Braising: beef roasts & stews...lamb shanks. Anyone pre-smoke?


 
S

Steve Petrone

TVWBB Platinum Member
Beef roasts, stews and lamb shanks are wonderful. Particularly in the cooler months.

Does anyone grill or smoke the above meats before braising?
 
Valid question Steve as it would certainly improve the flavour IMO.

But having said that, I have not (and probably would not) as the time it takes to just sear the meat in the D.O. (maybe 2 min/side) and then start the braise is so much quicker (on what's already going to be a 6-7 hr cook in some cases) that having to start up the fire then wait another hour or so for the smoke process is just way too long.

The flavour on my dutch oven roast is already sooooo amazing, I find it hard to believe that adding the smoke could improve it.
 
I think most of us have Steve. When you smoke something like ribs or brisket, then wrap in foil to finish, isn't that smoking then "braising"?

JimT
 
in my untrained mind, you are correct. But....
I was thinking of beef stew/roast often accompanied by canned tomatoes, potatoes, onion, celery, carrots etc.
Additionally, lamb could be smoked before a long braise on the stove.

(sure that stuff could go in the foil on the smoker)

I'm thinking out loud, twisting an old traditional cooking method (recipe)
 
I have ground up a brisket point after smoking it and made chili from it. I have grilled kielbasa and used it in jambalaya. It makes sense to do it with the meats you mention as it does add flavor.
 
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