Part 5/7:
After mixing in some tomato sauce and beef broth, Rachel stirs it all together, ensuring the flavors meld beautifully before returning the seared meat to the brazer. Now a lovely concoction, she reduces the heat to a low simmer, allowing the dish to cook thoroughly without losing moisture, a key for tender beef.
Patience is Key
A critical aspect of her technique involves delaying the addition of salt until later in the cooking process. Adding salt too early can draw moisture from the meat, making it tough rather than tender. After letting the dish simmer for about 45 minutes, Rachel steps in to taste and adjust the seasoning to perfection.