Redbraising

Redbraising is a cooking technique in which meat is browned and then braised in a red liquid, typically a mixture of red wine and stock with aromatics and sometimes tomato paste. The emphasis on the red liquid yields a deeply colored, richly flavored sauce. The term describes braising with red wine rather than a separate method.

Common meats for redbraising include beef chuck, short ribs, brisket, lamb shanks, and pork shoulder. The wine choice influences the final character: fuller reds such as Cabernet Sauvignon or Syrah suit beef, while lighter reds like Pinot Noir or Merlot pair well with lamb or pork. The braising liquid is usually fortified with stock and aromatics such as onion, garlic, bay leaf, thyme, and pepper.

Method: pat the meat dry and sear it to develop a crust, then deglaze the pan with red wine to lift the browned bits. Return the meat to a pot with enough liquid to come halfway up the sides, add aromatics, and braise gently, either on the stove or in an oven around 160-170°C (325-325°F). Cook until the meat is tender, typically 2-3 hours for beef chunks and 1.5-2.5 hours for lamb. Finish by reducing the sauce and adjusting seasoning.

Variations and serving: redbraised dishes pair well with potatoes, polenta, or puréed vegetables. Leftovers can improve with time as the flavors meld. The technique is closely related to standard braising, distinguished mainly by the prominent use of red wine as the primary braising liquid.