What it is:
To braise is to cook a less tender cut of meat in a small amount of liquid for a long time until very tender. The best cuts for braising have a higher amount of fat and connective tissue than leaner roasting cuts. These melt down during cooking to make the meat tender and succulent. Here are the best cuts.
How to do it:
Beef
From the front shoulder and leg: top- or bottom-blade pot roast, cross rib pot roast, shoulder pot roast and brisket pot roast. From the hip: inside or outside round roast.
Chicken
Dark meat is especially good for braising as it remains moister than white meat when cooked a long time. Keep the skin on or remove as desired.
Pork and lamb
Pork shoulder butt roast, centre-cut pork loin rib end roast and lamb shoulder roast.
