i'm trying to think of other veggies to put in my braise to bring out some color. the end product of the beef is soo dark already. i need a little color.
the basic recipe;
olive oil, fry up some cloves of garlic, set aside, sear the ribs set aside, throw in the mirepoix, bay leaves, tomato paste, deglaze with some red, add stock, return the ribs and garlic pieces, then braise for a few hours.
*when the ribs are tender, i set them aside and throw in some more carrots and pearl onions and reduce the sauce. it tastes alright but...
what else can i throw in instead of more carrots? when i added more carrots the dish was how do i say it....carrroty? haha help please! TIA
the basic recipe;
olive oil, fry up some cloves of garlic, set aside, sear the ribs set aside, throw in the mirepoix, bay leaves, tomato paste, deglaze with some red, add stock, return the ribs and garlic pieces, then braise for a few hours.
*when the ribs are tender, i set them aside and throw in some more carrots and pearl onions and reduce the sauce. it tastes alright but...
what else can i throw in instead of more carrots? when i added more carrots the dish was how do i say it....carrroty? haha help please! TIA
