Why Braising with Wine and Beer Incorporates So Much Flavour

Story by Tonia Wilson

Fall is a sentimental season; even my cooking gets more homey and heartfelt. The lean cuisine of summer is replaced by heavier meats and sauces, breads and cheeses. Bigger, bolder red wines start to get poured again and I have a tendency to return back to the classic recipes of Europe with all the flavour and tradition they have to offer.

One of my favourite methods for preparing food in the cooler months is braising – used for many of the classic dishes of Europe. Some celebrated examples are Boeuf Bourguignon, Coq au Vin, Sauerbrauten, Osso Buco, Goulash, Carbonnade Flamande, and the list goes on.

In its simplest form, braising means to cook an item by slowly simmering it in flavourful liquid. The item can be a protein such as beef, lamb, fowl, game, etc. or vegetables such as artichokes or carrots. The liquid often consists of broth, and beer or wine. The meats used in braises are tougher and less expensive, but yield succulent results. I love the fact that a few inexpensive ingredients can turn into a sublimely tasting meal, all that is needed is a little patience and the result is truly worth the wait. Time is really the only thing that will allow the meat to fully achieve the tenderness it is capable of.

Here is a short list of beers and wines that work wonderfully with food. Leftover wine works well, just remember the general rule that if you wouldn’t drink it, don’t cook with it.  

Great Wines for Braising:

Cabernet Sauvignon

Shiraz/Syrah

Merlot

Pinot Noir

Great Beers for Braising:

Wheat Beers

India Pale Ales

Belgian or Abbey style ales

Porters or Stouts

I also have a weakness for a dish with history, and typically these classic braised classics have at least one hundred years behind them. Take Boeuf Bourguignon for instance, originally a peasant dish from the region of Burgundy in France. Stripped to the basics, this is a humble beef stew. It originated over one hundred years ago and would have been prepared with a coarse, tough piece of beef, pearl onions and mushrooms. The classic recipe calls for lengthy braising in a full bottle of Burgundy (which is made from Pinot Noir, and nowadays will cost you at least $50 a bottle). This dish began as a farmer’s meal but over time gained gourmet status on account of its incredible taste.

Lastly, I love braised dishes because they can incorporate loads of flavour through the use of wine or beer. Think of all the flavours in a big, juicy Cabernet Sauvignon, then think how great your lamb shank would taste bathed in it. The same holds true for beer. There are so many beers that are packed with flavour, and by adding them to the pot you’ll be adding all their flavour to your final dish. The best way to get comfortable with braising is to find a simple beef stew recipe that calls for wine. The Internet is an amazing source for recipes. Once you feel comfortable braising with wine, you can try beer.