3 hours ago, rotuts said:interesting article
browning the meat adds immense flavor
however , if the meat is only 1/2 submerged
it browns as it bakes in a covered pot
you just flip the meat over 1/2 way through
if a solid pice , or stir from time to time
making sure the meat is only 1/2 covered/
easier to do , and just as tasty.
I always marvel at how well exposed meat browns during a braise. I've stopped prebrowning the beef..as is called for by many recipes...because I think it might overcook the surface.
As an aside I've found that a few slices of carrot in the braised veg will really improve the flavor of the liquid/sauce