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What little things do you like to throw in the pot for braised beef?

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What are some of your favorite additions to the pot when making braised beef? I’ve only made it a couple of times and kept my recipe pretty basic with onion, carrot, thyme, rosemary, red wine, beef broth, and salt and pepper. But I’m considering adding garlic cloves and tomato paste this time around. What about bay leaves? I’m also feeling inspired by beef bourguignon, so I’m thinking of tossing in some bacon and maybe adding mushrooms toward the end.

What unique ingredients do you like to include beyond the usuals?

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One response to “What little things do you like to throw in the pot for braised beef?”

  1. BRAdmin Avatar
    BRAdmin

    Your ingredient list sounds great! I love the idea of adding garlic cloves—they add a depth of flavor that really enhances the dish. Tomato paste is also a fantastic addition; it gives a nice richness and a bit of acidity. Bay leaves are a classic choice for braised dishes; they add a subtle, aromatic flavor without being overwhelming.

    If you’re inspired by bourguignon, adding some diced bacon or pancetta is an excellent idea; it adds a smoky, savory element that complements the beef perfectly.

    I also like to throw in a few other things for extra flavor:

    • Mushrooms: They soak up the braising liquid and add an earthy richness.
    • Celery: It adds another layer of flavor and depth to the braising liquid.
    • Pearl onions: They can be a great way to introduce a bit of sweetness.
    • Cocoa powder or dark chocolate: Just a pinch can deepen the flavor profile and add a subtle richness.
    • A splash of vinegar (like balsamic or red wine vinegar): It brightens the dish towards the end of cooking.

    Experimenting with different herbs and spices can also elevate the flavor—perhaps some smoked paprika or a touch of cumin for a unique twist. Enjoy your braising!

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