Meat & Poultry: Finishing Braises with Vinegar and Fresh Herbs

Notes

The science behind finishing braises with vinegar and fresh herbs is simple yet effective. The acetic acid in vinegar helps break down proteins further, tenderizing the meat while balancing its richness. Fresh herbs contribute volatile oils that dissipate quickly when heated, so adding them at the end preserves their vibrant flavor. Troubleshooting common mistakes includes ensuring the vinegar doesn't overpower the dish—start with less and adjust to taste. Safety is generally not a concern here, but always use clean utensils to avoid contamination. For storage, keep braised dishes in an airtight container in the refrigerator for up to three days, though fresh herbs are best added just before serving for maximum impact.

Steps

1. 1 Remove the meat or poultry from the braising pot and keep warm.
2. 2 Increase the heat to high and bring the braising liquid to a boil.
3. 3 Skim off any impurities or fat from the surface of the liquid.
4. 4 Add 2 to 3 tablespoons of your preferred vinegar, such as red wine or sherry vinegar.
5. 5 Allow the mixture to reduce slightly for 2 to 3 minutes.
6. 6 Stir in a handful of finely chopped fresh herbs like parsley, thyme, or tarragon.
7. 7 Taste and adjust seasoning with salt and pepper if necessary.
8. 8 Pour the enhanced braising liquid over the meat or poultry before serving.
9. 9 Garnish with additional fresh herbs for a pop of color and freshness.