5 tips for braising meat that breaks down into fibers

1

In order for the stew to turn out tender and juicy, it is important to follow a few key tips that will help you get the perfect result. Everyone likes the meat to come off the bone easily, but sometimes the fibers are too tough or dry. Check if you are doing all of the 5 tips?

1. Choose the right meat. For braising, meat with a small amount of fat softens the fibers. and makes the dish more tender.
2. Pre-frying. Quick frying over high heat until golden brown will help preserve the juices inside the meat.
3. Slow stewing . The best results can be achieved if you stew the meat over low heat so that it steams evenly. If you have a pressure cooker or slow cooker, you should use it.
4. Add liquid. Stock, wine or water will help create steam and keep the meat moist. The liquid should only slightly cover the meat. It is not necessary to pour excessively, because then all the flavor will go into the gravy.
5. Long-term stewing. The cooking time varies from 1 to 2 hours, depending on the type of meat. The longer it is stewed over a slow fire, the more tender it becomes.