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Show Braise Cubed Meat For Different Dish Change-abouts are a good idea with any foods, and especially with meat. For instance, cubes of meat make good braised dishes as well as stews, says Reba Staggs home economist. The only difference, differ-ence, of course, is in the amount of liquid used stews have more liquid than braised dishes. A few examples might illustrate illustr-ate this principle Try cubes of veal shoulder or veal round braised with mushrooms or tomatoes to-matoes the latter would give it a Creole flavor. Or braise cubes of beef round with generous slices of onion for real heartiness. Cubes of lamb shoulder braised with okra and tomatoes have a really different differ-ent air about them, as do pork cubes cooked with- pineapple chunks or dried apricots and prunes. The general rules of braising apply to all these. Brown the meat first in a small amount of fat. Then add a small amount of liquid, cover the utensil, and cook slowly until fork-tender. |