- fry (food) lightly and then stew it slowly in a closed container.
Beef in the Indian context is Buffalo meat. This is a lean meat and there is hardly any marbling. So most often we end up pressure cooking it but that softening takes a toll on texture. Braising needs a little time and attention but it’s totally worth it.
I don’t like marinating and instead prefer the good old mallet for preparing the meat. Cut the meat into thin rings. You must cut perpendicular to the fibers. This is very important. Using a heavy mallet just bang the slices into a uniform thickness.
- Any red meat. The quantity is determined by the size of your pan. You must not stack the slices on top of each other.
- Salt and pepper.
- Any fresh herb. I used Basil.
Heat pan. Lay down the meat slices and watch them turn fully white. Turn them around. Add butter and the herbs. Season with salt and pepper. When a little crust has formed on both sides, add about 2 tablespoons of water. Cook covered on low heat.
Check after 5-6 mins. The water would have most probably evaporated. If not, then continue simmering while covered and check again after 3-4 mins.
When you know the time it takes for the water to fully evaporate, remember that.
Repeat the cycle of adding water and cooking covered on low heat. You may need to do this as many as 5 or 6 times.
When the meat has softened to your liking, remove the pieces. In the same pan add some butter and use it to deglaze. Add the meat again. Sprinkle some pepper. Mix well.