Day fifty

Today's plate: short ribs, polenta, roasted vegetables, and
braised endive

What is the difference between braising and stewing?

Today chef promised us the most relaxing day in the kitchen since the beginning of our study and he was right. It was really relaxing. The menue was braised short ribs, soft polenta, braised belgian endive, and roasted vegetables.

Even though braising and stewing are look similar, there are a few technical differences. Braising is considered to be a combination cooking method, because you sear main item first and then you cook it partially submerged in a cooking liquid, so the bottom is cooked in a liquid and the top by steam created in a covered cooking vessel. Also for braising we use portion size pieces, while for stewing bite size. Braising usually done
in an oven (produced even heat), stewing is done on top of a stove.

Braising is a budget friendly method of cooking. Usually for braise we use cheap cut of meat. Connective tissues during long and slow cooking process will release a lot of flavor to the liquid and transform into gelatin.


Braised short ribs (makes 10 servings)
10 short ribs pieces (about 8 lb 8 oz)
1.5 tbsp salt
1.75 tsp ground black pepper
2 fl oz vegetable oil
8 oz large dice standard mirepoix
2 fl oz tomato paste
4 fl oz dry red wine
8 fl oz brown veal stock
1 qt demi-glace or espagnole
2 bay leaves
pinch of dried thyme
3 fl oz madeira or sherry
Method
Season the short ribs with 1 tbsp/10 g salt and 1½ tsp/3 g pepper. 
Heat the oil in a large rondeau or brasier over medium-high heat until it starts to shimmer. Place the short ribs carefully in the oil and sear until deep brown on all sides, 15 to 20 minutes. 
Transfer the short ribs to a hotel pan and reserve. Reduce the heat to medium, add the mirepoix to the oil and cook, stirring from time to time, until golden brown, 7 to 10 minutes. 
Add the tomato paste and cook until it turns a deeper color and gives off a sweet aroma, about 1 minute. 
Add the wine to the pan, stirring to release any drippings. Reduce the wine by half, about 3 minutes. Return the short ribs to the pan along with any juices they may have released. 
Add enough stock and demi-glace to cover the short ribs by two-thirds. 
Bring to a gentle simmer over medium-low heat. Cover the pot and transfer to a 350°F/177°C oven. Braise the short ribs for 45 minutes. 
Add the bay leaves and thyme and degrease the liquid if necessary. 
Finish braising the short ribs until fork-tender, about 1 hour 30 minutes more. Transfer the short ribs to a hotel pan or other holding container and moisten with some of the cooking liquid. Hold warm while finishing the sauce. 
Simmer the cooking liquid until it has a good flavor and consistency. Skim thoroughly to degrease the sauce. Adjust seasoning with the remaining salt and pepper and strain. Stir in the Madeira or sherry and bring to a simmer to cook out some of the alcohol flavor to finish the sauce. 
Serve the short ribs immediately with the sauce, or hold hot for service.

Braised Belgian Endive

Yield: 8 portions

Belgian endive                                             8   ea.

Salt                                                            as   needed

Canola oil

Chicken stock                                        3 - 4   cup

Method

1.     Remove any damaged or tough outer leaves. Cut off the bottom of each endive to remove oxidized part. Cut in half alongside. Make incision in core, so it will evenly. 

2.     Heat a little bit oil in a pot large enough to hold the endive in one layer. Add the endive and lightly brown on all sides. Add chicken stock to cover, cover with a parchment lid and simmer for 12-15 minutes, or until the endive is fully cooked. Set aside in the liquid until ready to serve.