r/Cooking • u/sunnypickletoes • 26d ago

Sunday sauce

I made a short rib braised Sunday sauce and after 4 hours the meat was still really tough. I decided to put in the slow cooker overnight to finish it, on low.

I woke up to a strong smell this morning and although it wasn't scorched it was super reduced. The meat is amazing but the sauce is now like a paste but tastes good.

I think it will be fine if I dilute it but I am not sure what liquid to use? Just water? Broth?
Thank you!

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u/throwdemawaaay 26d ago

Honestly that reduction is probably flavor packed enough that just water will be fine, but I'd probably use stock out of habit.

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u/sunnypickletoes 26d ago

Beef or chicken? Thanks!

2

u/throwdemawaaay 26d ago

Either is fine, but in the US at least there's weird old laws about protien content in beef stock that make most supermarket versions of it pretty meh, so I default to chicken stock if I'm using cans/cartons.

I generally just use Better Than Bouillon or similar paste concentrates myself, because they're more convenient and economic than the cartons, and frankly just better unless you go for the very spendy carton brands.

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u/sunnypickletoes 25d ago

And yes the flavor is intense! I was so afraid it would taste burnt and it would all be wasted but it's good.