Description Once cooked correctly, all the connective tissue becomes meltingly tender. Long slow cooking methods, such as braising are best for this cut. A beautiful rich, deep flavour, with the consistency of pulled pork. How to cook: Braising involves browning meat, then cooking it in a small amount of liquid in a tightly covered pan, either on the hob or in the oven. The long, slow cooking time helps develop flavour and turn tougher meat cuts fork-tender. Pre-heat the oven to 95°C. Brown beef, without crowding, on all sides, in a casserole dish that is suitable for use on the hob, and set aside. Sweat some onions, garlic and aromatics, and then add back the meat to the casserole dish. Add stock and/or water (and/or wine!) halfway up the meat you’re braising and bring to a boil, then immediately lower to a simmer. Cover and keep it at a very low simmer on hob. Alternatively, you can place it in the oven, starting the braise at 95°C and then raising the temperature to 120°C after two hours for another 1-2hrs.
