How do you smother meat to cook it?

Question

I was taught to brown my onions and other vegegatables for a browner "gravy".

Answer 1

Smothering is cooking meat in oil at a very high temperature and very quickly, and then turning the fire down a bit so all the juices and flavor comes out. you can do it after lightly adding flour to the meat. It's done most in cajun cooking.

Answer 2

You must start with a little cooking oil getting it hot first, adding meat a piece at a time to brown on each side. Doing this with each piece til some kind of browning has been acheived.
Take all meat out add Onions , Bell pepper or other herbs as desired cook til soft. Salt and pepper meat at the end as the salt will make the meat tough and longer to cook if added at first. Add meat to ingredents with water to cover meat. Cook over medium heat til tender. Will make a natural gravy from the browning of the meat.

Answer 3

you start by seering your meat in a cast iron skillet. Use a nonstic spray or apply cooking oil with a paper towel.Do not salt your meat at this point or it will dry out. Sear it turning it over and over until it is nice and brown. The bottom of your skillet will have some residue. Add your seasoningsto that and slowly add just enough water to make it steam. Put the meat back in the skillet flipping it around in the moistened residue, coating it. Add more water or better, consume just until the searing sound stops. Put your fire on low, cover it and let it cook very slowly . (Or you can put it in the oven at about 350.) About 20 minutes later, add onion... and spices continue to cook slow for about another 30 minutes. The juice produced by the meat will be awesome. It should be dark in color from carmalizing your meat. You can eat it as is over fluffy rice or add a little roux to it. to thicken it. Pure heaven. Season it over rice with a little bit of vinegar and or lousiana hot sauce.

Answer 4

i cook the meat till tender i add onions/ garlic/ bell peppers let cook about 20 minutes more then i make a gravy with flour i put a little oil in a skillet on a medium fire once hot i add my flour about 2 table spoons and i stir until it turns the color brown that is desired light brown or dark or medium brown i add this to my meat with about 2 cups water are beef stock stirring as i add it to make sure it mixes well and i let it cook on a low fire for about 30 35 more minute then i sever it with rice/noodle/cream potato's

Answer 5

hi ....

smothering meat ... like smothered steak... old southern term.

most tough cuts of beef- lower cuts like brisket, flank, skirt, etc and hip/butt meat like round, pot roasts, shoulder roast can be tender cooked by a process called braising.

simply salt, pepper, and brown the round steak or the roast in a small amount of light vegetable oil and then simmer at a low temperature, covered, for a couple of hours, depending on the thickness of the meat, until tender.

you can add lots of onions and garlic and spices to the simmer to enhance your flavor and make a rich gravy to put over say mashed potatoes or noodles.

btw- some inexpensive cuts of beef like skirt steaks, london broil, and flank steak can be cooked quickly at a high rate of temperature , like on a charcoal or gas grill, again, for a short period of time... like a good steak, and be relatively tender and really tasty. just remebmer to cut across the grain or the meat will be chewy strings of beef.

but with the tougher cuts, they really become tender using the braising method.

jake

Answer 6

I think smother means with like a gravy or sauce of some sort.

Answer 7

Some of the previous answers have some good ideas, but I think valleyviolet is probably the closest to what you are looking for. To me, "smothered" means under a pile of veggies and sauce.

Answer 8

Meat is smothered with usually with vegetables or any other combination such as Bacon & Liver smothered with onions. (Covered with Onions)

Answer 9

first you need to brown the meat, and use the drippings to make a brown gravy... add the meat and simmer it s l o w l y until it is tender.

Answer 10

MEAT IS SMOTHERED AFTER BEING COOKED, WEATHER FRIED OR BAKED. AFTER MEAT IS COOKED IT IS THEN SMIMMERED IN ONIONS, FLOUR WATER, AND OTHER SEASONINGS ACCORDING TO TASTE. WHILE THE MEAT IS SMOTHERING IN TH GRAVY JUICES, IT IS FREQUENTLY BASED WITH A SPOON.(EX, CHICKEN, TURKEY, BEEF STEW, PORK CHOPS) ARE MEATS USUALLY SMOTHERED IN GRAVY AND SERVED OVER RICE, MASHED POTATOES, PASTA.

I BELIEVE YOU ARE TRYING TO BASE MEAT BEFORE OOKING, RATHER THAN SMOTHER. TO BASE, OR SEASON MEAT FOR PREPARATION TO COOK , MEANS YOU WASH YOUR MEAT CAREFULLY WITH COLD WATER, BASE OR SEASON THE MEAT WITH ALL INGREDIENTS TO TASTE. LET MEAT SIT IN SEASONING FOR OVERNIGHT, OR ONE HOUR., LET INGREDIENTS SOAK IN MEAT THEN PLACE MEAT IN OVEN, FRYER OR TO BE BAKED