I've always found it challenging to reduce braising liquid. Sure, instructions tell me to reserve the meat while I reduce the liquid... but if I do that the meat quickly becomes dried out. Some instructions recommend you reserve the meat with a little liquid.. but that little liquid doesn't really prevent the meat from drying out, and then when you add it back to your reduced braising liquor, it thins it out again a bit, which means you have to reduce more (longer) to get a similar result. My conclusion was, early, that the best is to let the braise come down to room temp or even fridge temp (overnight) and then reserve the meat and reduce the liquid. But sometimes you cook for the same day... So I've started doing this thing which ... well you all probably are going to think I'm crazy, but it's kinda something I never truly thought about, but just started doing... whenever I walk by the braise, I lift the lid, which has a large amount of condensed water underneath, and I wipe it out with a towel and place it back. Now using this technique I can reduce the braising liquid during the cooking of the stew... and I get a LOT of water out. Anyone has a better tip to share?