How To Get Creative With Braising Liquid For Flavorful Meat

When the weather starts warming up, many folks can't wait to cook outside, cooking appetizing chicken drummies, burgers, and even summer fruits on the grill. Yet, there are some tougher cuts of meat you should avoid cooking grilling and opt to braise instead. Braising meat in savory broths or fruity wine packs the protein with flavor while simultaneously tenderizing it, but plenty of other ingredients can infuse your meat with compelling tastes. Chef Michael Taus shared with us a few that you will want to try — but also expressed that choosing a braising liquid is the perfect opportunity to get cheffy with your cuisine.

Taus is an executive chef at La Grande Boucherie Chicago, where they blend traditional French cuisine with the culinary heritage of Chicago's River North. According to Taus, "Braising is all about building layers of flavor, and trying new liquids can completely transform a dish." Getting creative with different solutions not only infuses distinctive aromas into a dish, but as Taus said, "It also gives home cooks the confidence to experiment beyond classic techniques and develop their own signature flavors."

Chef Taus threw out a few examples of outside-the-box ingredients that work well as braising liquids. "Swapping out a traditional broth for something more adventurous — like a beer, tea, or even a kombu-infused dashi — can create unexpected but delicious results." However, not every ingredient in your pantry is going to be the finest choice, so mindfully pairing elements that work best with the type of meat you are cooking is essential.

Although both are red meat, pork and beef have markedly different flavor profiles and the braising liquid used to cook them should respect those differences. Taus' first suggestion for making pork as flavorful as possible relates to the practice of using every part of an animal. "A highly underrated option is a rich pork neck stock." Still, not very many folks are sitting on an abundance of extra pork necks, so Taus had alternative recommendations. "Other unexpected but excellent braising liquids include fermented apple cider, miso broth, or even lightly smoked tea — each adds a distinct depth that enhances the natural umami of the meat."

When it comes to beef, ingredients with rich, bold flavors are in order. Taus said, "Tomato sauce adds acidity and depth, particularly great for short ribs or brisket." Not only does the acid in tomato sauce help to break down the meat so it tenderizes into a mouthwateringly supple bite, but it also lends the beef a savory, tangy profile.

Another suggestion our chef had utilizes an ingredient many folks have on the side when eating beef – beer. "Dark beers like stouts or porters give a caramelized maltiness to the meat," Taus said. Porters and stouts have significant differences, but both work exceptionally as a beef braise. These are all just a few ideas to get your creative juices flowing. Consider which ingredients you think might elevate your meat, and let your imagination take you to Flavortown.