Dr. X's Lab: Braising
Braised Short Ribs with Sumac, Pomegranate & Goose Fat Jus. Photo by EqualizerHello apprentices !! Welcome to my food lab, where you can learn all sorts of cooking techniques. There is no creativity here its all yours once the principles of cooking techniques are mastered. Cooking might be an art, but it is also science. Certain techniques have been mastered over the ages of trial an error, but once we dig deep into the makeup of certain food ingredients, you will be able to find new innovative appraoches to cooking. First, you must understand what happens to food in certain cooking techniques. We will start this time with the technique of braising.
Braising is simply browning meats in fat then cooking it in very little liquid, over low heat for a long period of time. What happens is that it allows foods especially meat to become extraordinarily tender by cooking in its own juices. Add more liquid and it will start to stew. Stewing usually makes meats a bit tough and dry. The fattier the cut of meat the better tasting and tenderness.
For todays experiment we will be using Beef short ribs, which is a fatty cut of meat that can only be consumed when braised for long hours, otherwise its tough as rubber! Dont be put off by the fact that it is fatty, the taste is like nothing you will ever taste beleive me.
Braised Short Ribs with Sumac, Pomegranate & Goose Fat Jus
1 kg Beef Short Ribs
1 tbs sumac
2 tsp fresh black pepper
1/4 cup pomegranate molasses
1.5 cup water
2 tbs Goose Fat
3 shallots chopped
2 tsp salt
1 tbs lemon juice
1 tbs brown sugar
Method:
Coats short ribs with sumac, black pepper and salt. Brown short ribs in goose fat and place in oven tray. Heat oven to 140 degrees celcius. In the same frying pan add onions and brown. Add pomegranate molasses, salt, water, lemon juice and brown sugar and simmer for 5 minutes. Add to meat in tray and coat well. Seal the tray with foil paper and place in the oven for 5 hours.
Best served with goose fat fries. (next post)
Braising is simply browning meats in fat then cooking it in very little liquid, over low heat for a long period of time. What happens is that it allows foods especially meat to become extraordinarily tender by cooking in its own juices. Add more liquid and it will start to stew. Stewing usually makes meats a bit tough and dry. The fattier the cut of meat the better tasting and tenderness.
For todays experiment we will be using Beef short ribs, which is a fatty cut of meat that can only be consumed when braised for long hours, otherwise its tough as rubber! Dont be put off by the fact that it is fatty, the taste is like nothing you will ever taste beleive me.
Braised Short Ribs with Sumac, Pomegranate & Goose Fat Jus
1 kg Beef Short Ribs
1 tbs sumac
2 tsp fresh black pepper
1/4 cup pomegranate molasses
1.5 cup water
2 tbs Goose Fat
3 shallots chopped
2 tsp salt
1 tbs lemon juice
1 tbs brown sugar
Method:
Coats short ribs with sumac, black pepper and salt. Brown short ribs in goose fat and place in oven tray. Heat oven to 140 degrees celcius. In the same frying pan add onions and brown. Add pomegranate molasses, salt, water, lemon juice and brown sugar and simmer for 5 minutes. Add to meat in tray and coat well. Seal the tray with foil paper and place in the oven for 5 hours.
Best served with goose fat fries. (next post)
posted by Equalizer at 6:53 PM
9 Comments:
Gorgeous photo! It almost jumps off the page and into the mouth! Great article, great information, great post.
Do you ever use a pressure cooker after braising?
ur Blog 5a6ar fe Ramadan :P
sounds amazing... and how many calories are those??
intlxpatr: Thanks. Well no need for pressure cookers. They might actually get the job done quicker, but the flavors don't develop as much. Slow food is the best!
Rimi: The best time to read my blog is after futoor :p
3abeer: Well that depends on how much you are planning to eat. Small portions low calorie ;)
No after Fa6oor I don't want to talk, hear or See Food:P
Your food photos are so amazing. Did you take a class? Your market shots were also amazing, such color saturation . . . so professional.
7aram 3leik! ama try some of your stuff enshallah
I have to try this at home. Where can I buy goose fat? Any brands you recommend?
Rimi: You know you are not supposed to over eat during futoor! This year i vowed not to do it...i see little progress :p
intlxpatr: I am an amateur photographer. Although I would love to have better equipment and techniques. I am using a Canon 300D camera which is a good entry level professional camera. It takes 1000 shots to produce maybe 10 good ones in general, so I guess its all about patience :)
Chikapappi: well make sure you let me know how it goes, don't blame me if anything goes wrong ;)
Zaydoun: Surprisingly, I found that recently at Sultan Center. I think I was the only one to purchase it, as it was not noticeable. They do have Duck fat too. As for the brand, there was a single brand on offer, so I didn't have a choice.
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