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Some Belgian ales might also work nicely, but experiment and find a beer you with a nice flavor.
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The darker the better, when it comes to beef. Stouts, porters, or black lagers all lend a rich sweetness to beef, and a malty depth of flavor. Since it'll season your dish, make sure it's something you'd like to drink-pour yourself a glass for "research."
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The fruitiness of a white wine would pair better with chicken or pork. Especially fruity or sweet red wines would be less desirable, but fine if paired with an equal amount of stock to cut the sweetness. The alcohol cooks off, resulting in a rich and fragrant dark sauce. Dry red wine can add a nice acidic note to beef, especially when combined with another braising liquid, like stock. Just go easy on the salt if you use broth. Stock is just broth that hasn't been seasoned, so stock is generally better for braising, since it allows you to control the salt-levels, but either is acceptable. You can match the stock to the dish by using a beef-based broth or stock, although using chicken stock would is universal for braising any type of meat, and might add a nice complexity to your braised beef. X Research source Common braising liquids include: Because this is an opportunity to add a dash of flavor to the dish, it's most common to use wines, stocks, or other flavorful liquid, as opposed to water. Other than a pot and your cut of beef, the only other absolutely essential ingredient is a liquid in which to simmer the meat.
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The grades of meat are typically determined by the marbling of the meat and the age of the animal. Grading is usually done by third party organizations and government agencies like the USDA. The best and worst cuts of beef can be broken down into different grades. We tried to summarize it below as best as possible: Grades of Beef: People ask us all the time what the best and worst cuts of beef are. “Meat and Greet” ~ The Best and Worst Cuts of Beef: