I was just looking at this old Beef Cuts Chart and noticed that they have 3 different notes for meat to
Which seemed odd to me. Whats going on with that chart?
Isn't "To Braise" more a method.
To Braise - being to cook slowly in a liquid that becomes the sauce and reduces while cooking.
(as opposed to Poaching, where you cook in a liquid that is not really part of the dish. - although it could be reduced later to make a sauce).
Then both a Stew and a Pot-Roast (US only) are different types of braised dishes - the distinction being based on whether you cut up the meat before or after cooking.
Although what do we call a Pot Roast in the UK? Do people even make Pot Roasts in the UK often?