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.