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Dave Smith[_1_]

On 2018-12-04 3:59 PM, wrote:
> On Tue, 4 Dec 2018 11:38:26 -0500, Dave Smith
> > wrote:

>> My wife makes wonderful oxtail stew. She uses her standard braising
>> technique of sauteing finely chopped carrot, celery, onion and garlic.
>> She removes the veggies and browns the oxtail, then returns the veggies
>> to the pans, adds some wine and beef broth and then simmers them for a
>> couple hours.... not boiled. It comes off the heat, cools and goes into
>> the fridge overnight. The next the the fat is skimmed off and they are
>> heated up, juice is thickened and they are ready to go.
>
> There's really no reason to saute the veggies first, I first brown the
> meat and then add the veggies, could pull out the meat but I just push
> it to the side... makes for one less bowl to wash. For braising there
> really is no reason to saute the veggies, they cook well during
> braising.
>

Perhaps not, she is the braising queen. It is part of the technique that
she uses for beef stews and ox tail, and they are so good I would not
want to do it differently.