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Braised Meats Recipe

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This recipe for Braised Meats is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meat of your choice
Yellow onion
Garlic
Season salts
Directions:
Directions:
Braising is a method to cook meats. PawPaw braises, most all, of his dishes.

Whichever meat you choose, round steak, roast, pork chops, pork roast or whatever ... Season it well with Tony's or other season salts you like.

Heat a Large, either cast iron or heavy stainless steel, pan over medium high heat. (DO NOT use nonstick cookware) Once the pan is heated, lay the meat in and let it sear on one side then flip it, turn the heat down and loosely cover. The meat will let out liquid. Let it cook down until it is cooked dry and making the brown crusty stuff on the pan (sucs). Continue to sear until the crusty stuff is dark brown (not burnt) then take the meat out and set aside. Add onions(and bell pepper if you want) to the pan then turn down low to sweat them (cover tightly for the sweat). About 5 minutes add the minced garlic then cover and sweat with the onions until they are translucent. Pour about a cup of hot water in and rub the bottom with a wooden spoon. Once all the crusties are rubbed up, put the meat back in and add a little more water. Turn the fire way down to a simmer, cover tight and simmer for a couple of hours... or until the meat is tender.
Personal Notes:
Personal Notes:
The more you try this method, the better you get at it.

 

 

 

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