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Originally Posted by chefhow  While in theory you may be correct, in practical terms I find that once the muscle structure has broken down there is no need to cook it any further. This is why I spend more time and attention in the sauce than the cooking process. The reduction of the braising liquid into a rich, heady and silky sauce that will use the meat as a carrier is where the art is at. I would rather keep an eye on a pot for 4 hours, occasionally skimming and straining than anything else. Thats just me personally, anyone can cook a short rib, not everyone can make a memorable sauce. |
I can agree with you on the sauce. It is definitely an art to make a great sauce. What I take issue with is how a person would take more time with the sauce than the star of the dish, the meat. No matter how good your sauce is, if you sell me tasteless, stringy meat, I will be disappointed.
If you combine the two methods, and flawlessly execute them, you will have an ethereal sauce, and a melt-in-your mouth flavor explosion. The upside of this is you will have more gelatin and meat flavor in your braisage than if you just reduce the liquid.