Label
All
0
Clear all filters

Braising

Appears in
Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

  • About
Braising is one of the most wholesome and successful ways of cooking meat. It is also very simple once a few rules are followed. The best cuts of meat for braising are older cuts: neck, shank, brisket and shoulder of lamb or beef. These cuts have more gelatinous fibre and do not become dry like some of the more expensive or younger cuts.
Braising times vary with the cuts and age of the meat. Lamb and veal cook more quickly than mutton and mutton more quickly than beef. It is safe to say that it will be a minimum of one and a half hours and a maximum of 4 hours. After one and a half hours, test with a knife every 30 minutes.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title