Home Cooking

Braised Meat

Share:

Home Cooking 10

Braised Meat

banjoman2375 | Mar 26, 2010 11:38 PM

Hey Chowhounds,

I've been making a lot of braised meats lately. Pot roast, stew, ragu... I'm wondering if anybody knows any secrets about getting deep, meaty flavour out of braises. Whenever I eat foods like that in good restaurants, they always seem to have this amazing meatiness which I can't seem to replicate at home I always start by drying the meat off and painstakingly browning it on all sides. Then I sweat off carrots/onions/celery and some mushrooms (sometimes rosemary) in the pan. I deglaze with red wine and add beef stock and a spoonful of tomato paste, and let it cook for a couple hours. My homemade dishes are always very good, but don't have that wow factor, that real pop that you get in restaurants. Anybody have any tips?

Thanks!

Want to stay up to date with this post?

Recommended From Chowhound