Last time I did it I reduced two quarts of beef broth to one quart and added a little flour and butter. This time I probably wont bother.

OH OH!!!oH!... I have all of the leftover liquid from the last time I did it frozen! I'll just use that.

So, yeah. Just use Beef stock this time and save the liquid for next time. I'd be a little careful of the salt in that concentrate if you do it 4x. If it's low sodium it's probably okay.

I wont cut it up at all. I would consider that stewing rather than braising. The heat will penetrate the whole thing and the internal fat should keep it from drying out. Properly braised meat should be very moist.(Unlike my mother's godawful pot roasts)

Another great braising liquid is described in Tom Valente's Lambshanks
I've done that recipe a bunch of times and it's fantastic.
Next time I do lambshanks I'm gonna seal 'em up and not do all that turning.

You might try the white bean puree too, tinned Cannellini beans work fine for that.

Last edited by Greger; 12/12/12 02:44 AM.
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