i have a different view of braising :
https://en.wikipedia.org/wiki/Braising
lets use this as a starting point :
N.B. : simmer . that's lower than boiling , but not by much.
braised meats get tender , and result in a tasty sauce
but the tase-ness of the sauce comes out of the meat
the meat , although tender , will be dry in the mouth. interstitial fat is
probably also squeezed out into the sauce.
left over night , braises are traditionally said to improve
if so , probably because some of the fluid returns back into the meat over time.
re: isotonic ' sauce ' for a braise to keep water in the meat ?
interesting idea ; taste the brine . Im betting its fairly salty
so using that as your stock might result in an overly salty final dish.
one of my ( many ) undone projects is to make a
SV + traditional braise dish ;
take any Rx for beef stew you like.
but pick a flavorful , thus tough cut of meat .
Shoulder ? trim into pieces the size of which you might like in the final dish.
take the time to trim well : all the ' sinew ' and silver skin and tendon.
SV 130.1 f until very tender. that's you meat component
which you add to the Pot that has your vegetables , and a flavorful sauce.
you Maillard-ed some chopped meat to get meat flavor into the sauce
then remove it. you mialiard-ed the veg if you like that , and simmered them
in the sauce u til tender , thicken if needed , then add the SV meat
and keep the temp 130.1 so you do not get any further meat protein contraction.
bet it would be both tasty and the meat would be juicy and tender and full of flavor.
then bag it all up , and freeze
re-therm when needed at the temp you initially picked for the meat,
P.S. : a number of braises do not brown the meat first
two of my favorites , and very similar but w different cuts of meat:
Veal : https://en.wikipedia.org/wiki/Blanquette_de_veau
lamb : https://www.thespruceeats.com/irish-lamb-stew-recipe-1809131
this Rx browns the Lamb . but other Rx['s do not , which i cu0ld not find on-line
w/o browning its more like BdV.
note this line in the lamb Rx :
"" In traditional fashion, make this stew the day before and refrigerate overnight, as it is even better reheated. The flavors have time to blend together more, which results in a more flavorful dish. ''
I think its possible the flavors blend together overnight , but I doubt it :
what exactly were those flavo(u)s doing for several hours in the pot initially ?
playing ' keep away ?' the dish and most braises are better the next day as
moisture and flavor ( to some extent ) return to the contracted , dry meat.
at least that'w what I think.
