How Do You Choose Meat For Braising?
Braising meat involves searing the surface and then simmering the meat on low heat in a covered pot. Braising is best performed with a pressure cooker, crock pot or Dutch oven; however, there are special enameled braising pots available which allow you to braise in the oven or on the stove top. The key to perfect braised meat is choosing the right cut. Keep in mind that braising works to soften tough cuts of meat. Therefore, as you explore the meat section of your local grocery, keep in mind that larger, tougher pieces of meat are the best choice. While these cuts of meat will generally have more connective tissue running through the meat, during the braising process, the tissue will break down and increase the flavor of the finished product. Select large, tough cuts of beef such as roasts, ribs, brisket or shanks. Because lean, tender cuts are generally the most desired and most expensive, you will not only be ensuring a delicious braised meat, you’ll also be saving a bundle. Choose a
