Since the meat we're oven-browning is headed for a moist braise in the stew, you don't have to worry about overcooking it and drying it out. Just be sure to brown it evenly and get it into the cooking liquid while it's still warm from the oven
3 Keys to Oven-Seared Meat for Stews
- Be sure to season the meat and coat it lightly with oil. A dry rub adds browning, but skip it if your stew doesn't have dry herbs or spices.
- Use a rimmed baking sheet to capture the fat and flavor that will pop off your oven-seared meat. A roasting pan is too deep and will prevent the meat from browning evenly.
- Deglaze the baking pan for extra flavor, and be sure to scrape all the tasty bits off that baking sheet and into the stew pot.
By browning the meat in a ripping-hot oven, say 450°F to 500°F, we can replicate pan-searing in a shorter time with less mess. Which is always the plan – to work smarter, not harder!
So what do you think? Have you used this method before? How did it turn out?
Source The Ktchn
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
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Love all of them
Who else and thinks cooking is cool ?
Dorothy Krippel Powell
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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.