I interrupted the braising process...anything to consider??
Hello...I'm making a braised beef and mushrooms recipe (right off the Swanson's beef stock box) and I've never made it before. In fact, I don't have a lot of experience with braising. I browned the meat and all that, and added the beef back into the hot liquid for the 1 1/2 hour braise.
I needed to run out, so shut the stove off after the meat had been on low heat for an hour. I'm now resuming the braising after being gone for about 4 hours. I took the beef chunks out of the liquid, got the braising liquid boiling again, added the beef back in and turned the heat down to low. After an additional half hour, I'm supposed to add the mushrooms, and simmer for another half hour.
Did I screw things up by interrupting the braise? Will this mean more cooking time, or less?
Thanks in advance,
Hey Miss Wendy...Generally... stopping the cooking process before completion is not a good thing, but heck....What's done is done...At this point I would move forward, add the 'shrooms, and after an hour or so check for tenderness of the beef. Cook a little longer if need be....HTH
Luck and Enjoy!
One aspect that I would worry about with an interrupted braise is the potential for spoilage. It is probably better to either keep it hot, or for a long interruption, cool it, and reheat later.
As for total cooking time, I taste and judge based on the texture of the meat. It is really hard to say how much cooking has occurred during the interruption.