So, you’ve made your braise and you are left with this liquid...what to do what to do...
The first step here is to remove all the meat and place to the side. Next you will strain the left over liquid. In your home kitchen the best tool I have found is your normal strainer; however if you own a fine chinoise or china cap these are best.
Ok, so you have strained your liquid and placed it back into the same pot. Now heat it to a boil and reduce to a simmer. The goal here is to reduce the liquid about 1/2 way. The trick is to do it slow as to get the most flavor. While this is happening there will be a brown residue that floats to the top, just take a spoon and scoop this right off the top.
Once the this has reduced by 1/2 you may add a touch of butter and any seasonings needed, pour over the meat and serve.
Next time we will talk about homemade stocks. How to make them and if if you don’t have time for that, which brands are best to buy.
Have a great evening everyone!!
I can't wait for the stock recipe, I liked it when we did it here at my house but I forget I think.
ReplyDelete