Marinades

Meat for stews and braises is often given added flavor by being first marinated in various mixtures, usually containing aromatic vegetables, wine or vinegar, herbs, a small amount of oil, and sometimes spices such as cloves, juniper berries, and crushed peppercorns. Although some contemporary chefs feel that marinades sometimes distort the natural flavor of meats, when used discreetly they give aromatic support and character to stews and larger pieces of braised meat as well. Marinades are usually composed of the liquids, aromatic vegetables, herbs, and spices that will be braised along with the meat. If strong liquors such as Cognac, grappa, or whiskey are being used in the braise, they should not be added to the marinade—they will give the meat an odd, unnatural taste.