Shortcut to browning meat?

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Joined Feb 4, 2018
Hi all,
I am about to prep Beef bourguignon for 36, and have ~15lb of meat to brown. Is there a shortcut relative to growing in a pan in batches? I was thinking coating in oil and 10 minutes in a 550° oven. However, I don't want to reinvent the wheel. Suggestions gratefully accepted.
 

kuan

Moderator
Staff member
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Joined Jun 11, 2001
Yea that will work, until brown of course. Then deglaze rhe sheet pan.
 
7,675
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Joined Apr 3, 2008
Only brown one batch and that will make plenty of fond for whatever sauce you need. The rest just chuck it in the stew, t will be fine.
 
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