I love a good braise or stew of beef or pork! The great thing is that it always starts the same way: by browning the meat. The great thing about this is that there are reasons for this method. It's not just so you can quickly start the process of browning the meat but also it adds to the flavor profile by giving it a sort of seared flavor that compliments all of the other ingredients in the dish.
There is, however, one downside that I am sure you have noticed. It can be somewhat of a mess as everything in the pan is crowded and you are trying to shield yourself from the onslaught of fat that is splattering everywhere as you try not to burn your skin!
Well, guess what, there is an easier way that I'm sure you thought of at one time or another. Have you guessed it yet? That's Right: ROAST IT!! It works wonders!
So much so that we have compiled for you on the next page 3 keys to oven seared meat for stews that you will not want to miss out on!!
Jonathan Modugno
Good idea! Never thought of this, but it makes sense – just like a regular roast!
have done this before and it really does work!
Nice info thanks
I’m done with all your NEXT PAGE bait. UNFOLLOWING. UNLIKING.
Love all of them
Who else and thinks cooking is cool ?
Dorothy Krippel Powell
Shared
I’ve never had any issues with browning or searing meat on the stovetop. LOL. Now frying bacon on the stovetop is another matter.
It’s crispier if you bake it at 350. No oil.