As the seasons change, so does our appetite. We crave comfort food that is slow-cooked and full of flavour. ’Tis the season for one-pot wonders, and I say bring it on. There is a variety of methods one can draw on when it comes to slow cooking and, as a wise cook might soliloquise – to braise or to stew, that is the question. But what exactly is the difference between braising and stewing?
Chef Brian McDermott (chefbrianmcdermott.com) is an award-winning chef from Co Donegal. He was named Ulster's Local Food Hero at this year's Irish Restaurant Awards and he is also the chef-proprietor at the newly-restored Foyle Hotel (foylehotel.ie) in Moville – which Georgina Campbell named Newcomer of the Year for 2019 – on the beautiful Inishowen peninsula. Apart from collecting accolades, McDermott is a sincere and passionate advocate for good, local food and his approach to cooking is inspired by his Donegal mammy.
“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it’s key to stewing that the meat is totally immersed in liquid. Both processes involve the lid being on the pot, which is also very important. Stewing would normally take place on the stove top and and braising would be typically transferred to the oven.” In case you were wondering, pot-roasting is another name for braising, he explains.
McDermott grew up in a family of 12 children in Burt, Co Donegal, and, to this day, stewing and braising brings him back to his mother’s table. “This is the type of cooking I love,” he says. “It’s slow and low. It’s foolproof cooking but it does take patience. I love the warm, homely smell that it brings to your kitchen. It transfers me back to my mother cooking for 14 of us. We grew up on braising and stews.”
McDermott thinks his mother relied on stews and braising because, for one thing, she only had a four-hob stove and had to feed a large family from it. Stewing and braising was efficient for her, and the cuts of meat were often cheap. All of McDermott’s 11 siblings are now over 6ft-tall, he says, so the stews certainly didn’t do any harm.
McDermott’s top tip for braising and stewing is to always brown the meat sufficiently as a first step. “If you can develop the caramelised, brown and slightly burnt appearance to your meat at the beginning, it will add a deeper flavour through the long, slow process of cooking,” he explains. “It also seals the meat, which prevents juices from escaping.”
You'll find both stewing and braising recipes in Brian McDermott's latest cookbook Donegal Table, €14.99, O'Brien Press
FAQs
Braising involves cooking large pieces of meat or chicken partially covered in liquid, while stewing uses smaller pieces of meat totally immersed in liquid. The liquid will usually be a combination of stock and water.
What is the main difference between braising and stewing? ›
“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it's key to stewing that the meat is totally immersed in liquid.
What's the difference between braising and stewing chicken? ›
A braise uses less liquid than a stew, liquid is added to about one-third of the height of the braised items. A stew on the contrary is covered with liquid. This is because the smaller sized pieces will dry out quickly during the process if not submerged in liquid to keep them moist.
What is the primary difference between braising and stewing quizlet? ›
When stewing, food is cut into small pieces/cubes; when braising food items are usually left whole or in larger pieces. Another difference between stewing and braising. Stewing can take place in an oven or on the hob; braising is always in the oven. Two reasons why stewing and braising is good for tougher cuts of meat.
What is the main difference between braising and stewing brainly? ›
Final answer:
A stew involves bite-sized ingredients fully submerged in liquid, often resulting in a thicker sauce, while a braise involves browning a larger cut of meat and then cooking it with less liquid, yielding a concentrated sauce.
Is braising steak OK for stews? ›
Use braising steak in various hearty meals. Cook one of our comforting stews, pies, or a beef bourguignon – they'll soon become family favourites.
Which is better, braising or stewing steak? ›
Thick Rib - Typically sold as Braising Steak. This cut is somewhat more tender than Stewing Steak and is ideal for use in casseroles, stews and for braising. Clod - This is an economical cut which is full of flavour but significantly less tender than other cuts.
What types of meat are not well suited for braising? ›
Examples are Beef shoulder, Beef brisket, Pork Shank, Cheek meats Types and cuts of protien that are not well suited to braising are tender cuts, parts of anima that dont work alot. These are best suited for quick cooking because they are tender cuts, they contain alot of hard fat but not collagen.
What is the best cut of meat to braise? ›
Some of our favorite cuts to braise are beef short ribs and chuck, pork shoulder and Boston butt, lamb shoulder and shanks, and chicken thighs and legs. And if you have the option of getting bone-in meat, you should: It will impart better flavor to the braising liquid and sauce.
Does stewing use more liquid than braising? ›
The only differences between a braise and a stew are the size of the cut of meat (braises are typically made with large cuts and stews with smaller pieces) and the amount of liquid involved (braises are usually accomplished in less liquid than a stew). Braising is a moist heat cooking procedure.
Both braising and stewing involve pan-searing your protein before allowing it to slow cook in simmering liquids alongside various seasonings and vegetables, both can be done on the stove and oven or in a slow cooker, and, as Weight Watchers notes, both are great ways to make use of cheaper, tougher cuts of meat.
What are the two types of braising? ›
Types of Braising
Braising comes in two types: “brown braising” and “white braising”, and their difference boils down to browning the ingredients. In brown braising, the meat is seared in a pan until it turns brown — hence the name, and then placed in a pot.
What is the first step in stewing or braising? ›
Here's a step-by-step breakdown of the braising process:
- Searing: The first step in braising is to sear the meat or vegetables in a hot pan with a small amount of oil or fat. ...
- Aromatics: After searing, aromatics such as onions, garlic, herbs, and spices are often added to the pan to build flavor.
In terms of similarities, both braising steak and stewing steak benefit from slow and moist cooking methods. The slow cooking process helps to tenderize the meat and develop rich flavors. Both cuts are often used in recipes that involve browning the meat before simmering it in a flavorful liquid for an extended period.
What are the two most common combination cooking methods are braising and stewing? ›
COMMON COMBINATIONS
The two most commonly joined methods of dry- and moist-heat cooking are searing and simmering. These two methods create the two classic styles of combination cooking: braising and stewing. Both methods begin with a tough cut of meat and, after careful prolonged cook- ing, create a tender dish.
What's the difference between braising and stewing steak? ›
Braising Steak is the cross-over area between the cuts usually sold as “steaks” for frying or grilling versus the cuts usually sliced or diced for stewing or casseroling. Hence it comes down to the butcher and the quality of the meat to some extent which bits end up here.
Which is more tender braising or stewing steak? ›
Thick Rib - Typically sold as Braising Steak. This cut is somewhat more tender than Stewing Steak and is ideal for use in casseroles, stews and for braising.
What is the main difference between braising and boiling? ›
Answer: Both methods are recognized techniques of cooking and are basically the same – cooking and tenderizing ingredients in some liquid. The main differences lie in the amount of liquid used and the intensity of the heat applied.
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