This is my first ever posting of a topic so apologies if this question has been asked and answered already elsewhere.
I would like to get advice on which cuts of meat you always braise, and which cuts/roasts that you NEVER do so as they would get tough. A list of Yes and a list of Never for this technique and why.
I recently did a lamb shoulder according to the recipe that Will Owen posted from LA Times (I think) and it was a revelation. It has changed the way I look at roasting - esp. in terms of the length of time (long). I poured over many posts that touched on this topic. I want to learn a lot more about this - the meat was the best we EVER had and I am keen to eat like this more regularly!
I think I understand that shoulder is always good to do braising due to the connective tissue/collagen that break down under long slow cooking and contribute to the buttery softness of the meat. And I also have read that other cuts are lacking in this. Is there a list that shows which cuts have a lot of the connective tissue that would lend themselves well to braising? I have seen references here and there to tri-tip as being good for this but maybe only a few hours. That made me confused as I thought the longer the braise the better the meat. I seem to recall one post mentioning chuck roast also??
I would welcome your experience in terms of type (pork, beef, lamb), cut of meat, size/weight, and how long at low/slow produces the best meat. Right now I am thinking that the longer the better in all cases (of cuts appropriate for the braise).
I would be grateful for any and all advice.
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