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The Braisage à Brun Process
Appears in
Published 2010
- Prepare the piece: cut and larder, tie, if needed.
- Sear the meat until nicely and evenly browned.
- Add the garniture aromatique, sautéed with some color.
- Deglaze and add brown stock to three-quarters the height of the solids.
- Cover and seal (luter). Place in the oven.
- Remove piece from cooking liquid (décanter).
- Finish the sauce.
- Glaze whole or individual pieces or slices.
© 2010 All rights reserved. Published by Le Cordon Bleu.