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The Simple Pot Roast Hits the Big Time

'Mom Food' No More, Braises Move Upscale


The most talked-about dish in Los Angeles right now isn't some daring fusion of distant ethnic cuisines. It isn't a whimsical, gravity-defying construction. It doesn't involve foie gras or truffles or any other expensive ingredients. It is served at Jar, Mark Peel and Suzanne Tracht's new restaurant, and it is pot roast.

After decades of menus based on quick-cooking sautes and grills, chefs and diners are rediscovering the pleasures of slow food. The braise is back.

It is one of the hallmarks at Jar, which opened five months ago near the Beverly Center. "We wanted to focus on meats but be different than the steakhouses, so we decided to focus on braises," Tracht says. "We were sitting around talking one day and Mark just said 'pot roast,' and we knew it was right.

"Anybody can make a great New York steak taste good or foie gras. But to take a tough piece of meat and make it delicious is a little bit of a challenge."

Of course, they're not the only ones embracing what was once considered the homeliest of cooking techniques. A couple of blocks away at Lucques, chef Suzanne Goin is going through braised short ribs like nobody's business. She says she sometimes serves 50 orders a night, which means cooking more than 100 pounds every day.

"I don't know what's going on with the short ribs," Goin says. "Part of it is that everyone's talking about it, so, of course, everyone wants it. And there's also the comfort food thing. They were really hot over the holidays because everyone was bringing their family in--short ribs are something Grandpa will eat. Food lovers love them, but so do people who think squab might be too exotic."

At its most fundamental, braising refers to the long, slow cooking of meats in a covered pan with some liquid. Usually, only the toughest cuts are used, because the tougher cuts have more flavor.

"There's an inverse ratio between tenderness and flavor," says Peel. "A tenderloin is very tender but it has no flavor. A brisket has great flavor, but you wouldn't want to eat it rare. Braising develops rich flavors and tenderness you can never get from the so-called best cuts of meat."

What makes meat tough is connective tissue, which develops in muscles that get a lot of exercise. Connective tissue is a protein, but it cooks differently than normal muscle. When raw or rare, it is stringy. But when it is cooked to a higher temperature with moisture present, it melts, making meat juicy and flavorful.

The common butcher's advice is that the cuts that are closest to the ground are the ones that are best for braising. That means shanks, bellies, short ribs (which come from the end of the rib cage near the belly), brisket (the belly) and similar pieces. On menus today you'll find braises made from everything from duck legs to pork bellies.

Though pot roast is classically made from a cut from the shoulder--pot, chuck, blade or seven-bone roast--at Jar they use short ribs, though a special restaurant variation that has removed the thick pad of meat from the bones.

"I talked to our meat supplier and told him I wanted to do pot roast, but that I wanted it to be a little different," Tracht says. "He said he had the perfect thing, that he'd been trying to sell it to chefs but without any luck. They call it a denuded short rib, and it is the big piece of meat on top of the short rib with the bones taken off and everything cleaned up. That's the tenderest piece of braising meat I've ever seen."

Not only are the cuts of meat used in the Jar and Lucques braises similar, but many of the important points of technique are too. Both chefs emphasize the importance of browning the meat well before you add any liquid.

"One key is get a really, really good sear," says Goin. At Lucques, the short ribs are browned in heavy black cast-iron pans placed over the highest heat. "Most people don't have the right pans or don't use a high enough heat. When I'm cooking with my mom, that's the biggest mistake she makes. I'm always saying, 'Mom, you didn't get the pan hot enough.'"

Once the meat is browned, put it in a braising pan. At home, it's best to use a Dutch oven or other cast-iron pot with a close-fitting lid to seal in the moisture. On the other hand, at both restaurants they braise in "hotel pans"--flimsy aluminum boxes that are covered with aluminum foil (at Lucques, they first use a tight seal of oven-proof plastic wrap, but that can result in some nasty steam burns if you're not careful when you unwrap it). What's important is to use a pan that will neatly hold the meat. If the pan is too much bigger than the cut you're using, the meat will be swimming in liquid and won't be as fully flavored.

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