Push Button Kitchen

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braised beef
Push Button Braising

Braising is a cooking method that begins by browning or searing meat, followed by long, slow cooking with a small amount of liquid. It's a technique typically used to tenderize tough cuts of meat with large amounts of connective tissue, like the shoulder (butt), chuck and short ribs. Traditionally, braises are made in a heavy saute pan or a dutch oven, beginning on the stove top and finishing in the oven.

In the Push Button Kitchen, you can give the oven a miss, and braise like a pro with your small appliances. Begin by browning the meat and vegetables on your contact grill and then finish it in your slow cooker. Use the following techniques for braising success.

For multi-position contact grills:
     1. Fully open your contact grill to the griddle position.
     2. If you have interchangeable grill plates, use the flat side.
     3. Pre-heat your contact grill to med-high or high, depending on your model.
     4. Season all sides of the meat salt and pepper, or additional spices called for in the recipe, then brush with oil.
     5. Brown meat for 3-5 minutes on all sides, then move it to your slow cooker's inner crock.
     6. Do not clean grill plates. Turn your grill's heat to medium and saute vegetables, if called for in the recipe, stirring occasionally, about 6 minutes. Scrape up any browned bits (fond) left from searing the meat while cooking the vegetables.
     7. Add vegetables and cooking liquid to the slow cooker. Liquid is typically not deeper than half-way up the meat, although recipes vary.
     8. Finish the braise in the slow cooker, according to the recipe.

For single position contact grills:
     1. Pre-heat your contact grill to med-high or high, depending on your model.
     2. Season all sides of the meat salt and pepper, or additional spices called for in the recipe, then brush with oil.
     3. If cooking a large roast, set two sides of the meat against the top and bottom grill plates with the grill open. If cooking thinner cuts, close the grill.
     4. Brown meat for 3-5 minutes on all sides, then move it to your slow cooker's inner crock.
     5. Do not clean grill plates. Turn your grill's heat to medium and grill vegetables, if called for in the recipe, in a single layer with the grill closed, for about 3 minutes. You will likely have to grill the vegetables in batches. Scrape up any browned bits (fond) left from searing the meat while cooking the vegetables.
     6. Add vegetables and cooking liquid to the slow cooker. Liquid is typically not deeper than half-way up the meat, although recipes vary.
     7. Finish the braise in the slow cooker, according to the recipe.