Aromatic herbs like rosemary, sage, bay leaf, or thyme can kick your braised beef up several notches.Use firm, slightly under-ripe fruit, if you want to experiment. Some fruits, like apple or pear, can also pair nicely with braised beef, depending on the season. Other vegetables like potatoes, cabbage, peas, mushrooms, greens, leeks, or other root vegetables can be added to the pot later, about 45 minutes before the meat is done cooking. Cooking beef low and slow is a great opportunity to cook vegetables as well. In most braising, some variety of aromatic vegetable will always be used to keep the moisture consistent in the bottom of the pot, as well as to release other flavors and aromas. Depending on what you want to do with the beef you braise, you might elect to make a one-pot meal with the addition of vegetables. It won't take much, and you can always add additional water to the pot if you didn't have enough wine left in the bottle.Ĭhoose additional vegetables to add as well. You're not boiling the meat, or stewing it, so you won't submerge it in the braising liquid. As a rule of thumb, you'll want enough liquid to cover the vegetables at the bottom of the pot and come up just to the level of the meat. How much liquid you'll need will depend on the amount of meat you're braising, and the addition of extra vegetables.In general, lighter pilsners and lagers are more appropriate for chicken or pork. Some Belgian ales might also work nicely, but experiment and find a beer you with a nice flavor. The darker the better, when it comes to beef. Stouts, porters, or black lagers all lend a rich sweetness to beef, and a malty depth of flavor. Since it'll season your dish, make sure it's something you'd like to drink-pour yourself a glass for "research." The fruitiness of a white wine would pair better with chicken or pork. Especially fruity or sweet red wines would be less desirable, but fine if paired with an equal amount of stock to cut the sweetness. The alcohol cooks off, resulting in a rich and fragrant dark sauce. Dry red wine can add a nice acidic note to beef, especially when combined with another braising liquid, like stock. Just go easy on the salt if you use broth. Stock is just broth that hasn't been seasoned, so stock is generally better for braising, since it allows you to control the salt-levels, but either is acceptable. You can match the stock to the dish by using a beef-based broth or stock, although using chicken stock would is universal for braising any type of meat, and might add a nice complexity to your braised beef. X Research source Common braising liquids include: Because this is an opportunity to add a dash of flavor to the dish, it's most common to use wines, stocks, or other flavorful liquid, as opposed to water. Other than a pot and your cut of beef, the only other absolutely essential ingredient is a liquid in which to simmer the meat.
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