In article >,
"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?

Always.
--
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