The Ingredient That Will Change Braised Meat Forever

If you're craving meat with a deep, complex flavor and melt-in-your-mouth texture, braising it is the way to go, according to MasterClass. This process, in which the meat gets seared in a pan and then cooked over a long period of time in liquid, causes the collagen and connective tissue to break down into gelatin. The end result should be fork-tender and highly flavorful.

The most important choice you must make when braising is what liquid you'll use. The liquid is often the star player when it comes to building flavor, Food52 reported. You can keep your liquid basic by using a stock of your choosing, or you can amp it up with wine, tomato sauce, soy sauce, and any number of other options. And, while it's not necessary, aromatic ingredients will take your dish to the next level. Leaving out these key building blocks of flavor is one mistake you've been making when braising meat.

There's one braising liquid that hasn't received its due credit, and it's likely to change the way slow-cook forever, per William Sonoma Taste.

When braising meat, your choice of liquid will define the dish you're creating, according to Food52. If you're looking to add an Italian flair to your slow-cooked meats, balsamic vinegar makes an ideal braising liquid, per WIlliams Sonoma Taste.

For Williams Sonoma's Balsamic Braised Short Ribs, place short ribs in a pot with red wine and balsamic vinegar and cook them in the oven for two hours. This braised short ribs recipe has exclusively five-star reviews. One person wrote, "We never have leftovers because these are that good!"

Balsamic vinegar is full of delicious tang, and the longer it simmers, the more its sweet flavor develops. BBC Good Food's recipe for balsamic braised beef combines a 250 ml bottle of balsamic vinegar with garlic, onion, carrot, thyme, and stewing beef for two and a half hours in the oven. Once the meat is fully cooked, the leftover liquid thickens to create a perfect sauce to accompany the meat.