In Defense of the Slow Braise

A braise asks for almost nothing but time and rewards you out of all proportion. Sear the meat hard, add just enough liquid to come halfway up, and let low heat do the rest.

Temperature is the whole game. A bare simmer melts tough tissue into silk without turning the meat to string.

Finish by reducing the liquid to a glossy sauce, and never skip the rest. A braise made a day ahead is always better.