Sellar la carne es el paso imprescindible en estofado
Dorar la carne a fuego alto antes de guisar carameliza sus azúcares y aminoácidos, creando una costra que desarrolla profundidad de sabor imposible de lograr de otro modo.
Beef stew is the ultimate comfort food, perfect for a family on a cold night. To make it perfect, there's one crucial step: searing the meat.
Searing involves browning the surface in a hot pan at the beginning of cooking. This caramelization of sugars and amino acids creates a tender piece with a rich flavor. Before searing, season with salt and pepper; this forms a delicious crust and allows the flavor to penetrate the meat, enriching the complexity that will develop during cooking.
Browning meat is practically an art. Make sure the pan is nice and hot to prevent sticking. Cover all surfaces; brown each exposed side well to add even more flavor. Although some believe that searing seals in juices, the truth is that the technique focuses on achieving the best possible flavor.
Incorporate enough fat; if you're using a lean cut, add oil. Take advantage of the meat's natural fat by rendering it properly: place the fattier side in the pan first. With a perfect sear and all the necessary ingredients for exquisite flavor, you'll be well on your way to preparing a legendary beef stew.
