Le Crueset Oven Braising of Pork Shoulder Blade-In Steak?
I have two 1.5 lb steaks that I'd like to braise in the oven in my Le Crueset covered dutch oven. I rubbed in a homemade dry rib rub into them; they've been in the rub for about an hour.
1 -- How much longer do they need to marinate in the rub before I start cooking them?
2 -- Do I need to brown them in the Le Crueset before I put them in the oven?
3 -- How much (and what kind of) liquid do I put in the pot?
4 -- How long and at what temp in the oven?
Thanks, guys! Since I started the process so late in the day, I ended up oven braising it (didn't brown it first, unfortunately) on a flat pan with a drip pan under it at 225, 250, 275, 325 over a 3 hr period. When it was time to eat, it didn't look done (probably because I didn't brown it first), so I threw them in the Le Crueset, added beef broth to cover them, then boiled them on the stove for about 10 mins.
Despite probably failing every suggestion on this web site, the meat was sooo tender and the rub didn't take away from the taste of the meat. Absolutely delicious.
Next time, I'll sear and braise as suggested. :-)
Brown anything that you are going to braise. The browned exterior has a profound effect on the flavor of the end product.
Liquid; can't go wrong with some wine and stock. Although a braising liquid that is mostly tomato or caramelized onion, or roasted red pepper will produce a nice result as well.
Your dry rub can be cooked in as little as an hour or as long as a couple of days. The longer it sits the deeper the seasoning will reach into the meat.