Home Cooking

Braised Meat


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?


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