Serious Eats: Talk

what to do with the braising liquid.....

we made a great ham last night, braised in a guiness/sour cherry/sweet potato liquid (from bouloud's braise book). fairly sweet, low acidity (maybe a little lower than I'd like, but still), but hearty. hearty enough that we pretty much killed the roast, and now have tons of the juice left over and i don't want to chuck it. Any thoughts? I was thinking of using it as a basic stew base, maybe putting in some browned chicken thighs, chorizo, potatoes... But having also just eaten tons of pork, i could be persuaded to go with beans or something veggie-ish... Suggestions Please!?!?!

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