My husband likes to pick the meat out of my braises and leave the liquid. I have turned this into a kitchen hack, which works like this:
Every time I make a familiar dish--oxtails Ancient Rome style (ish), pot roast, beef stew, osso buco, chili verde, etc--I save excess liquid in the freezer. Then I use the leftover liquid as a starter for the next one, supplementing with wine, tomatoes, mirepoix, stock, whatever.
The result is in "infinity braise" where each braise has just a little bit of all the previous ones in it. Sacrifices some consistency, but I usually freestyle the stuff I make really often with whatever's on hand, anyway. On the plus side the flavor is much richer & more complex
Anyway, if you have some freezer space, a stable of old favorite braises, and a surfeit of braising liquid, I commend this approach to you.
No particular reason I mention this, except that the first oxtails of the season are in the slow cooker right now. It's a little early, but they were on sale.
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