So I’m making braised beef and as it reduced there’s a layer of deep brown almost red stuff that accumulated on the sides of pot and even on the lid. I’m wondering if I should scrape it and put in the sauce or just ignore it. I wanted to post a photo but the sub doesn’t allow it. Please help, I have to serve it in an hour.
Recipe: 1) sear the meat in a stainless pot, deglaze with red wine and set aside the wine with all the deglazed stuff, 2) cook the mirepoix in my ceramic pot (non stick, that’s why I didn’t use it for the meat) 3) add the meat and the wine with the deglazed stuff to the mirpoix and let the alcohol evaporate 4) add homemade beef stock until meat is covered, and also a small glass of water mixed with around a table spoon of flour, than I let all that boil 5) added herbs (parsley, thyme, rosmary, bay leaves) and two garlic cloves 6) covered and put in the oven at 375, it’s been 3 hours now.
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