Cooking with DW: Brandy Pan Sauce

As winter creeps closer, all but the hardiest among us have returned their grills to the back corner of the garage. And with the change of season comes the challenge of keeping things interesting when cooking meat inside the kitchen. Enter Wisconsin’s miracle product: Brandy.

Did you know you can make an excellent pan sauce with it? It’s true. It levels up beef, pork, and even chicken. And it’s super easy to do. Follow along, gentle reader, and we will show you how.

First, you start by cooking your meat. Timing will vary by protein type and weight. We’ll leave it to you to sort out the particulars. But, basically, you’ll brown it on the stovetop and then finish it in the oven.

While it’s cooking, chop up a shallot. The finer, the better. Then, take a sip of the Brandy Old Fashioned you made before you started cooking and wait.

When the timer dings, it’s your cue to spring into action.

Move your pan from the oven to the stovetop. Set the meat aside to rest. Now, over medium heat, sauté the shallot in the pan with the cooking juices for about 2 minutes, until it softens.

Remember, as you work, the handle of that pan stays freakin’ hot. Stay focused, or you’ll sear one of the hands you use to type your weekly email newsletter.

Okay, next, you’re going to add a quarter cup of Drink Wisconsinbly Brandy to deglaze the pan. Cook for 2 or 3 minutes, scrape the browned bits from the bottom of the pan, and let the brandy reduce by about half. Hit it with some salt and pepper to taste. Maybe some red pepper flakes if you’re feeling bold.

Next, you’re going to add 3/4th of a cup of vegetable stock. Let it continue to cook until the liquid reduces by about half again.

Now, turn off the heat and gradually add 2 tablespoons of cold butter, cut into smaller cubes. Let it melt and emulsify until your sauce reaches the desired consistency.

Once it does, all that’s left to do is plate your meat, slather it in your delicious pan, and then shove it into that hole in your face.

This is just one of the pan sauces you can make using brandy. There are many other versions on the internet that complement both savory and sweet dishes. If you take one thing away from this article, it’s that brandy is nearly as good for cooking as it is for drinking.

Er, wait. Two things. The second being that Drink Wisconsinly Brandy is the superior choice for discerning chefs, those with sophisticated palates, and cool people from Wisconsin in general. Bon appétit.