You know that we love braising, here at The Kitchn. It's one of our favorite ways to cook meat because it's easy, hands-off, and foolproof. It also works well on cheaper cuts of meat. We've noticed that we tend to braise more pork and lamb than beef, but we miss the great beef braises from our childhood. So we turned to the official Beef Checkoff Culinary Center and their chef, Dave Zino. We asked him to tell us a little more about braising beef, and also about the best cuts for braising.
Here's Dave's first tip on braising for us: he clears up the difference between braising and stewing. More