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I just discovered the joy of slow cooking meat, separating the juice, then boiling it to a reduction, then simmering the meat in its own concentrated juices (with some other tasty ingredients added).

So is there a name for simmering slow cooked meat in its concentrated juices?

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2 Answers 2

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This would be what I would call stewing. From the FreeDictionary:

"A dish cooked by stewing, especially a mixture of meat or fish and vegetables with stock."

I suppose you could also coin your own, new term call "modified-reduction-stewing." Oh, wait, that's mine! Make up your own ;--)

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modified-reduction-stewing => mo-re-stew => more stew –  user1575 Sep 10 '10 at 0:44
    
I like it! Accept my answer??? What about modified re-stewing ;--) Because you are, in essence, re-stewing the meat after, right? –  nicorellius Sep 10 '10 at 16:15

Sounds like braising, though while it's traditional to concentrate the juices afterward, it's optionally delicious to throw everything back in to simmer in them.

Braising is a pretty general term though: it also applies to slow cooking in any concentrated juices, or even un-concentrated juices (though this is not recommended for best results).

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What do you mean throw everything back in? You mean for leftovers? –  user1575 Sep 8 '10 at 19:43
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I looked up the definition of braising--close! but not it. Braising requires the food to be cooked in dry heat first (ie browning the outside of a roast) then simmered in a liquid. –  user1575 Sep 8 '10 at 22:08

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