Sauté onions/peppers before braising to reduce harshness and build a flavor base
Cook vegetables briefly before braising to soften their sharpness and develop more flavor.
Instead of adding vegetables raw to a braise, sauté some of them first. The video notes this releases the onion’s astringency and develops flavor in peppers before the long covered cook.
The short version
- Sauté first for a better braise base.
- Helps reduce onion harshness/astringency.
What goes wrong
Adding all vegetables raw and expecting the same depth of flavor
Sauté aromatics/vegetables briefly before adding liquid and covering.
Why it works
Early sautéing mellows pungent compounds and starts browning, which deepens the braise’s overall flavor.
Put it to use
Learn next
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Roast beets before blending to make a smoother puree
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Add garlic near the end so it doesn’t burn
Sauté onions first, then add garlic later in the cooking so it doesn’t scorch.