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The next vital step in the preparation process involves searing the meat to lock in flavor. Using a stainless steel brazer heated with canola oil, Rachel emphasizes the significance of not overcrowding the pot. If the meat is crowded, it steams rather than sears, resulting in a less flavorful dish. The sound of sizzling meat is music to any cook’s ears, and after allowing it to brown properly, Rachel adds diced onions to the mix.
Building the Flavor Profile
Once the onions are softened, Rachel takes the flavor up a notch by introducing green bell peppers. For those who might have picky eaters in the family, she offers a clever suggestion: cut the peppers into larger pieces so they can easily be removed when serving.