With a simple Google search you’ll find braising is a two-part cooking method utilizing wet and dry heat. Commonly started by browning at a high temperature, then moving over to simmer in a covered pot with butter, oil, broth, etc. Comparable to stewing, but with less liquid and usually used for larger cuts of meat. The best types of beef cuts to use are those with high amounts of collagen and connective tissue. This cooking methods essentially melts the collagen and connective tissue making your meal melt in your mouth. Yes, it’s that good!
The best cuts of beef to braise:
- Beef Short Ribs
- Chuck Roast