Master the art of meat braising with these pro tips
1) Place the pan on high heat. For cuts with a fat cap, place the meat in the pan from the beginning and add a pinch of salt to the cap. When the fat melts and turns golden (if there is a fat cap), you can turn the meat over and start frying the other side. If there is no fat cap, you can use tallow or cooking oil.
2) Sear all sides until they turn a golden colour. When the meat is beautifully caramelised, reduce the temperature of the stove to about 70%.
3) Add a generous knob of butter, a couple of crushed garlic cloves and a sprig of thyme and/or rosemary. Spoon the infused butter over the meat, allowing it to caramelise and reach the desired internal temperature.
4) Let the meat rest for at least 5 minutes before slicing up your masterpiece. This important step ensures that the juices are redistributed throughout the meat, resulting in a juicy and flavoursome piece.
