Re-use braising liquid/sauce?

foodonastumpJanuary 14, 2014

As mentioned before, I made a short rib recipe for Christmas that I loved. There was a ton of sauce left over which I promptly froze. My thought was to thin it out with a bit of water and then use it to braise new beef for a second meal. Is there anything inherently wrong with doing that? Please see linked recipe.

ps - Lars, if you're reading, here's another use for your tamarind paste beyond Pad Thai. Can't remember if you guys eat red meat though.

Here is a link that might be useful: Tamarind Braised Short Ribs

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publickman

I would definitely like that recipe, but Kevin won't eat beef. At some point, I might buy a short rib for myself and a turkey (or chicken) thigh for him and cook them the same way but in separate pans.

As for reusing your braising liquid - I personally would do it, but I would also add a bit more onion and garlic, as their flavors will have faded by now. The other flavors should hold up well - except for maybe the celery, but that won't make that much difference.

Lars

    Bookmark   January 14, 2014 at 6:38PM
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foodonastump

Thanks Lars - Yeah I was thinking since it was never a marinade I'd be ok. I like the idea of freshening it up a bit. Will definitely do that. I don't expect it to be as good as the first time around, just hoping for "still quite good."

    Bookmark   January 14, 2014 at 6:57PM
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johnliu_gw

I think it will be better than the first time.

The first time, you were starting out braising in water. The process turned the tasteless water into a tasty sauce.

The second time, you will start out braising in a tasty sauce. The process will turn it into, I dunno, liquid love?

I suppose in theory you could keep repeating this process, starting with a tastier liquid each time. I don't see any food safety issues since the liquid is either frozen or simmering at essentially all times. Refresh the aromatics, of course.

The precedent would be the pots of stock that used to live on the fire permanently in the old days (really old days), as liquid was taken, water was added. Isn't there some restaurant that has supposedly used the same pot of stock for many decades? When I was making tare, I read about some Japanese place that has also supposedly been using the same pot of tare sauce for decades.

    Bookmark   January 15, 2014 at 9:46AM
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ruthanna_gw

I wouldn't hesitate to reuse the cooking liquid. It would also be good with an uncured pork shank.

That must have been a fabulous Christmas dinner.

    Bookmark   January 15, 2014 at 10:03AM
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dcarch7

"---My thought was to thin it out with a bit of water and then use it to braise new beef for a second meal--"

I would use it to make a sauce for a pasta dish.

The next new braised beef should be flavorful enough all on its own without this wonderful sauce.

dcarch

    Bookmark   January 15, 2014 at 9:21PM
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johnliu_gw

The term I was looking for is "perpetual stew".

    Bookmark   January 15, 2014 at 11:04PM
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bbstx

I use my braising liquid as a soup base. We almost like the soup better than the initial meal!

    Bookmark   January 16, 2014 at 3:00PM
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