Braising

Braising is the art of turning the cheapest, toughest cuts of meat into the most tender, flavorful dishes on the planet. Sear the meat, add aromatics and liquid (halfway up), cover, and cook low and slow for hours. Collagen in connective tissue converts to gelatin, creating unctuously rich sauces and fork-tender results. Coq au vin, osso buco, short ribs, pot roast — all braises. It's the technique that proves expensive ingredients are optional but time and patience are not.