BROWNING MEAT
It seems that for forever cooks have been told that searing meat over high heat (beef, chicken, lamb, pork, it doesn’t matter) “seals in the juices” by cauterizing the pores of the meat. It doesn’t; other factors account for meat losing its moisture in the presence of heat.
What browning meat does do is create flavor compounds that, in turn, interact to make additional savory, complex flavor compounds. The process is called the Maillard Reaction, named after Louise Camille Maillard who discovered it in the early 1900s. When the sugars and proteins on the surface of the meat meet the heat, they brown.
That’s why, when making a stew, you’re encouraged to brown the small pieces of meat in batches. If they crowd, they make the Maillard Reaction ineffective by lowering the heat and reducing the browning. In some cases, crowding creates steam; the surface of the meat “sweats” and the Maillard can’t work.
By the way, moisture loss in meat is a function of the fibers in the meat’s musculature squeezing out moisture because of too much heat too long.
RECIPE: Burgundy Beef and Vegetable Stew
Recipe is from “The Disease Prevention Cookbook” by Clara Schneider
Ingredients
1 1/2 pounds beef eye round
1 tablespoon vegetable oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
13 3/4 oz can or box of beef broth
1/2 cup good quality red wine
3 large cloves garlic, peeled and crushed
1 1/2 cups baby carrots
1 cup frozen whole pearl onions
2 tablespoons cornstarch, dissolved in 2 tablespoons water
8-oz package frozen sugar-snap peas
Directions
Trim fat from the beef and cut into 1/2-inch pieces. In a Dutch oven or large heavy pot, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring or flipping occasionally. After second batch is done browning, pour off drippings. Season with thyme, salt and pepper.
Stir in broth, wine and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer for 1 1/2 hours. Add carrots and onions. Cover and continue cooking for 35 to 40 minutes or until both beef and vegetables are tender.
Bring beef stew to a moderate boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar-snap peas. Reduce heat to medium and cook for 3 or 4 minutes, or until peas are heated through. Makes 6 servings.