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Started By
Message
Help reducing braising sauces?
Posted on 12/16/24 at 4:37 am
Posted on 12/16/24 at 4:37 am
All, need some help with my sauce game. I have nailed at this point the braising part of my braised short ribs. The ribs come out so tender and tasty, borderline restaurant quality, if I do say so myself.
BUT, I can’t seem to figure out the fvcking sauce. Once I finish the braising, I take the short ribs out and set them aside. I pour the braising liquid and the roasted vegetables through the strainer, and then I’m left with this liquid gold. I put it in my sauce pot and go about reducing.
This is where I’m f’ing something up. I thought you just put it in a pot, simmer it for like 20 minutes, and then you’re good to go, but I always seem to be left with this weird mix of half oil on top and then half sludge on the bottom. It’s totally separated so it’s not the thick consistency I want, and the sludge part is sooooo reduced it’s almost like better tuna boullion it’s so salty, or you get the oily part that’s not super flavorful and doesn’t look very appetizing.
Do I simmer it less? If I do that, how do I get it to thicken? Add flour? Add butter?
Help please!
BUT, I can’t seem to figure out the fvcking sauce. Once I finish the braising, I take the short ribs out and set them aside. I pour the braising liquid and the roasted vegetables through the strainer, and then I’m left with this liquid gold. I put it in my sauce pot and go about reducing.
This is where I’m f’ing something up. I thought you just put it in a pot, simmer it for like 20 minutes, and then you’re good to go, but I always seem to be left with this weird mix of half oil on top and then half sludge on the bottom. It’s totally separated so it’s not the thick consistency I want, and the sludge part is sooooo reduced it’s almost like better tuna boullion it’s so salty, or you get the oily part that’s not super flavorful and doesn’t look very appetizing.
Do I simmer it less? If I do that, how do I get it to thicken? Add flour? Add butter?
Help please!
5
Posted on 12/16/24 at 5:01 am to NolaLovingClemsonFan
Whisk in some flour or cornstarch.
This post was edited on 12/16/24 at 5:36 am
Posted on 12/16/24 at 5:51 am to OTIS2
Reduce it for the same time and then stir in four or cornstarch or reduce for less time and use that to thicken?
Posted on 12/16/24 at 6:16 am to NolaLovingClemsonFan
Adding a binder will thicken the sauce quickly. You’ll be using a lot less time.
Posted on 12/16/24 at 6:23 am to NolaLovingClemsonFan
get a grease separator and pour your strained liquid into that, then into the pot. You want the liquid not the rendered fat (and short ribs render a lot of fat). You don’t need cornstarch or flour…reduce the liquid by a third, then melt in a couple three pats of butter, one at a time, whisking constantly (make an emulsion). Taste and see if it needs brightness (it probably will) and if so add some chopped herbage and/or a splash of wine or vinegar
Posted on 12/16/24 at 8:27 am to cgrand
quote:
get a grease separator and pour your strained liquid into that, then into the pot.
What’s a grease separator?
Posted on 12/16/24 at 8:28 am to NolaLovingClemsonFan
Posted on 12/16/24 at 8:51 am to NolaLovingClemsonFan
Get some powdered roux, while simmering sprinkle and whisk continuously till desired thickness. And I mean continuously, it’s very important that it’s light simmer and not boiling. Good luck.
Posted on 12/16/24 at 9:00 am to cgrand
Grease separator works really well well.
Once separated, you can use that fat to make a roux, which you then add back to the sauce. This is the way.
Once separated, you can use that fat to make a roux, which you then add back to the sauce. This is the way.
Posted on 12/16/24 at 10:27 am to Chipand2Putts
Damn, love the feedback all! Never separated the oil and def think I messed up the reduction by boiling it hard for probably 15 minutes.
Gonna try y’all’s ideas instead. Appreciate the feedback!
Gonna try y’all’s ideas instead. Appreciate the feedback!
Posted on 12/16/24 at 10:56 am to NolaLovingClemsonFan
I've made Ina Garten's short ribs a few times. She doesn't strain the solids from the liquid. When she removes the ribs, she spoons off the grease before putting them back in.
LINK
LINK
Posted on 12/16/24 at 11:46 am to NolaLovingClemsonFan
Grease separator is a great idea, but you can also just ladle the grease off the top. Its fine if you leave a little or if you take extra au juis to get it all. Whichever you prefer.
Cornstarch works great in this situation. If using cornstarch you want to mix it up real well with some liquid first, then pour it in.
Once suggestion is you can always add more, so add just a little at a time as both flour and cornstarch will take just a minute to get to the fully thickened consistency. So you don't want it to end up as sludge.
Cornstarch works great in this situation. If using cornstarch you want to mix it up real well with some liquid first, then pour it in.
Once suggestion is you can always add more, so add just a little at a time as both flour and cornstarch will take just a minute to get to the fully thickened consistency. So you don't want it to end up as sludge.
Posted on 12/16/24 at 12:27 pm to NolaLovingClemsonFan
There are a bunch of good recs. I have only 2 additions
.
1. Flour and brown the ribs in a small amount of oil. That will build into a roux when braising. Be careful not to burn.
2. Use just enough braising liquid to cover rib pieces 3/4th of the way. For a long braise keep adding water to maintain that level. For last 30min remove cover and let the liquid reduce.
.
1. Flour and brown the ribs in a small amount of oil. That will build into a roux when braising. Be careful not to burn.
2. Use just enough braising liquid to cover rib pieces 3/4th of the way. For a long braise keep adding water to maintain that level. For last 30min remove cover and let the liquid reduce.
Posted on 12/16/24 at 12:37 pm to NolaLovingClemsonFan
you can skim the fat, blend the veggies with the broth and thicken it that way if you want
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