Steam Braising or Combi-Braising

Braising  is one of the simplest and most rewarding methods of cooking the less  tender cuts of beef, pork and lamb but also for slow cooking chicken,  turkey, and duck legs and thighs. Prep is usually pretty minimal for a  braise, but after the long slow cooking, some work needs to be done to  skim the fat and strain the vegetables that were used for flavor. The  steam oven is the ideal tool not only for cooking a braise but also for  reheating a braised dish and steaming fresh vegetables and side dishes  to serve with the braise.

Best Uses

The benefit of braising in the Steam Oven is:

• Food can be cooked uncovered and you won’t need a heavy pan

• Once  the food is cooked and cooled you can skim the fat from the cooking  juices, slice the meat and place the casserole back in the oven to  reheat before serving

• While  the meat is cooling you can steam or steam roast some fresh vegetables  to serve with the braise…...just one more reason why we love steam  ovens!

Use  the combination Convection Steam Mode with low temperatures between 290  - 320 degrees for braising in a Steam Oven.  You don’t want the liquid  boiling too rapidly just a gentle simmer so keep an eye on it and reduce  the temperature if needed. Every steam oven is a little different, so  you have to pay attention to understand the nuances of your oven.