Buying meat for long braises can be difficult. Many smaller stores do not stock these less-popular cuts and many cooks aren't sure what to look for when buying short ribs, pork shoulder, and other meats for braising. As a part of our Braising Week, here are some suggestions for shopping for meat to braise.
Molly Stevens, author of the excellent All About Braising, reminds us that "tenderness and flavor have an inverse relationship. The more tender the cut, the less flavor it offers."
The goods news is that these tougher cuts sometimes go unwanted so if you can find them, they usually cost less than more popular cuts.
The cuts used in a long braise have high amounts of connective tissue called collagen. When cooked over a long period of time at a low temperature, the collagen turns into gelatin and thickens the sauce. "A long, gentle braise is the secret to revealing the true goodness of a tough cut of meat," as Stevens says.
After the jump, two sources for meat worthy of a long braise.
Chuck roasts are also a great cut for braising, either boneless or bone-in. The advantage of the bone-in choice is that the bone imparts extra flavor to the meat.
I just braised a grass fed chuck in red wine using a James Beard recipe -- it included an onion dotted with cloves. Amazine. I got the beef from fairoaks ranch. www.forbeef.com. Amazing...