That could take the form of a classic thickener, brown roux (equal quantities of flour and butter, melted together into a biscuity paste) or beurre manié (an uncooked mix of flour and softened butter). “It’s just how I’ve always done it, though you have to be careful, because flour burns much more quickly than meat.” With other braises, however, Borthwick, like most professionals these days, thickens the sauce towards the end. Neil Borthwick of The French House in London’s Soho agrees that flouring meat is antiquated, but admits that he still makes daube de boeuf the old-fashioned way. It also spaffs out a dodgy-looking, watery residue into the pan. ![]() That’s one reason it’s wise to buy the best meat you can afford: “Intensively farmed meat tends to boil no matter what, which is why you end up with grey rather than browned meat,” says Turner, who is also the driving force behind the annual Meatopia flesh fest. Caramelised blood intensifies the flavour of meat, while browning helps it cook out properly.” This prevents it from drying out during the long cooking process, and will result in moist, fork tender, delicious chunks of meat that will have your diners coming back for more.Turner, who, before becoming Britain’s meat ninja, was a classically trained chef (he worked under two legends of the UK restaurant scene, Marco Pierre White and Pierre Koffmann), adds, “Your reader is spot on with his observation that the flour gets in the way of the Maillard reaction. The flour added at the beginning if the cooking should help to thicken the dish, however if you want it even thicker, then you could add this method, using cornstarch. However, as mentioned earlier, sealing the meat in the flour will allow the natural juices to be kept within the meat. Remember that stewing beef is a tougher cut of meat and will need to be cooked long and slow to allow it to break down and become tender. Now that your meat is seared and full of flavor, you can go ahead and follow the rest of your recipe to finish preparing the dish. This will form a delicious base stock for the recipe that you are making, and will allow you to get every bit of flavor from the seared meat into your recipe. Now that you have finished searing the meat, there will be lots of blackened bits stuck to the base of the pan you have used.Īdd a little water, stock or wine to the pan, and use a spatula to scrape those bits off the bottom of the pan and into the liquid. That’s It! You should now have a bowl full of lovely browned chunks of beef. Repeat the process until all the meat is seared.Now remove those pieces from the pan to a separate bowl, and add another batch to the pan.The process should take about 4 – 5 minutes per batch.Do the same to each side of the meat until all sides are browned and sealed.Once it has sealed, the meat will move without sticking! If you try to move the meat and the coating sticks to the pan instead of the meat, then you have tried to move it too soon.Leave it where it is until the meat has sealed. Avoid pushing the meat around the pan.Only add a few pieces of meat to the pan at once, allowing plenty of space between the chunks of meat.Make sure is good and hot, and add a little oil.Firstly, make sure you are using a large heavy bottomed pan that you will eventually cook the stew in. ![]() Get it wrong and you will end up with a pan full of steamed beef, in a thick gloopy mess.ĭon’t worry though, there is nothing complicated about it, just a little patience is needed! If you are going to coat your beef with flour, it is very important that you sear the meat correctly.
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