Braised Meat
A hearty braised meat dish featuring tender, flavorful cuts cooked slowly with onions and herbs, perfect for comforting family meals or special gatherings.
Ingredients
Instructions
- Take a sufficient portion of meat suitable for the number to be served.
- Cut the meat into serving-size pieces and dredge with flour.
- Brown the meat well in a heavy skillet; season with salt and pepper (herbs, if you like them).
- Slice onions over the top of the meat and add enough hot water to cover the meat.
- Simmer for about 1 1/2 hours, turning the meat several times. Veal and liver cook faster than beef.
- After cooking, remove the meat and thicken the gravy slightly, then add about 1/2 cup water.
- Pour the gravy over the meat or serve it separately.
Tips & Substitutions
For a richer flavor, consider using a mix of oxtails and short ribs. If you don't have fresh herbs, dried herbs can be a great substitute—just use half the amount. Always ensure the meat is well-browned for depth of flavor. If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water before adding it to the pan to thicken.
Serving Suggestions
Serve the braised meat over creamy mashed potatoes or with crusty bread to soak up the delicious gravy. It pairs beautifully with Jo'S Rice Dish for a hearty meal. Consider a side of steamed vegetables or a fresh salad to balance the richness of the dish.
Storage & Reheating
Store any leftover braised meat in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in portions for up to 3 months. When reheating, do so gently on the stovetop or in the microwave, adding a splash of water or broth to keep the meat moist.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Meat contains roughly 14 calories, with 0g protein, 1g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different cuts of meat for this recipe?
Yes, you can substitute other cuts like chuck roast or pork shoulder. Just remember that cooking times may vary depending on the cut; tougher cuts will need longer simmering to become tender.
What can I do if the gravy is too thin?
If the gravy is too thin, you can thicken it by mixing a tablespoon of cornstarch or flour with cold water, then stirring it into the simmering gravy until it reaches your desired consistency.
Is it necessary to brown the meat before braising?
Browning the meat is crucial as it adds depth and richness to the flavor. It also helps to develop a more complex gravy. Skipping this step may result in a less flavorful dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).