Most people just braise the beef and serve it wet. That’s a mistake. In this video, I show you the "Double Sauce" technique. We reduce the braising liquid into a gold-standard base. We finish with a Dark Chocolate & Liquid Smoke BBQ glaze for that "sticky," fall-off-the-bone texture.
It’s better than Michelin, better than BBQ, and easier than you think.
For the full recipe, please click here.
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