Braising meat and Deglazing a pan

I like the way I braise meat. Its a great way to add extra flavor to the meet and get a great broth. Braising….take a roast, trim and cube. Put it in a frying pan with 2 tablespoons of oil. Fry on both sides. Add 1/2 cup of water and reduce down until the meat starts to fry. Let meat fry for a couple of minutes so you get a good dark brown coating on the bottom of the pan. Add ½ cup of water to deglaze the pan. Repeat the process at least three times. Final step is adding 1 cup of water to the meat, cover and slowly simmer for 20 minutes. I use this technique to make pulled beef or park. At this point the meat should be very tender and fall apart. If it’s not falling apart add another cup of water, cover and simmer for an additional 20 minutes. When removing the meat from the pan make sure you deglaze the pan with an additional 1/2 cup of water if necessary and save the broth. This can also be very successful on pork.