A raw piece of beef on a cutting board
Give Beef A Deeper Flavor With One Simple Braising Tip
When braising beef, it's the heat of the braising liquid that does the trick. However, don’t be tempted to flood your pan with too much wine or broth.
This can drown out the beefy flavors that are extracted during cooking and dilute the melted collagen that creates texture. You'll also miss out on some additional browning.
Your recipe's suggested wine or broth amount for braising should be adjusted based on pan size, ensuring the meat is mostly submerged with the top exposed and dry.
Additionally, when the meat cools off in the flavorful braising liquid, it relaxes and reabsorbs some of the moisture as the spices and other aromatics meld together.