pork shoulder, lamb shanks, or chicken thighs. These cuts have the connective tissues that, when cooked slowly, give the dish its signature succulence and depth of flavor. By braising outdoors, you not only employ a method that enriches the taste but also embrace an experience that enriches the overall dining occasion.

Beef Short Ribs

Beef short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of cattle. They are a popular choice for braising, a slow cooking method that tenderizes the meat and infuses it with robust flavors.

Braised Beef Short Ribs

To begin, sear your beef short ribs in a hot pan to develop a rich, caramelized crust. This step locks in juices and creates a foundation of flavor. Next, choose a liquid for braising; options include wine, beer, or a stock which will act as the base of your braising liquid, contributing depth and complexity to the dish. Add aromatics like onions, carrots, and garlic to introduce aromatic notes.

When layering your braising liquid, alternate between the chosen wine or beer and your stock, ensuring the ribs are partially submerged. This method allows for an even distribution of flavor during the long cook. The connective tissues within short ribs break down over time, leading to succulent and fork-tender meat. Experiment with braised recipes such as wine braised beef for a classic, richly flavored dish.

Remember, braising is a gradual process with the short ribs slowly cooking, which will transform the tough connective tissues into gelatin, enriching the liquid and enhancing the overall taste. Once braised, the beef short ribs will be a highlight of your outdoor cooking experience, offering a luxurious and hearty meal to savor.

Pork Belly

Pork belly is a cut of meat from a pig’s belly, known for its rich flavor and tender texture when cooked properly.

Crispy Pork Belly

For a crispy pork belly, you’ll want to focus on the quality of the meat. Select pork belly with a good balance of meat to fat; this will contribute to a more favorable texture and flavor profile. Before braising, season your pork belly thoroughly. Common seasonings include salt, pepper, and a mix of herbs like thyme and rosemary to complement the pork’s natural flavors.

Step 1: Score the skin of the pork belly in a diamond pattern. Do this carefully; your goal is to slice just into the fat, not the meat beneath.

Step 2: Rub the pork belly with coarse salt, ensuring to press it into the scored cuts. This acts not just as a seasoning, but also aids in drawing out moisture for a crispier result.

Step 3: Sear the pork belly, skin-side down, in a hot pan until golden brown. This locks in flavors and starts the crisping process.

Step 4: Place the pork belly in a preheated oven at 300°F (150°C), and cook it slowly. This low-and-slow method allows the fat to render and the meat to become tender.

For those who prefer the succulence and deeper flavor of pork shoulder, it’s important to note that while shoulder can also be braised, it offers a different experience. Pork shoulder typically has a higher fat content and connective tissue, which results in a different texture than pork belly when cooked through braising.

During the braising process, monitor the pork belly’s internal temperature. Aim for an internal temperature of 165°F (74°C) to ensure doneness without drying it out. If preferred, a finishing step under the broiler can add extra crispness to the skin. Remember, always let your pork belly rest for about 10 minutes after cooking to allow juices to redistribute.

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Lamb Shanks

Lamb Shanks are cuts of meat found on the lower part of a lamb’s leg. They are known for their rich flavor and the succulence that can be achieved through slow cooking.

Braised Lamb Shanks

When you braise Lamb Shanks, you’re using a method of cooking that involves searing the shanks at a high temperature before slowly cooking them in a liquid. This process, executed properly, will render your lamb shanks tender and infused with flavor. Here are the steps and ingredients to ensure your braised lamb shanks are a success:

1. Select Lamb Shanks: Opt for well-marbled shanks as they contain fat that will keep the meat moist during cooking.
2. Prepare Seasoning: Combine salt, pepper, and your choice of herbs to taste.
3. Sear the Lamb: Heat oil over medium-high heat and sear the lamb shanks until they are golden brown on all sides.
4. Choose a Liquid: Wine, stock, or a combination of both will make a flavorful braising medium.
5. Add Aromatics: Incorporate onions, garlic, and carrots to complement the lamb’s flavor.
6. Braise: Place the seared lamb shanks into the liquid, cover, and cook over low heat for about 2-3 hours.
7. Test Doneness: The lamb should be fork-tender and almost falling off the bone.

Serving suggestion: Pair your succulent braised lamb shanks with creamy mashed potatoes or a side of polenta to absorb the rich sauce that results from braising.

Chicken Thighs

Chicken thighs are a part of the chicken located on the upper part of the bird’s leg, commonly known for their darker meat and rich flavor compared to chicken breast. They are well-suited for braising, a cooking method that involves searing the meat at a high temperature followed by slow cooking in liquid.

Braised Chicken Thighs

For optimal braising, begin with patting your chicken thighs dry to ensure proper browning. Browning chicken thighs creates a rich, caramelized surface that enhances the dish’s flavor profile.

Next, season the thighs generously with salt, pepper, and any other herbs or spices of your choice. Heat a small amount of oil in a heavy pan over medium-high heat and place the chicken thighs skin-side down.

Once the chicken has browned on both sides, remove it from the pan to briefly set aside. You may add aromatic vegetables like onions, garlic, or carrots to the pan at this stage and sauté them until they are softened.

To proceed with braising, place the chicken thighs back into the pan, on top of the vegetables if they are used. Then pour in your braising liquid—this could be chicken stock, wine, or even water—just enough to come halfway up the thighs.

Cover the pan with a lid or foil, and transfer to a preheated grill at a steady temperature of around 350°F (175°C) for outdoor braising. You’ll need to maintain a consistent temperature, so monitor the grill and adjust as necessary.

Braise the chicken for approximately 45 minutes to 1 hour, until the meat is tender and reaches an internal temperature of 165°F (74°C). Once done, let the chicken thighs rest briefly before serving to allow the juices to redistribute.

When served, braised chicken thighs offer a succulent texture and deep flavors that are developed through this combination of searing and slow cooking. They pair well with a variety of side dishes such as roasted vegetables, rice, or a light salad.

Duck Legs

Duck legs are cuts from the lower portion of a duck, known for their rich flavor and potential to become exceptionally tender when cooked correctly.

Confit Duck Legs

Confit is a method where duck legs are slowly cooked in their own fat, allowing them to become deliciously tender. To confit duck legs, you’ll need to follow these precise steps to ensure optimal results:

1. Cure your duck legs with a mixture of salt, herbs, and spices. Cure for 24 to 48 hours in the refrigerator.
2. Rinse the cured duck legs to remove excess salt, and pat dry.
3. Place the duck legs in a deep baking dish and submerge them completely in duck fat.
4. Cook at a low temperature, between 250°F to 275°F (121°C to 135°C), for 2 to 3 hours. Your duck legs should be submerged the entire time.
5. Once tender, remove the duck legs. They can now be stored in the fat or prepared for a crisp exterior by searing.

For braising outdoors, you can adapt this method using a covered grill or smoker to maintain a consistent low heat. Be sure to monitor the temperature closely to achieve that succulent, tender meat duck legs are celebrated for.

Brisket

Brisket is a cut of beef known for its rich flavor suitable for long, slow cooking methods such as braising.

Braised Beef Brisket

Prepare your beef brisket by selecting a well-marbled piece, as the fat enhances the flavor and tenderness during braising. Trim excess fat, leaving a thin layer to protect and baste the meat as it cooks.

Choose your cooking vessel carefully; a heavy-bottomed pot like a Dutch oven is ideal for even heat distribution. Braise your beef brisket in the slow cooker for convenience and consistent low temperature, which is essential for breaking down tough muscle fibers.

Begin by searing the brisket on all sides to develop a crust, which adds complexity to the final dish. Then, immerse the beef in a liquid, such as a combination of broth, wine, or water, flavored with herbs, spices, and vegetables. This cooking medium should come halfway up the meat.

Cook the brisket at a low heat. In a Dutch oven, maintain a steady simmer; if using a slow cooker, set it to low. The slow process, lasting anywhere from three to eight hours depending on size, allows the muscle fibers to tenderize fully.

Look for tenderness as the telltale sign of doneness rather than a set time; the brisket should be easily pierced with a fork. After reaching this point, remove the beef brisket from the liquid, and let it rest before slicing across the grain for the most tender eating experience.

Remember, monitor the braising liquid levels and add more if necessary during cooking to prevent the bottom from burning and to ensure the meat remains moist and flavorsome.

Pot Roast

Pot Roast is a method of slow-cooking a large piece of beef by braising in a covered pot, typically with vegetables and liquid.

Ingredients:

• Beef: Choose a tough cut like chuck or brisket.
• Vegetables: Potatoes and root vegetables are classic. Garlic adds flavor.
• Liquid: Beef broth and tomatoes provide a base for braising.
• Cookware: A Dutch oven is ideal.

Preparation:

1. Preheat your oven to 300°F (150°C).
2. Season your beef with salt and pepper.
3. In a Dutch oven, sear the beef on all sides over high heat until browned.
4. Add chopped garlic, potatoes, and root vegetables to the pot.
5. Pour in enough beef broth to partially cover the meat, then add tomatoes.

Cooking:

• Cover the Dutch oven with its lid and place it in the preheated oven.
• Cook for about 3-4 hours, or until the beef is tender.

Serving:
Serve the pot roast hot, with the braised vegetables. This dish is often regarded as comfort food, perfect for outdoor gatherings. Enjoy the succulent beef paired with the flavorful blend of vegetables and rich sauce.

Osso Buco

Osso Buco is an Italian specialty consisting of cross-cut veal shanks braised with wine, broth, and aromatics. When preparing Osso Buco, use veal shanks with marrow-filled bones for a rich flavor. Now, focus on securing aromatics such as carrots, onions, leeks, and celery to infuse the dish with deep flavors during braising.

1. Season the veal shanks generously with salt and pepper, then dredge in flour, shaking off the excess before browning gently in hot oil or butter.
2. Remove the shanks once browned and add the aromatics, cooking until they start to soften.
3. Deglaze the pot with a dry white wine, then lay the shanks back in, making sure they’re nestled amongst the vegetables.
4. Pour in enough broth to partially cover the veal. It’s essential to simmer the dish gently to prevent the meat from toughening.
5. Cover the pot with a lid and let it cook slowly for several hours. Periodically check and add more liquid if needed to keep it from drying out.

As the meat becomes tender, you can prepare a side of creamy polenta as a traditional accompaniment. Serve your Osso Buco over the polenta and garnish with a gremolata, a lemon zest, garlic, and parsley mixture that highlights the dish’s rich and savory profile.

Vegetables

In the context of outdoor braising, certain types of vegetables are particularly suited to this slow cooking process, thriving as they absorb the flavors of the braising liquid and spices.

Root Vegetables

Focus on root vegetables like carrots and turnips for a robust addition to your braise. Carrots, high in beta-carotene, retain their texture well during long cooking times. Similarly, turnips become tender and absorb the rich flavors of the braising liquid.

• Begin by peeling carrots and cutting them into uniform pieces.
• Add turnips after cutting them similarly, ensuring even cooking.

Greens

Greens such as kale, chard, and spinach wilt down beautifully in a braise, imparting a silky texture and a deep, earthy flavor.

• Introduce kale and chard earlier due to their sturdy structure.
• Stir in spinach near the end of cooking, as it wilts quickly.

Aromatic Vegetables

Aromatics like onions, garlic, leeks, celery, and fennel are the backbone of flavor in braising. Their natural sugars caramelize, adding depth to the dish.

• Sauté onions and garlic first to bring out their sweetness.
• Fold in celery and fennel for aromatic complexity, and leeks for a milder onion-like essence.

Unique Brassicas

Varied brassicas including Brussels sprouts and cabbage offer a distinctive taste and texture to your outdoor braise.

• Halve Brussels sprouts to ensure they cook through and caramelize evenly.
• Shred cabbage, making sure it is well submerged to evenly soak up the flavors.