|Jamaican Meat Recipes|
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Jamaican Meat Recipes
Braising Meat Jamaican Recipes
Jamaican meat that is not tender is often seen as a waste and is preferred to be discarded rather than cooked. Among the more popular Jamaican cooking techniques and Jamaican cooking methods used to prepare what is known as old meat is pressure cooking and the popular technique of braising the meat. Braising the Jamaican way is a very tricky task. This article explores how to braise Jamaican meat correctly and how to prepare Jamaican recipes using the this great method.
Braising is a way to tenderize a tough piece of Jamaican meat, whether Jamaican beef, Jamaican chicken and Jamaican mutton making the best of a bad bargain, as it were. Still, there's more value to this useful Jamaican cooking method. Apart from its justly famous reputation as a tenderizing technique, braising achieves a satisfying fusion of authentic Jamaican flavors that roasting or other forms of dry-heat cooking can't achieve.
Every good braise begins the same way, with thorough browning of the Jamaican meat. Browning is the secret of the appetizing color and full-bodied flavor that characterize the finest Jamaican braised dishes, so it's important to do this step properly. Dry the surface of the Jamaican meat, and then set it into a well-oiled pan over medium to medium-high heat. The heat should be high enough to make the meat sizzle, yet low enough to keep the oil from darkening and burning.
Take time to sear all the surfaces of the Jamaican meat, ends included, allowing the surfaces to stick to the bottom of the pan long enough to sear and caramelize. To brown the ends of a long boneless cut, stand it upright on one end in the hot pan, using tongs or spatulas to steady the Jamaican meat as it cooks. Repeat the process with the other end. With the Jamaican meat properly browned, add the braising liquid to the Jamaican meat in the pot, and cook over high heat until the liquid comes to a full boil.
Then adjust the heat so that the liquid barely bubbles. Slow, moist-heat cooking produces a toothsome exchange of Jamaican flavors and leaves the Jamaican meat tender and juicy. Skim the fat off the liquid from time to time as the Jamaican meat braises and once again before reducing the liquid. For the leanest possible braise, finish braising the meat several hours ahead or up to two days before it will be served. Remove the meat from the braising liquid, slice it, and refrigerate the Jamaican meat and liquid separately. When the fat on the braising liquid has fully congealed, remove and discard the fat before finishing the dish.
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