Braising technique; it's the cooking method of choice for some tough cuts.(includes information on braising technique)

From: Restaurants & Institutions | Date: February 15, 1996| Author: Frei, Brent T. | Copyright information

Restaurant chefs know that braising is often the best technique for salvaging tough cuts of meat and turning them into exquisitely crafted entrees. Braising also is the technique of choice for some exotic cuts of meat such as veal. Braising, which relies on dry-heat to caramelize the juices in the meat, is best done in a pan that can do double duty on top of the stove and in the oven.

Braising is an excellent way to make lemonade from what otherwise might be a lemon. Said another way...

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