Braising

Braising is one of the most wholesome and successful ways of cooking meat. It is also very simple once a few rules are followed. The best cuts of meat for braising are older cuts: neck, shank, brisket and shoulder of lamb or beef. These cuts have more gelatinous fibre and do not become dry like some of the more expensive or younger cuts.

Braising times vary with the cuts and age of the meat. Lamb and veal cook more quickly than mutton and mutton more quickly than beef. It is safe to say that it will be a minimum of one and a half hours and a maximum of 4 hours. After one and a half hours, test with a knife every 30 minutes.