The Basic Steps of Braising or Stewing

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top 1000The Food I Love
The Food I Love

By Neil Perry

Published 2005

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  1. Trim the meat if required, and dust in seasoned flour if required.
  2. Brown the meat or poultry on all sides in a small amount of fat.
  3. Remove the meat or poultry from the pan and add the aromatic vegetables to soften.
  4. Return the meat or poultry to the pan, add the required amount of liquid and herbs, if using, and bring back to a gentle simmer. Never let it boil.
  5. Cook until meltingly tender.
So, on the back of the basic step list, I’ll go through a dish we used to make at Stephanie Alexander’s restaurant way back in 1982. I have made it many times since, and if you are an oxtail fanatic like me I’m sure you’ll love it.