Equipment Needed

• heavy pot with lid
• tongs
• kitchen shears
• meat thermometer

Ingredients

• tough meat cut
• oil
• aromatics (onion, garlic)
• liquid (broth, wine, water)
• vegetables (optional)

Step-by-Step Instructions

1. Pat meat dry and season with salt and pepper
2. Sear meat on all sides in hot oil until deeply browned
3. Remove meat and set aside
4. Sauté aromatics (onion, garlic) until fragrant
5. Deglaze pan with liquid, scraping up browned bits
6. Return meat to pot
7. Add enough liquid to come halfway up the meat
8. Bring to simmer, then cover and transfer to 300°F (150°C) oven
9. Cook 2-4 hours depending on meat size (until fork-tender)
10. Remove meat and keep warm
11. Skim fat from liquid, reduce if desired for sauce
12. Serve meat with sauce and vegetables

Professional Tips

• Use tough, flavorful cuts - chuck, brisket, shank, shoulder
• The long, slow cooking breaks down collagen into gelatin
• Lower temperature (300°F) prevents meat from drying out
• Brown meat first for deep flavor
• Use flavorful liquid - broth, wine, or combination

What to Make

• pot roast
• beef stew
• short ribs
• pork shoulder
• chicken cacciatore