Today Show: Mark Bittman How To Cook Everything Review
Mark Bittman, author of How to Cook Everything, stopped by the Today Show to teach the co-hosts how to make a braised beef with red wine recipe.
Basically, for anyone who isn’t the best cook in the world, braising meat means using a little liquid to make meat tender as it cooks. Many people confuse it with browning the meat, said Bittman, explaining that browning is often done before the braising, but they are not the same thing and browning is not essential when making a braised meat dish.
As for the meat you want to use, Bittman said any kind of tough meat is best. He suggested chuck, short ribs or a brisket. Bittman also pointed out it is best to brown the meat in batches, because crowding the pan too much will cause the meat to steam and not brown.
Mark Bittman Braised Beef With Red Wine Recipe
Mark Bittman Braised Beef With Red Wine Ingredients:
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef chuck, cut into 2-inch chunks
- Salt and freshly ground black pepper
- 2 onions, chopped
- 1 large or 2 medium carrots, chopped
- 1 celery stalk, chopped
- 1/2 cup red wine, or more as needed
- 1/2 cup chicken, beef or vegetable stock or water
- 1/4 cup chopped fresh parsley leaves for garnish
Today Show Braised Beef With Red Wine Directions:
- Heat the oven to 250 degrees. Put the oil in a large pot over medium-high heat. When it’s hot, add some of the meat, working in batches to avoid crowding. Sprinkle with salt and pepper to taste. Cook until the meat is browned on all sides, adjusting the heat and turning the pieces as needed so they don’t burn, about 10 minutes for each piece. As they brown, transfer them to a platter and repeat until all the meat is browned.
- Pour off all but three tablespoons of the fat and lower the heat to medium. Add the onions, carrot and celery, sprinkle with a little salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 10 minutes.
- Stir in the wine and stock, scraping up any browned bits from the bottom of the pot, and add the browned meat. The braising liquid should come about halfway up the sides of the meat. If it doesn’t, add more liquid until it does. Raise the heat and bring to a boil then lower it so that the mixture barely bubbles. Cover the pot and transfer it to the oven. Cook, stirring every 45 minutes and adding liquid to keep the meat half submerged, until the meat begins to get tender, at least 1 1/2 hours and more likely more than 2 hours.
- Now begin to check the meat every 15 minutes or so, adding a spoonful more liquid only if the pot looks too dry. The braise is done when the meat is very tender and almost falling apart, at least another 30 minutes. Taste and adjust the seasoning, garnish with the parsley and serve.