How to Braise Tough Cuts of Meat

Notes

Braising is ideal for cuts like chuck roast, brisket, or short ribs. It combines dry and moist heat to break down tough fibers.

Steps

1. 1 Season the meat generously with salt and pepper.
2. 2 Heat oil in a heavy pot and sear the meat on all sides until browned.
3. 3 Remove the meat and sauté aromatics like onions, carrots, and garlic in the same pot.
4. 4 Deglaze the pot with a liquid such as stock, wine, or beer, scraping up any browned bits.
5. 5 Return the meat to the pot, ensuring it is partially submerged in the liquid.
6. 6 Cover the pot and cook in a preheated oven at 325°F (163°C) for 2-3 hours, or until tender.
7. 7 Check occasionally and add more liquid if necessary.
8. 8 Once done, remove the meat and let it rest before serving, and skim fat from the sauce if desired.