Dimitri wrote:
> I am upstairs and the odor from the Crockpot full of short ribs braising
> in red wine & broth is delightful as it wafts throughout the house.
> There is a marked sweetness which I believe comes from the sautéed onion
> celery & carrot.
>
>
> I really find the old standard of using a Mirepoix as a base under the
> meat when braising adds a great depth of flavor. The only downside is
> the need to compensate for the sweetness when making a gravy or sauce
>
> Do you still use it?
>
>


More often onion, celery, and garlic rather than carrot. You're right
about the sweetness but if you don't put the carrot in you don't have to
compensate for it.

gloria p