Adjusting the Flavor of Braising Liquid

Although a properly made stew or braise will always produce a full-flavored liquid, the chef may wish to enhance the flavor of the liquid by underlining one or more of its elements or by finishing it with distinct and assertively flavored ingredients to give it an individual or regional character. Many of the techniques suitable for brown sauces (see Chapter 7, “Brown Sauces”) can be used to improve the flavor of braising and stewing liquids. Careful additions of vinegar, Cognac, or marc will often bring up the flavors inherent in the stew without distorting them. The most common and useful final flavorings for stews and braises are freshly chopped herbs. Chopped fines herbes—without tarragon—either alone or in combination, or tarragon alone, are best for flavoring delicate braises of chicken, pork, or veal cooked with water or stock. More assertive meats, such as beef, lamb, or venison, especially if they have been braised with red wine or vinegar, can do with more assertive treatment. Freshly chopped marjoram or oregano will give the dish a southern French or Italian character, and chopped cilantro will give final distinction to a Mexican-style stew.