Perfect cuts for braising include sirloin tip (round steak), brisket, shoulder roast, or any lean but tough cuts af beef. You can also braise chicken and vegetables.

Cuts not recommended are those with lots of fat, both chicken and beef. Make sure you remove the skin from chicken.

Braising is a method of browning food in hot fat then simmering it, covered, in a small amount of liquid. Don’t rush the browning – it’s essential to the flavor of your dish.

Make sure your oil and pan are hot before adding the meat to brown, you’re searing in the juices so it’s important that you remember to heat things up a bit. Also make sure that the lid fits tightly.

Braised dishes tend to taste even better the next day …. And you should have a minimum of liquid, less liquid more concentration of flavor.