Meat cuts (tougher cuts) that are ideal for braising include pork shoulder, beef chuck, short ribs, lamb shanks and of course brisket. These cuts are marbled with fat and connective tissue, which will convert to gelatin after long and slow cooking. Many cooks in years past called it “gentle cooking”. The cuts mentioned are also […]
The post Braising Meats for Tenderness and Flavor in a Dutch Oven appeared first on Preparing for shtf.
- Advertisement -