Braising 2
This video illustrates both white and brown braising, illustrated with a variety of ingredients. Using fennel and lettuce, Chef Angus further demonstrates the proper preparation and technique for white braising. Brown braising is shown with a piece of marinated, larded beef, prepared in the previous episode. As Chef Angus warns, "There are no shortcuts with this method of cooking."
The previously-prepared short ribs also return and are prepared with a sauce made from espagnole, glace and some of the marinade the ribs were saturated with. Presented with some glazed vegetables, the savory ribs and sauce are brought together to produce an excellent dish.
Another technique addressed is making Epigrams from pressed veal, as well as dressing and presenting the resulting cuts of meat.
The braised fennel is placed on a crouton and a glaze is created using some of the liquid from the braised fennel. The result is an excellent side dish to accompany a braised entrée.