Braising tips
If you’ve got a little time, braising is the best way to bring out the halal meat flavour and tenderness. Similar to using a crockpot – but quicker and generally yielding more intense flavour – braising entails cooking gently in a covered pot over relatively low heat. This slow process tenderises the halal meat and distributes the flavour to everything in the pot, including vegetables. There are a ton of great recipes out there, but here are a few tips to help you with the perfect braise, no matter what your recipe calls for:
• Braising works great with tender halal beef cuts such as a halal beef topside and halal beef short ribs.
Bone-in halal chicken cuts, like halal chicken drumsticks, are also great for braising.
• The sturdier the pot, the better. Heavy bottomed pots, like cast iron dutch ovens are ideal, as they distribute heat effectively and evenly throughout the cooking process.
• Before adding to liquid, dredge the meat with a light coating of flour and brown on all sides on the stovetop.
• For your braising liquid, use beef or lamb stock.
• Watch while you braise. Check in on the pot once in a while and add a little water if you think the braising liquid is getting to low or too thick.
Best Halal Meat Cuts for Braising: