#braised ox tail

[islandspiceus]

Island Spice Restaurant: The Caribbean Taste in Every Bite

 We are Island SpiceRestaurant, the supreme Caribbean eating place in Houston, Texas! At our restaurant you’ve got the amazing opportunity to feel the vibrant flavor of the Caribbean within our borders. Our place deals in delightful Caribbean meals, drinks and culture all under one roof.

Island Bar and Grill Menu: Authentic Caribbean Cuisine

Our broad range of IslandBar and Grill Menu includes authentic Caribbean meals made with first rate ingredients. Every dish being perfectly done, right from soft jerk chicken to delicious curry chicken, guarantees guests have the feeling of original Caribbean taste on their tongues every time they eat.

Featured Dishes:

·         Braised Ox-Tails: The oxtails were slowly cooked until they became soft and almost fall apart from their bones, then served in a thick sweet hot sauce.

·         Red Snapper: A delicious taste arises when the piquant marinade meets these fishes.

·         Jerk Chicken: A famous Caribbean meal in which it is seasoned for some time then roast well. Chicken Lo-Mein: Based on blending Caribbean with Asian tastes.

Island Spice Menu: Signature Caribbean Cocktails

Our Island Spice Menu in the tropics has many cocktails inspired by the Caribbean and is ideal for all occasions. It does not matter if you require a traditional rum punch, piña colada that is rich with flavor, or a cool mojito, because our experts in the field will definitely serve you with these desires.

Live Music and Entertainment

Enjoy the lively rhythms of the Caribbean with regular live music performances in our area. These performances are sure to take you right to the islands and make you appreciate a variety of genres.

Perfect Venue for Any Event

Have you been trying to find the perfect location for your next bash? Then this is it! Island Spice Bar and Grill hosts birthdays, corporate functions as well as family celebrations in the distinguished manner. Furthermore they will do all they can to ensure that your memories are marked by zestful flavors of the Caribbean.

Why Choose Us?

·         Authentic Flavors: We use traditional Caribbean recipes and fresh ingredients to put together our menu.

·         Vibrant Atmosphere: Dive into a world of color designed to capture the Caribbean lifestyle.

·         Friendly Staff: Get top-quality service and home-like comfort from our team.

·         Live Entertainment: Listen to the Caribbean’s finest beats & rhythms as we stage our live performances.

Visit Us Today!

Experience a representation of the Caribbean culture in Houston. Go to Island Spice Bar and Grill, the experience is like an actual visit to the island. We’re not far from where you are at; dine with us at any time of the day.

Whenever you miss Caribbean taste, and want to remember the vibe, just come to us. Grab a bit of Caribbean on your plate at Island Spice Bar and Grill!

[writer59january13]

I, A. Robbie - Ham guilty for gobbledygook...

and ruffling turkey feathers! An innocent A1 miss steak kin kith once, a former main lion resident

living social where Tigress and Euphrates

converge and pool into Lake Wobegone

necessitate extensible claws

to CAPTCHA unsuspecting top notch praise

omnipresent among cat skills

hidden from public scrutiny

iz cow herd vegetarian boar

hoof faux whatever reason explore ring beak homing hootie and the blowfish foo fighting beastie boy

regarding akin getting turned into transgender

goo goo doll, who doth newt practice, what he/she preaches

nevertheless please befriend me a (goofball - gipper generic and gallant

aging baby boomer and

long haired pencil necked geek i.e.) your

truly audacious, efficacious,

judicious, and perspicacious

wordsmith, who though married

thwarts egg gone eye zing hen pecking courtesy unnamed ruler of roost.

Mystery man battens down amply spacious (think webbed wide wolf gang proof)

lot for free roaming chickens, who as little chicks respond courtesy peep so cute, I vowed to become vegetarian disassembled cramped coop hatches, though impossible mission

to swear off being craving meat

even if juiced a braised animal morsel

whets appetite of carnivore

so... call me galore re: us hypocritical plant dependent chap, this honest to dog omnivore – more accurately said buzzfeeding primate - Homo sapiens, he whelk hams adieu after quick bonjour hears ear splitting donkey hote tee mockery

analogous feat cheering despondent eeyore nudging deaf finning stubbornness quite a chore to motivate Jenny, she finally relents

and distills mine genuine goodness

qua gentle prodding unable to ignore, especially sensing favorite treat

which carrot and stick ruse admits transgression,

and slyness teasing out desired objective,

similar to wily, totally tubular quirky logophile

employing double entendres,

now wonders wherefore whether thou art still game to read remaining adore

hub bull poetry of mine understandable if ye deplore such tongue in cheek

atrocious, egregious, ingenious, opprobrious...,

(just shy violating ethical core

puss regarding straying) against dietary herbivore

rudimentary eel lamb ants (chocolate covered my dear Watson)

boot fault in the starfish...por

favor mice elf can oxe plain twittering like plover

with reasonable rhyme for sure

don't get doggy dimples in bunch

cause to skewer me but... but before...

sending killing squad to slaughter - this puppy, aye kindly honour

my wish and don me noggin with pompadour

as fetching drag queen

torpedo sized bosom

squirting parti-color

milk as self defense mechanism

averting casus belli, thus amidst melee I abhor

find self on horns of dilemma

life story of this poor

cooked goose flambé

caught between rock and trapdoor

special cannibal Buddha delight

where madding crowd chants "send him back" accursed unconscionable roar

ring anger, but lurch for eats,

an impulsive reflex courtesy extempore

rain nee yes unforgivable poor craven impulse to up peas hunger uncontrollably craving regarding carnivore

pang additionally not further injure

ring innocent animals plus more

to this fishy tail than meats the Wawa birdseye.

[eatfabulously]

Braised short rib and ox-tail, creamy polenta, confit root vegetables at Brasserie St. James in Reno, NV [OC] [1080x1080]

[aiiaiiiyo]

Braised short rib and ox-tail, creamy polenta, confit root vegetables at Brasserie St. James in Reno, NV [OC] [1080x1080] Check this blog!

[keto]

keto korean style braised ox tail! http://bit.ly/35ysszp

[petula-xx]

IN PRAISE OF ITALIAN NONNAS

This is my first attempt at home made pasta (topped with home made braised ox tails). In an effort to increase my self sufficiency and reduce product packaging, I thought I’d give home made pasta a try.

I didn’t spend money on getting 00 flour or a pasta machine for this experiment. I used ordinary plain flour and hand rolled the dough.

Let’s just say I have a whole new appreciation for traditional Italian nonnas. Hand rolling dough with a rolling pin is very difficult!!!!! OMG, my wrists are so sore. I’m in awe of the women who made pasta this way every day all their lives.

I’m not one to buy gadgets on a whim without sound justification. However, I am now officially on the hunt for a second hand pasta machine. The taste of freshly made pasta is wonderful and so cheap to make. Gonna be worth it.

[ronracer]

Wedding Planning pt3: Catering

The dreaded catering....  Catering apparently is the most expensive part of the wedding. As I’ve said numerous times i still have NO IDEA how much any of this is going to cost. Trying my best not to be the stereo typical male only caring about money I went in with an open mind and I’m bracing for some real big boy numbers. 

First of all I really do not understand why people who CLAIM they love us are expecting to be wined and dined for $75 a plate when they know good and damn well they would never spend more than $25 on a meal. INCLUDING TIP! But neither the less it the proper thing to do I guess...

 While in the beginning planning phase i did admittedly hatch a scheme to circumvent the cost by suggesting if we had an early afternoon wedding we could just serve appetizers instead of full meals. Even better we could have a mid morning wedding and have a brunch appetizer menu! She almost fell for it guise. But from that tiny spark of deception our menu was born.

Jamaican Southern American brunch fusion!! 

Now she is Jamaican Jamaican. Which means we can't fake this caribbean cuisine... We setup a few tastings so far.

Up first, little old lady squad. Now I'm going to be perfectly honest with you guise. When I heard the name of their company, big girls, coupled with the fact that we found them on Instagram had me thinking that it would be run by black girls. I am immediately regretful for jumping to such a conclusion as if big girl is synonymous with black women. Especially in this instance where it was two country white women they so happen to like the song big girls don't cry.... #ForTheCulture.... lol. Moving on. They were super sweet. Food was decent

But when we asked if they could do Jamaican food they said they've done a Trinidad wedding once.

Not the same boo boo. Strike1.

But they were very excited. Most of the weddings they get are very plain so they love to jump at the chance to make something different. Then they asked us how spicy would we like it. Now I LOVE spicy food. I want to be sweating by the end of a meal of its suppose to be spicy.

So the one jumps up and goes to get some special sauce they have and let me try it.... Y'all..... It was mild at best. It was good tasting sauce but no real heat. Strike2.

She was impressed I took a dab of her "hottest" stuff. Which excited them more. Because now I've basically changed her to bring it.

Unfortunately this isn't the event for a test of skill. We need people who are already know to bring it. So my future in-laws ask if perhaps we can provide the Jamaican food.... Of course they agree but ask for the food we were thinking and maybe try to impress us on a second tasting. I'm always down for more free food! We go down the list and say braised ox tail.

Can you believe this girl ask "How you spell ox tail?"

*Father in law chokes & coughs in the background*

Strike3

LoL. Ok on to the next.

[goodfoodgrove]

[Homemade] Guajillo and Bourbon Braised Short Rib and Ox Tail Tacos

[mimic-of-hysy]

Whats Ban’s favorite dish to cook for you?

BRAISED OX TAILS

OMFG BRAISED OX TAILS

Ban loves cooking anything but meat things, and anything super hearty are his favourite. he also knows how dearly i love ox tail, so that helps

pls ox tails are so expensive for no good reason here, ive only had them once in years. it's literally a trash meat that mostly gets turned into dogfood so why is it so expensive

[findurinfo]

How to cook Oxtail meat? See its Top 10 Recipes and Important Uses

How to cook Oxtail meat?: Oxtail is now merely the tail of beef cattle or veal of both sexes, as opposed to earlier times when it originated from oxen. Oxtail usage is as old as beef consumption, when an animal's entire body was utilised and no part was wasted. With the addition of any number of veggies, the tail formed a deliciously robust soup that stretched a tiny amount of meat.

Oxtail Meat

How to cook Oxtail meat?: Today, oxtail, also known as cow tail, refers to a particular cut of beef that is obtained from the tail area of both male and female cattle. But in the past, this type of meat—hence the name—only applied to the tail end of castrated male cows or bulls. In Spanish, it is also referred to as beef or ox tail, respectively, as rabo de toro or cola de res. Oxtail, which is officially categorised as an offal, was traditionally viewed as waste meat with little to no value. Similar to the fabled sweetbreads, this particular ox meat was only used to finish the animal's parts. But nowadays, the cow tail is one of the most sought-after beef cattle cuts. https://youtu.be/h_Ckr4jB9UU How to cook Oxtail meat? The average weight of an oxtail before skinning and cutting it into pieces for the sale is 7 to 8 pounds. Due to its high collagen content, the tail is a meat that is rich in gelatin. The oxtail is divided into different-sized pieces once it has been sliced; the marrow lies in the centre, surrounded by meat and fat. The tail narrows toward the end. Oxtails have been used in a variety of ways by chefs around the world for a very long time. Modern high-end chefs are utilising oxtails in fresh and creative ways. The tail needs to be cooked low and slow for the best results because it contains a lot of bone and cartilage and little flesh.

How to cook Oxtail meat?

How to cook Oxtail meat?: Oxtail is best prepared slowly since it has a high proportion of fat and bone to meat. The conventional - and still most popular - method of using the cut is to braise it in a liquid, despite the fact that top chefs have devised a variety of ways to do it. Oxtail is prepared using this method on every continent in the world.

How to cook Oxtail meat? The bone and cartilage in the centre of the oxtail will produce gelatine when cooked slowly at a low temperature, thickening the braising liquid into something opulent and velvety. You'll need a crock pot, pressure cooker, or slow cooker for this. Whatever method you choose, cooking the oxtail will take at least 3 hours and, according to some recipes, even an overnight rest. Slow Cooker: Oxtail can be tenderised with absolute certainty by gently cooking it. This process effectively breaks down the meat and connective tissues, giving them a melt-in-your-mouth feel. Because of this, oxtails are typically cooked or added to soups and stews. Fried or baked versions are fairly uncommon. So, how long does it take to slow cook oxtails? Cooking takes at least three hours on average. However, we advise cooking the chops overnight if you have the time and want to experience the richest flavour and nicest texture.

Oxtail Stew Preparation

How to cook Oxtail meat? - Heat the olive oil over medium-high heat in a big braiser or Dutch oven. Before browning the oxtails on all sides, season them with salt and pepper. You might need to complete this task in batches. The oxtails should be taken out of the pan and put on a plate. - The onion should be added to the pot and cooked for 3 to 5 minutes, or until tender and transparent. After adding the garlic, ginger, and habanero, cook for 1 minute. Add the allspice, smoked paprika, soy sauce, and tomato paste and cook for a further 2 to 3 minutes, or until the tomato paste begins to colour slightly. - Oxtails should be put back in the pot to braises. In a pot, bring the bay leaves, thyme, and beef broth to a boil. Turn the heat down to low and add a cracked lid. After 2 hours of simmering, remove the top, add the butter beans, cover, and cook for an additional 30-45 minutes. - Before serving, take out the bay leaves and thyme sprigs. Stir together 1 tablespoon cornstarch and 1 tablespoon water to create a slurry. The mixture will thicken as you continuously stir while cooking the slurry in the pot at medium heat. Add freshly chopped green onion as a garnish.

Benefits of Eating Oxtail

How to cook Oxtail meat? - Healthy Skin, Hair, and Nails. Because collagen works, it is present in skin, hair, and nail care products. Collagen supports the suppleness and moisture retention of the skin. Because of its high tensile strength, collagen, which makes up more than 25% of the protein in our bodies, serves as a kind of structural framework. - Growth hormone in humans. High quantities of the dipeptide hydroxyproline-glycine have been observed in the blood following collagen ingestion. According to research, the pituitary gland's production of HGH may be stimulated by this dipeptide in humans. - Better Sleep. It's not a myth that drinking a warm collagen-rich soup before bed will aid in restful sleep. - Osteoarthritis: It has been demonstrated that collagen can help with osteoarthritis symptoms. A study published in 2006 by the University of Illinois College of Medicine showed that osteoarthritis pain has significantly decreased. - Heart and Vascular Health: Toughened connective tissues make up our entire vascular system. Increasing your collagen intake helps keep the vast amounts of tissue that make up the walls of your circulatory system firm and flexible. - Exercise and collagen: Studies have demonstrated that physical activity increases hormone activity, which upregulates the absorption of collagen for about 72 hours after exercise. - Age and collagen: After the age of 30, it is thought that we lose 1% of our endogenous natural collagen annually, meaning that by the age of 50, we may have lost up to 20% of our collagen-producing capacity. Also read: Akara and Pap in Nigeria: #1 The Best Breakfast Recipe and Health Benefits

Braised Oxtail in Wine

How to cook Oxtail meat?: Braising is one of my favourite cooking techniques since it enhances the flavour of the meat so well. over the holiday season. Nothing beats cozying up with loved ones and enjoying a hearty stew and a bottle of wine on a chilly day. I believe that red wine, such as cabernet or merlot, should be served with braised meat. My current favourite Cabernet Sauvignon is from Cakebread Cellars. It complements the finished dish as well as enhancing the flavour of the braised oxtail.

Oxtail Soup Preparation

How to cook Oxtail meat?: This process, which only needs a modern Instantpot pressure cooker or crockpot, takes 1 hour and 10 minutes, prep time included. The oxtails don't need to be seared first. Just leave it alone! Except for the vegetables, combine all the components for classic oxtail soup in the crockpot at the same time. - Set the crockpot for 50 minutes of pressure cooking. - Over a 10-minute period, release the pressure gradually. - With a ladle, skim some of the fat from the surface (optional) - Scoop the soup's oxtail meat and bones out with care. - To give the vegetables a good texture and crunch, place them in the soupy broth and boil for 10 minutes on medium. - Reintroduce the beef oxtails and serve everything at once.

Popular Oxtail Recipes

How to cook Oxtail meat? - Oxtail is slowly boiled to make beef stock or bone broth, which is used to make soup and other comfort foods. The result is a richer, more delicious liquid than standard beef broth. - Braised Oxtail Soup - This recipe for braised oxtail soup is another broth-based dish that features cow tail as the star component. Before simmering, the meat chunks are fried in olive oil. To balance the flavours, certain recipes may call for apple cider vinegar. - Caribbean Oxtail Stew This provides a filling bite because it has been braised with butter beans and hot scotch bonnet peppers. These Jamaican oxtails are seasoned with ingredients like Worcestershire sauce, garlic powder, and allspice, and they guarantee a flavorful explosion in your tongue. - Oxtail can be added to a pot of braised beef short ribs in red wine to enhance the dish's beefy flavour. The pieces are covered in a rich sauce made from tomato paste. Thanks to the bay leaf that was integrated into the mixture, it isn't too heavy. - The Southern oxtail recipe features smothered oxtails that have been tenderised and simmered slowly in a flavorful gravy with notes of onion and garlic. - Hawaiian Oxtail Soup - In this Hawaiian soup, the oxtail fat is removed, resulting in a broth that isn't as thick as the others. This unique cut gives the meal a meaty flavour when it is simmered in water with dried orange peel, star anise, ginger, and salt. Common additions include bay leaves, cinnamon, and peppercorns.

What to do with leftovers?

How to cook Oxtail meat?: For three to four days, keep leftovers in the refrigerator in an airtight container. Use the microwave or a cooktop to reheat. In a skillet, pot, or other vessel, warm the stew over medium heat. Add more beef broth as needed. Simmer the oxtails for 5 to 10 minutes, or until they are well heated. Your stew will last for six to twelve months in an airtight container. You may reheat the stew in the microwave or on the stovetop straight away, though it's better to let it defrost overnight in the refrigerator.

How to cook Oxtail meat?

Nutrients in Oxtail Meat

Oxtail is a gelatin-rich meat that is typically braised or stewed over a long period of time. It is a typical oxtail soup stock foundation. Some contemporary recipes use a pressure cooker to shorten the slow cooking process that is required for traditional preparations. Coda alla vaccinara, an Italian dish, features oxtail as its primary component (a classic of Roman cuisine). In the UK and Ireland, it is a well-liked flavour for powdered, instant, and ready-made canned soups. Along with pig trotters, ears, and cow "knees," oxtails are a popular base for Russian aspic appetiser dishes, but Russian Jews prefer using pig oxtails since they can be made kosher.

Where can you buy Oxtail Meat?

Oxtails are one of the more expensive pieces of meat, costing up to several dollars per pound, as opposed to the "throwaway" meat they were once thought to be. Depending on the quantity and demand in your area, you might need to place an order in advance. After all, each cow only has one tail. How to cook Oxtail meat?: Since oxtail is actually a tail, it is thick at one end and thin at the other, thus you will find some bits that are meatier. Oxtail is sold in sections. However, keep in mind that the oxtail has very little overall meat because it primarily consists of bone, cartilage, and connective tissue.

Storage of Oxtail Meat

How to cook Oxtail meat? Keeping the meat in the freezer is the first and most effective solution. Oxtails can be preserved for up to a year if they are wrapped in plastic or aluminium foil before being set away. Give the frozen cuts ample time to thaw before cooking if you wish to use them. On the other hand, if you don't have access to a freezer, you can utilise the refrigeration approach. Oxtail meat can still be kept safe to consume for three to five days despite the fact that this is far less effective at preserving its freshness. Keep an eye out for warning signs that the meat has become rotten. Unpleasant alterations in odour and look are two examples.

Versions of Oxtail

How to cook Oxtail meat?: Traditional meals from South America, West Africa, China, Spain, Korea, and Indonesia all use variations of oxtail soup. It is typically prepared into a soup known as "oxtail soup" in Chinese cuisine. Oxtail soup is known as kkori gomtang in Korean cooking. It is a salty, thick soup that is served with a bowl of rice. To make tteokguk, it might serve as a stock. In Jamaica and other West Indian cultures, stewed oxtail is most frequently served with butter beans or as a main course. Oxtail is also highly well-liked in South Africa, where it's frequently prepared in a potjie, a three-legged cast iron skillet set over an open flame. Do follow our Facebook page Read the full article

[islandspiceus]

A Comprehensive Guide to Choose Island Spice Restaurant to Enjoy Jamaican Dancehall Club Nightlife

Enter the vivid, energetic center of Jamaican dancehall clubs, where culture, rhythm, and energy come together to create a rainbow of colorful sensations. Jamaican dancehall has permeated international dance floors and the streets of Kingston, attracting audiences with its upbeat rhythms and fascinating choreography. Jamaican Dancehall Club Nightlife is a hub of culture where locals get together to enjoy dancing, music, and friendship. 

[draeneis]

makin braised ox tail tonight kids xoxo

[craftsmanindiaonline]

Earthen Cookware

Earthenware plus time plus love.

Good things come to those who wait. It’s especially true in the kitchen, when we braise classic winter dishes like stews, roasts, goulash and ragout to warm us, body and soul. Earthenware, stoneware and ceramic dishes work especially well and are currently enjoying a comeback to the kitchen. Here’s to tasty tradition, slow cooking and your good health!

Try a little tenderness As with so many kitchen and cuisine trends, preparing food in non-metallic vessels like earthenware pots or ceramic roasting pans is a link to tradition and artisan cooking, and to the good old-fashioned products and ingredients that our grandparents knew and loved. We’re increasingly buying regional and seasonal produce, we set store by freshness and authenticity, and we take time to prepare and enjoy our food. Slow cooking provides a calming counterpoint to the stress of deadlines and rushed lunch breaks. The best relaxed-pace dishes involve braising, like stews and roasts.

All-round genius Cooking and baking in stone and earthenware dates back to the days when people prepared food over an open fire, or used the thermal properties of clay by burying the ingredients in the earth to cook slowly. Even now, many regional cuisines maintain the tradition of slow, gentle cooking in pots and roasting dishes made from sand, clay, earth or ceramics. The North African tagine continues to be popular, as are the Turkish Güveç pot, the Indian tandoor and Spanish cazuela (although the latter is now mainly used to present typical dishes). Last but by no means least, in Germany the Römertopf brand of ceramic cookware has been popular since the 1970s for preparing Sunday roasts.

Slow burn towards an explosion of flavour Meat melts in your mouth, fish stays succulent, and vegetables retain their bite. Not only does this old-school cooking technique offer an alternative to the popular sous-vide method, but it’s also bang on trend. No wonder professional chefs love it too! “In our restaurant, slow-cooked dishes have been bestsellers for years. Braised lamb or beef shoulder, ox tail or calf’s head – I love preparing meals this way,“ explains Hans Jörg Bachmeier from the famous Blauer Bock restaurant in Munich. “That’s because this method can create an explosion of flavour like no other.” He also says very little can go wrong, because “if you’re using a good pot then the liquid drips back on top of the food while it simmers, so the taste intensifies without becoming overly seasoned.” The chef explains that desserts and sweet dishes can also be prepared in this type of dish, “especially specialities from southern Germany such as sweet yeast dumplings, filled dough rolls and dessert soufflés like “Scheiterhaufen” or a pancake soufflé with quark and raisins.”

Tasty, modern and sociable Our TV chef loves this slow cooking trend, and not just because of the great taste. It really comes into its own when he invites a group of people over to eat, and he either cooks or has them bring several dishes to serve all at once. Everyone feels at home, and can try a bit of everything. “I find it much better for sharing and communication than cooking a meal with several courses.” Of course there are other cultures where this idea is already commonplace, for instance in North Africa, where people habitually gather for shared meals. And as Mounir Chaikhoun from the “Mounir” restaurant in Frankfurt explains, nobody arrives empty-handed – or with an empty dish. We asked him to share a recipe from his home land of Morocco. Here’s the delicious dish he chose, prepared in a traditional tajine, which he says is “synonymous with North African cuisine”.

[huntressvamp]

Watch "Red Wine Braised Ox Tails" on YouTube

[bluedreamcarts]

Cooking Meat - How to Braise Meat

Beef cheeks  Braising is one of the classic cooking techniques, often used for 'second class cuts' of meat which require long slow cooking. They are called 'second class cuts' because they are tough and chewy if cooked using the 'fast' methods like pan frying, barbecuing or roasting. They are tough because of connective tissue which becomes difficult to cut or chew when cooked quickly, or with dry or radiant heat. The good news is that these meat cuts come into their own when braised or stewed very gently for a long period of time in liquid, as this style of cooking breaks down the connective tissue to be juicy, gelatinous and delicious.

Braising is almost the same as stewing - braising is normally applied to larger or whole cuts of meat slowly cooked in a liquid, whilst stewing is used when referring to cut or smaller pieces cooked (wholly immersed) in a liquid. Notice I didn't say 'boiled' or 'simmered' That's what we call it when you see a visible bubbling of the cooking liquid. In fact braising is best done at a low temperature of around 85 degrees C / 185 degrees C with an almost imperceptible shimmer - not a rolling boil. Braising refers to this cooking in liquid, so technically you can braise anything. Vegetables, fruit, chicken, fish.

As this article is about meat braising, we'll focus on the tougher cuts of meat that save you money and taste great when you use this cooking method.

Beef cuts: Shin, Osso Bucco, short rib, chuck, shoulder, gravy beef, plate, cheek, oxtail, tendon, tripe, tongue

Lamb Cuts: Shoulder, shin (shanks), tongue

Pork cuts: trotter, knuckle, hock, ribs, spare ribs, belly, shoulder, tripe

How to braise or stew:

As stewing is almost the same as braising, you can follow the steps below.

For stewing, cut into smaller pieces, like a dice. When cutting things to stew (or generally) look at the size of the mouth or the spoon to eat it with. Always cut your items into a size that's easily picked up with a spoon and eaten. A stew should have enough liquid to totally cover (immerse) the meat.

A braise can be done without cutting so small (Not bite sized).

You can braise medium to large pieces of meat. Medium means cuts like spare ribs, short ribs, tongue, "steaks" (cut from the lower left or shoulder) or osso bucco.

Large means whole cuts like the size you would normally roast, and can include whole ducks, whole chicken, lamb shanks or primal cuts of beef.

Beef cheeks  You can braise by immersing in liquid totally, or you can put into a braising dish or casserole with a tight fitting lid, and cover halfway to three quarters up the meat with the liquid. Cover with the lid. Bring to a simmer on the stove top, then put in a gentle oven at 150 degrees C (302 degrees F) with the lid on, until the meat is tender all the way through.

Prepare your braising liquid. Flavour it with the things you like. This can be your classic European flavours like carrot, onion, celery, thyme, bay leaf, peppercorn, tomato. Or you can use some Asian aromats like ginger, spring onion, carrot, lemongrass, soy, star anise

Clean or trim your larger cut to braise whole. Don't worry about this too much. You just need to trim off any excess fat as this will melt off and float on the top as an oily liquid, soaking up all the flavours. lean is best for this

Bring your braising stock to a simmer and then put your meat into it. Watch the temperature until it comes back up to a gentle simmer, and then adjust it so the liquid is moving ever so slightly.

That's it. Now you have to wait. Keep it at that temperature until tender. For pork this is 45 minutes to 1 hour or thereabouts. For lamb about 1-2 hours depending on the cut. For beef it is 1-5 to 5 hours.

This depends on the size of the cut. Beef short ribs are 1 to 1.5 hours depending on quality. A corned beef or a silver side can be 3-4 hours as it is quite large. You'll be looking for the tenderness of the meat, and take it as far as it will go without it starting to fall apart. Ox tail about 1.5 to 2. hours. Beef cheek about 3 hours.

Perfect your technique on smaller items like pork spare ribs (45 min to 1 hour), lamb shanks (1.5 to 2 hours), pork belly (40 minutes to 1 hour), and beef short rib (1 to 1.5 hours

Helpful tips

Meat should be soft, juicy and tender. It should come off the bone easily when you want it too, but it shouldn't fall off the bone by itself

If over cooked, a braised meat will be dry and stringy, even though it is in a sauce

Chicken cooks quite quickly, and doesn't need to braise until tender, unless it is an old boiler - in which case you do need long, slow braising like meat

Red wine is a great braising medium for meat. Use the European aromats mentioned above, and add a little tomato paste, mushroom and rosemary when braising lamb shanks

Water is great for braising. It makes a 'stock' as the meat cooks. Just add plenty of other flavours - vegetables, herbs, dry mushrooms, spices etc. Onions are always great to give body

Don't thicken the sauce until the end, or it's harder and longer to cook

Don't salt the dish properly until the end. Use a little salt while cooking, but salt at the end. As the sauce cooks, some will evaporate, and it will 'reduce', concentrating the flavours, including the saltiness

When the meat is tender, taste the cooking liquid. If it is delicious as is, thicken it with cornflour or some roux. If it needs more taste, transfer it into a steel pot (strain it), then reduce until it thickens and concentrates. At the point where it is tasting perfect, use it like that, or thicken with roux or corn starch

Don't braise first class cuts (expensive meat) You need the cheap nasty cuts with connective tissue for a braise to taste truly great.

Don't cut the gristle and connective tissue off the meat before braising. This is what makes it taste so wonderful. If you just braise pieces of lean meat they will become dry and tasteless. Never braise things like fillet steak, sirloin, rump, lamb cutlets or pork loin. They are best for the grill or the pan, seared or barbecued, or cooked with dry or radiant heat.

If you have any questions, visit me on my website and leave a message. I normally answer quite promptly.

Beef cheeks  You'll also find many recipes and resources for both Western and Asian cuisine in my archives