Buy Those Cheap Cuts Of Meat - This Cooking Method Makes Them Taste Expensive - Tasting Table

"Beginner cooks often fall into the trap of buying a cheap piece of meat. When you aren't well-versed in the different cuts, it can be hard to understand why chuck roast is on sale for $8 a pound while those Wagyu ribeyes and USDA prime steaks are going for much more. Visually, they seem like they could be similar - but when that first forkful makes it to your mouth, the tough texture makes the price difference clear."

""Braising is a moist heat method that works beautifully for tough cuts of meat that take a longer time to cook," Gellman told Tasting Table. "The process of first searing the meat then simmering it in liquid over a long period of time on a low temperature helps to break down the collagen and connective tissue into gelatin, resulting in tender and juicy meat.""

Beginner cooks often buy cheaper cuts that look similar to expensive steaks but feel tough because of connective tissue. Many less-pricey cuts contain abundant collagen and connective tissue that require long, moist cooking to become palatable. Braising uses an initial sear followed by slow simmering in liquid at low temperature to convert collagen into gelatin and yield tender, juicy meat. Slow cookers enable convenient long braises by allowing home cooks to start the dish before work and return to fully developed, deeply flavored meat. Proper treatment makes inexpensive cuts into flavorful, economical meals.

Read at Tasting Table