Braise Anything

1. Brown

Blot the meat dry with paper towels and use just enough olive oil (usually about 2 Tbs) to lightly film the bottom of the pot and prevent the meat from sticking. (The meat should sizzle on contact, but the oil must not darken.) Sear on all sides, even the ends.

2. Pour

It can be stock, wine, or dark beer, but the higher the quality, the better the braise. Good brands to look fo in stock are Kitchen Basics, Imagine Natural Organic, and Swanson.

3. Simmer

This is the best part - the part when you take a nap. The simmering should take place in a heavy ovenproof Dutch oven or casserole with a tightly fitting lid. The meat should fit snugly inside to aid heat absorption. (It will shrink away from the sides of the pot while cooking.) You can also braise in a stainless-steel stockpot if you have a rounder (squatter) version than the conventional cylindrical one.