Braising
Braising is a cooking technique that can render tough pieces of meat very soft and tender, making it a favorite of many chefs. This episode demonstrates several methods of braising with a variety of ingredients ranging from vegetables to meats like a veal breast and an ox tail.
Chef Angus demonstrates the three types of braising, 'white braising', 'brown braising', and braising for further cooking.
With the help of GRCC's skilled Culinary Arts students, Chef Angus prepares fennel for white braising stressing the importance of cleaning and ending up with an aesthetically-pleasing ingredient that will present well on a plate later.
Next, Chef Angus discusses the best way to braise a large veal breast, demonstrating a number of tricks acquired by a skilled master over a lifetime devoted to culinary arts. The versatility of the final product is demonstrated with a variety of finishing cooking methods.
Perhaps the most difficult challenge of the episode is Chef Angus's preparation of an ox tail, a notoriously tough piece of meat. Ox tail stew is the main dish, but the ease of switching to oxtail soup instead is demonstrated.
Finally Chef Angus offers a suggestion for wine selections to accompany the succulent meals.
Braised Veal
Ox-Tail Stew