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A line cook in Atlanta told me to always add a splash of vinegar to my braising liquid.

He said it would make the meat more tender, but I thought it would just make it taste sour. I tried it on a big batch of short ribs last week, using just a tablespoon of apple cider vinegar. The meat fell apart way better than usual, and the sauce wasn't sour at all. Has anyone else tried this trick with different kinds of vinegar?

3 comments

3 Comments

robinson.holly2mo ago

Works with balsamic for pot roast too.

butler.mark24d ago

Try it with red wine vinegar and a splash of soy sauce next time. That combo gives it this deep savory kick that really wakes up the meat.

faithb782mo ago

Oh man, I was so sure it would taste like a salad dressing accident. Honestly, it just makes everything better without any weird tang. I feel like I've been braising wrong for years.