Does a marinade help in low & slow braising?
November 30, 2014 2:40 PM Subscribe
I often see braising recipes that call for marinating meat for an hour or overnight, and then braising the meat low & slow in the same marinade (plus liquid and maybe an added spice or 2). E.g. lamb shanks, pot roast, short ribs. But does a marinade really accomplish anything that 2 or 3 hours under low heat cannot?