braised or stewed meat has been heated very
gently and gradually is a distinct red color
throughout the meat, even though it’s well
done: the same slow heating that allows meat
enzymes to tenderize and flavor the meat also
allows more of the myoglobin pigment to
remain intact (p. 149).
Guidelines for Succulent Braises and
Stews
A moist, tender braise or stew results from
the cook’s cumulative attention to several
details of procedure. The most important
rule: never let the meat interior get
anywhere near the boil.
Keep the meat as intact as possible to
minimize cut surfaces through which
fluids can escape.
If the meat must be cut, cut it into
relatively large pieces, at least an
inch/2.5 cm on a side.