Get Tender, Succulent Meat Every Time With This Technique

Anything that will benefit from long, slow cooking can benefit from braising.

This Cooking Technique Gives You Tender, Succulent Meat Every Time This method is perfect for cuts of meat with lots of tough, connective tissue that breaks down and becomes tender with long, slow cooking. These cuts tend to be cheaper than beef tenderloin or lamb chops, for example, but they're also deeply flavorful. READ MORE More Tips to Try Yes,You Can Poach Eggs in Your Microwave See More How to Make Your Own (Short-Cut) Ricotta Cheese See More You've Never Had Tofu This Good See More What Is English Clotted Cream and How Do You Use It? See More The Spruce Eats on YouTube Heather Tests the Most Popular Summer Food Hacks Watch Now More From The Spruce "Impossibly" Delicious Swedish Meatballs Braised Butterflied Pork Chops Honey Butter Roasted Chicken Drumsticks Did somebody forward you this email? Sign Up for Cooking School by The Spruce Eats Newsletter! Have feedback? Send us an email at contact@thespruceeats.com, subject line: Newsletter Feedback. Follow us:   You are receiving this newsletter because you subscribed to Cooking School by The Spruce Eats newsletter. Unsubscribe © 2021 Dotdash.com — All rights reserved. Privacy Policy. A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY, 10005

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