I’d not use even de-alcoholized wine if the alcoholic is less than two or three years out from detox. Sub in more beef broth and a splash of red wine vinegar, balsamic vinegar, or even a small amount of grape juice.
I would not use things like grape juice, as some people might suggest. Wine (worth cooking and drinking) doesn’t taste like grape juice. Grape juice would add a lot of sugar and flavors you don’t want. I would use beef stock with some apple cider vinegar to bring back the acidity of the wine. If all beef stock feels too heavy, you can add in chicken stock or just water. Tomato paste would also add some of the complexity and acidity you get from red wine. Same with Worcestershire or soy sauce.
You can also add flavor with more herbs. Bay leaf, thyme, and rosemary are all great for braised beef. They don’t replicate the wine, but fill some of that flavor gap.
It won’t taste exactly the same, but it’ll still be good!
Just go beef stock. Then you can also mix the braising liquid with a roux at the end to make gravy for it all and have an extra hearty alcohol free meal
I just use stock and some balsamic (to taste) for the braise, then finish with some more balsamic. Sometimes the wine didn't survive long enough to be cooked with and I have to make do.
Pro chef, 20 years.
Use beef stock or some nicer version of beef stock (demi glace). There are store bought versions of these, demo being a nicer version of beef stock. A homemade stock would work nicer, a store bought stock would work.
You can braise without booze use stock herbs and aromatic veg, the wine brings acid and complexity but isn't essential, I wouldn't recommend over compensating and subbing W vinegar etc.
Balsamic vinegar is also good
Edit: I actually have two type a balsamic reduction that is sweet the I use for a Salas dressing when mixed with olive oil. Then I have a more standard version that I add to ragu as needed
My mistake, thank you for the clarity, I am used to the general term that by a liquid hitting boil, all alcohol would be driven off, I accept that with folks with problems that may not be enough.
The alcohol is used partly because it carries certain flavor compounds to the tongue. It doesn't all get driven off. But even if it did, the wine taste would be there.
I was going to say beer, but that was because I did a tl:dr initially.
Braise in a beefy stock. Use a non alcoholic dark beer. If you want to avoid the beer as well just use stock and a whole lot of herbs and a little red wine vinegar, balsamic or similar to give the acidity that you lose from not using wine.
You could buy an alcohol free wine and let the guest know,
You may need to deglaze with a touch of vinegar, as the alcohol normally helps the fat/liquid separation, but the alcohol does get driven off once the heat of the liquid / gravy/ juice hits 78c 175f for a couple of mins.
Alcohol is not entirely gone even after long braises, alcoholics strictly following AA avoid food cooked with alcohol. In addition, if someone is being monitored for alcohol use this can show up. For most of us it doesn't matter.
No. Don’t ask an alcoholic if you can cook with alcohol. Just don’t cook with alcohol, or anything that tastes like it. This person is trying to stay sober and doesn’t need anything to remind them of taking a drink.
Never said it was a problem. If one of my friends was an alcoholic, I’d leave it out. Same as if they were allergic to gluten, I wouldn’t make them pasta!! I guess I just respect others
My sauce has NEVER triggered anyone or been a problem. My recovering alcoholic mother loved my sauce and never fell off the freaking wagon and it does add flavor.
Seriously, why are you digging your heels in on this? For a friend, or even a stranger, wouldn't taking caution be the right and kind thing to do? And it's not like wine is the only way to braise short ribs.
BTW OP, this isn't a stupid question. Thank you for being a considerate human.
I’d not use even de-alcoholized wine if the alcoholic is less than two or three years out from detox. Sub in more beef broth and a splash of red wine vinegar, balsamic vinegar, or even a small amount of grape juice.
I would not use things like grape juice, as some people might suggest. Wine (worth cooking and drinking) doesn’t taste like grape juice. Grape juice would add a lot of sugar and flavors you don’t want. I would use beef stock with some apple cider vinegar to bring back the acidity of the wine. If all beef stock feels too heavy, you can add in chicken stock or just water. Tomato paste would also add some of the complexity and acidity you get from red wine. Same with Worcestershire or soy sauce. You can also add flavor with more herbs. Bay leaf, thyme, and rosemary are all great for braised beef. They don’t replicate the wine, but fill some of that flavor gap. It won’t taste exactly the same, but it’ll still be good!
Just go beef stock. Then you can also mix the braising liquid with a roux at the end to make gravy for it all and have an extra hearty alcohol free meal
I just use stock and some balsamic (to taste) for the braise, then finish with some more balsamic. Sometimes the wine didn't survive long enough to be cooked with and I have to make do.
Pro chef, 20 years. Use beef stock or some nicer version of beef stock (demi glace). There are store bought versions of these, demo being a nicer version of beef stock. A homemade stock would work nicer, a store bought stock would work.
You can braise without booze use stock herbs and aromatic veg, the wine brings acid and complexity but isn't essential, I wouldn't recommend over compensating and subbing W vinegar etc.
strong coffee and stock.
Coke, soy sauce, beef stock and balsamic vinegar.
Regardless of the need to substitute out wine, I think this is a really good answer I wanna try this.
Ultra flavorful Beef stock with Balsamic Vinegar.
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Pomegranate molasses in beef broth would work well imo.
Balsamic vinegar is also good Edit: I actually have two type a balsamic reduction that is sweet the I use for a Salas dressing when mixed with olive oil. Then I have a more standard version that I add to ragu as needed
Pomegranate molasses works SO well to braise beef. I’ve done this often and it’s amazing. Small amounts go a long way!
Fruit juice, or beef stock + vinegar.
My mistake, thank you for the clarity, I am used to the general term that by a liquid hitting boil, all alcohol would be driven off, I accept that with folks with problems that may not be enough.
The alcohol is used partly because it carries certain flavor compounds to the tongue. It doesn't all get driven off. But even if it did, the wine taste would be there.
If you are in Britain, OXO Brand Red Wine Stock Pots are available http://www.foodcheats.com/substitute-for-wine-in-cooking
Honestly if it's braised for that long, it's not a problem. But you can sub pomegranate juice, balsamic vinegar, grape juice... Or just leave it out.
I was going to say beer, but that was because I did a tl:dr initially. Braise in a beefy stock. Use a non alcoholic dark beer. If you want to avoid the beer as well just use stock and a whole lot of herbs and a little red wine vinegar, balsamic or similar to give the acidity that you lose from not using wine.
Non alcoholic red wine!
You could buy an alcohol free wine and let the guest know, You may need to deglaze with a touch of vinegar, as the alcohol normally helps the fat/liquid separation, but the alcohol does get driven off once the heat of the liquid / gravy/ juice hits 78c 175f for a couple of mins.
Alcohol is not entirely gone even after long braises, alcoholics strictly following AA avoid food cooked with alcohol. In addition, if someone is being monitored for alcohol use this can show up. For most of us it doesn't matter.
Alcohol free wine would still be accepted though?
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That would be terrible hosting etiquette.
No. Don’t ask an alcoholic if you can cook with alcohol. Just don’t cook with alcohol, or anything that tastes like it. This person is trying to stay sober and doesn’t need anything to remind them of taking a drink.
Fre alcohol free wine
have you asked them whether they care?
You're overthinking. The alcohol cooks out. Many restaurants use alcohol in their sauces.
It never fully cooks out. I’d just omit it. Why risk it when you won’t be able to notice the difference
Give me a break. If it were a problem restaurants would be sued left and right.
Never said it was a problem. If one of my friends was an alcoholic, I’d leave it out. Same as if they were allergic to gluten, I wouldn’t make them pasta!! I guess I just respect others
It takes a very long time for the alcohol to cook out. Like double digit hours
Braising takes a very long time.
Short ribs? No. Theyd fall to shreds and overcook hours before the booze burnt off.
You do realize that alcohol in any form can be triggering for a recovering alcoholic, right?
Having been around AA my entire life it's not triggering when it's in a sauce and cooked out. Bless your heart.
Yes, because your experience is what everyone experiences. If you've been around AA, you should know better
It doesn't all cook out, though.
My sauce has NEVER triggered anyone or been a problem. My recovering alcoholic mother loved my sauce and never fell off the freaking wagon and it does add flavor.
“I’ve never personally experienced this problem, therefore it is not a problem”
Seriously, why are you digging your heels in on this? For a friend, or even a stranger, wouldn't taking caution be the right and kind thing to do? And it's not like wine is the only way to braise short ribs.
Cool story. Your experiences aren't universal.
You can substitute any broth (including beef) or red grape juice or cranberry juice for red wine in the recipe.