The Underrated Cut Of Beef That's Perfect For Braising

An underrated cut of beef ideal for braising is the beef neck. Unlike quick and hot cooking methods like frying or grilling, braising makes it tender and juicy, not tough or chewy.

When you cook cheaper cuts of beef, like the beef neck, low and slow in a Dutch oven or slow cooker, the cut develops a deep, rich flavor and has

its chewiness eliminated.

Braising requires the

beef neck to be partially covered with liquid. It will dissolve the cut’s collagen, breaking down the fibers and making the cut tender.

Be sure to maintain a moderately low cooking temperature.

Boiling broth, stock, or water may dissolve the collagen but will also shrink the meat fibers, resulting in tough meat.