My old boss in Portland told me to always add a splash of vinegar to my braising liquid

He said it would help break down the meat faster and make it more tender. I tried it on a batch of short ribs last night and honestly, I think it just made them taste a bit sour. Maybe I used too much, like a quarter cup for 4 pounds of meat. Has anyone else tried this trick and had it work out?

3 comments

3 Comments

sage_perry3mo ago

That vinegar trick is a bit of a balancing act. A quarter cup for four pounds is way too much, it will absolutely overpower the meat. You only need a tiny splash, maybe a tablespoon at most, and the type of vinegar matters a lot. Something mild like rice vinegar or a good red wine vinegar works better than a harsh white vinegar. The acid should be a quiet helper in the background, not the main flavor you taste.

willow7323mo ago

My grandma used just a teaspoon of apple cider vinegar, and @sage_perry is right about the type.

the_kelly2mo ago

Learned this the hard way myself. I accidentally dumped way too much balsamic into a pot roast once and it came out tasting like a salad dressing disaster. A teaspoon is all you need, seriously. I usually go with a splash of apple cider vinegar and then taste the broth before adding more. What cut of meat do you usually use for this?