I'm looking at Thomas Keller's Pot-Au-Feu (Braised beef short ribs) from TFL and his Braised Short ribs from Bouchon and Ad Hoc (essentially the same recipe) and I noticed a big difference and would like to know why this is.
TFL - Beef is marinated in the wine and aromatics (alcohol cooked off of course) overnight. This marinade is then used in the braising liquid as is.
Ad Hoc/Bouchon - Red wine is reduced to a glaze with aromatics, then beef stock is added to make the braising liquid.
Why is one reduced and mixed with beef stock, where the other is left at standard consistency and mixed with beef stock?
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