Braise Meat in Tomato Sauce Recipe

Regarding hearty, soul-warming meals, few dishes can rival the rich, flavorful delight of braise meat in tomato sauce. This classic recipe combines tender, slow-cooked meat with a robust tomato base, creating a dish that is both comforting and versatile. Whether you’re preparing a family dinner, hosting a gathering, or simply treating yourself, this dish is sure to impress. In this blog, we’ll dive into the details of making the perfect braised meat in tomato sauce, including the ingredients, steps, tips, and variations.

What Is Braising?

Braising is a cooking technique that involves searing meat to create a flavorful crust, and then cooking it slowly in a small amount of liquid over low heat. This method is perfect for tougher cuts of meat, as the low-and-slow cooking process breaks down the connective tissues, resulting in tender, melt-in-your-mouth goodness.

The combination of dry and wet heat makes braising unique. First, the meat is browned at a high temperature, which develops its natural flavors. Then, it is simmered gently in a flavorful liquid—in this case, tomato sauce—until it becomes fork-tender.

Why Use Tomato Sauce for Braising?

Tomato sauce is the perfect companion for braising meat. Its natural acidity helps tenderize the meat while also balancing the richness of the dish. Tomatoes are packed with umami, a savory taste that enhances the overall flavor profile. When combined with aromatic herbs and spices, the result is a sauce that’s rich, tangy, and full of depth.

The versatility of tomato sauce also means you can customize it to your taste. Whether you prefer a classic Italian-style sauce with garlic and basil or a spicier version with chili flakes and smoked paprika, the possibilities are endless.

Ingredients for Success

Here’s what you’ll need to prepare braised meat in tomato sauce. This recipe serves about 4-6 people:

For the Meat:

• 2 pounds (900g) of meat – Chuck roast, short ribs, pork shoulder, or chicken thighs work well.
• Salt and pepper – Season the meat.
• 2-3 tablespoons of olive oil – For searing.

For the Tomato Sauce:

• 1 large onion, finely chopped
• 3-4 garlic cloves, minced
• 2 cans (28 ounces each) of crushed tomatoes
• 2 tablespoons of tomato paste
• 1 cup of chicken or beef broth
• 1/2 cup of dry red wine (optional)
• 2 teaspoons of sugar – To balance the acidity of tomatoes.
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 bay leaf
• Salt and pepper to taste

Optional Additions:

• Fresh herbs (basil or parsley) for garnish.
• A pinch of chili flakes for a hint of spice.
• Parmesan cheese for serving.

Read More:- Baked Ziti Recipe Without Meat

Step-by-Step Instructions

1. Prepare the Meat

• Start by patting the meat dry with paper towels. This helps achieve a good sear.
• Season generously with salt and pepper on all sides.

2. Sear the Meat

• Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Sear the meat on all sides until it’s golden brown. This step locks in the flavor. Once seared, remove the meat and set it aside.

3. Sauté Aromatics

• In the same pot, add a bit more olive oil if needed.
• Sauté the onions until they’re soft and translucent.
• Add garlic and cook for another minute, stirring frequently to prevent burning.

4. Build the Sauce

• Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
• Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom.
• Add the crushed tomatoes, broth, sugar, oregano, basil, bay leaf, and a pinch of salt and pepper.

5. Combine Meat and Sauce

• Return the seared meat to the pot, nestling it into the sauce.
• Ensure the meat is mostly submerged in the liquid. Add more broth or water if necessary.

6. Braise Low and Slow

• Cover the pot with a lid and reduce the heat to low.
• Let the meat simmer gently for 2-3 hours, turning occasionally. The longer it cooks, the more tender and flavorful it becomes.
• If you’re using an oven, preheat it to 325°F (160°C) and braise the dish in the oven for the same amount of time.

7. Finish and Serve

• Once the meat is fork-tender, remove it from the sauce and shred or slice as desired.
• Adjust the sauce’s seasoning with additional salt, pepper, or sugar if needed.
• Return the meat to the pot and stir to coat it in the sauce.
• Garnish with fresh herbs and grated Parmesan cheese.
• Serve hot over pasta, polenta, mashed potatoes, or crusty bread.

The Perfect Cuts of Meat for Braising

While you can braise almost any type of meat, tougher cuts are ideal because they benefit the most from the long cooking process. Here are some great options:

• Beef: Chuck roast, brisket, or short ribs
• Pork: Shoulder, ribs, or shanks
• Chicken: Thighs or drumsticks
• Lamb: Shanks or shoulder

These cuts have more connective tissue, which breaks down during braising to create a silky, rich texture.

Pro Tips for Perfection

1. Choose the Right Cut: Tough cuts of meat like chuck roast, pork shoulder, or short ribs work best for braising as they become incredibly tender with slow cooking.
2. Don’t Skip the Sear: Searing the meat caramelizes the surface and adds depth to the dish.
3. Low and Slow is Key: Patience is essential. The longer the meat cooks, the more flavorful and tender it becomes.
4. Balance the Acidity: Tomatoes are naturally acidic. Adding a touch of sugar and rich broth balances the flavors.
5. Rest Before Serving: Allow the dish to rest for 10-15 minutes before serving. This helps the flavors meld together beautifully.

Variations to Try

1. Spicy Kick: Add chili flakes or a diced jalapeño for a spicy version.
2. Mediterranean Flair: Incorporate olives, capers, or roasted bell peppers for a Mediterranean twist.
3. Vegetarian Option: Replace the meat with hearty vegetables like eggplant, mushrooms, or zucchini for a plant-based alternative.
4. Herb Explosion: Use fresh herbs like rosemary, thyme, or parsley for a burst of fresh flavor.

Storing and Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the dish in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the dish gently on the stovetop over low heat or in a microwave.

Why This Recipe Shines

Braising meat in tomato sauce is more than just cooking; it’s a process that brings people together. The aroma of the simmering sauce fills the kitchen with warmth and anticipation. Each bite is a perfect harmony of tender meat and rich tomato flavors, making it a dish that’s as comforting as it is satisfying.

This recipe is adaptable, forgiving, and endlessly delicious. It’s a testament to how simple ingredients and time-tested techniques can create something truly special. So, roll up your sleeves, gather your ingredients, and savor the joy of making braised meat in tomato sauce. Your taste buds will thank you!

5 FAQs About Braise Meat in Tomato Sauce

1. Can I use any type of meat for braising in tomato sauce?
Yes, you can! Tougher cuts like beef chuck, pork shoulder, lamb shanks, and chicken thighs work best because they become tender when cooked slowly. However, you can experiment with different cuts based on your preferences.

2. How long should I braise the meat in tomato sauce?
The cooking time depends on the type and size of the meat. Generally, it takes 2-3 hours on low heat for the meat to become fork-tender. Chicken may take less time (around 1-1.5 hours).

3. Can I make this dish in advance?
Absolutely! In fact, braised meat in tomato sauce tastes even better the next day as the flavors deepen over time. Store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for longer storage.

4. Can I make this dish in a slow cooker or Instant Pot?
Yes, you can adapt this recipe for both:

• Slow Cooker: Sear the meat and sauté the aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours.
• Instant Pot: Use the sauté function to sear the meat and build the sauce, then pressure cook on high for 45-60 minutes, depending on the cut.

5. What can I serve with braised meat in tomato sauce?
This dish pairs well with pasta, polenta, mashed potatoes, or crusty bread. For a lighter option, serve it with a simple green salad or roasted vegetables.