Braised meat should be a staple in everyone’s home cooking repertoire.
An easy, repeatable method that offers room for infinite customization.
Take any slow-cooking cut. Sear it on the outside, cover it with a braising liquid, and slow cook.
You can experiment with different braising liquids (water, broth, wine, dashi, etc) plus different additions to the braising liquid (tomatoes, chiles, etc), different cuts of meat, different aromatics and vegetables.
For this one I did beef shanks with beef broth, chojang, and ssamjang. 2 replies
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