Tag Archives: pot roast

8 of the best slow cooker recipes for beef, chicken, and pork we’ve found

July 18, 2018Uncategorizedbeef broth, beef chuck, beef chuck roast, beef recipe, beef stew, best slow cooker, chicken recipe, chuck roast, cooker pot roast, crockpot, pot roast, slow cooker, slow cooker beef, slow cooker beef recipes, slow cooker beef stew, slow cooker pot, slow cooker recipes, tender beefDennis Keohane

When you’ve got many mouths to feed, what cooking method do you turn to?

If you’re looking to impart big, bold flavors with minimal effort, then a slow cooker should be your go-to cooking device. Cooking meat low and slow breaks down muscle fibers and ensures a fork-tender, melt-in-your-mouth meal.

Often, slow cooking is as simple as throwing all the ingredients in the crockpot and letting it go—an ideal situation when you’ve got to prepare everything else for a crowd. Set up your slow cooker in the morning, and enjoy dinner later— a long cook time and no fuss!

These recipes use cuts of meat ideal for the slow cooker: Think pork butt, beef chuck roast, beef shanks, and more. With so many different flavor profiles and cuts of meat, you’ll never get bored of some of the best slow cooker recipes we’ve found, and neither will your guests.

1. Chef Yankel’s Smoky Coffee-Rubbed Pulled Pork

Want to serve fork-tender, juicy pulled pork rife with a sweet, spicy flavor? You’ll have to give this smoky coffee-rubbed pulled pork a try. When cooked low and slow in a slow cooker, this pork butt falls apart into melt-in-your-mouth goodness.

The trick is dry rubbing the pork butt the night before with coffee grounds, chipotle powder, smoked paprika, ground ginger, mustard powder, coriander, brown sugar, and salt. Refrigerating the butt overnight lets the flavors set in, while the low and slow cooking method further brings them out.

The best part? Use one ButcherBox pork butt, and this meal will serve six people.

2. Slow Cooker Chuck Roast

A busy family’s best friend, this slow cooker chuck roast recipe delivers a hearty, stick-to-your-ribs meal with minimal effort.

You can throw the chuck roast in the slow cooker in the morning while you’re preparing breakfast and have dinner ready to go by nightfall. This roast requires only a few spices for big flavor, including basil, oregano, thyme, rosemary, and garlic.

Don’t skip the searing step—that’s where you really lock in flavor. Feel free to beef (pun intended) this roast recipe up with veggies like sweet potatoes and carrots for a complete meal.

3. Slow Cooker Beef Steak Tips

What are steak tips? Rife with robust, meaty flavor, these one-inch hunks of steak come from cuts of beef like the flank steak, tenderloin tip, and sirloin tip.

They’re lean, and delicious cooked as kebabs or in slow-cooked stews, like this slow cooker beef steak tip recipe. Creamy thanks to a combination of cooking sherry, broth, spices, and tapioca starch, these steak tips come together easily in a slow cooker. In fact, the only step is throwing everything into the slow cooker and, well, cooking. Mushrooms round out the meaty flavor of these steak tips. This is literally one of the easiest slow cooker recipes for beef we’ve found.

4. Asian Slow Cooker Pot Roast

Mix up your typical pot roast recipe with Asian flavors like soy sauce, garlic, and five spice. This slow cooker Asian pot roast is made with a sizeable chuck roast, promising to feed many mouths.

Potatoes and carrots further beef up the meal. It’s also packed with protein thanks to all that chuck roast, so you and your guests are bound to be satiated. Cooking it for 8 to 9 hours on low ensures a sweet-savory flavor that makes it difficult to put the fork down.

5. Slow Cooker Creamy Southwest Chicken

Need a meal that tastes rich and decadent but is actually healthy?

This slow cooker creamy southwest chicken recipe is the meal to try. Bold flavors abound with spices like chili powder, paprika, cumin, coriander, garlic, cayenne, and fresh lime juice. Coconut cream (or full-fat coconut milk, whatever you have on hand) makes this dish super creamy and indulgent. Feel free to serve this flavor-packed meal on a bed of veggie noodles, potatoes, or rice.

6. Slow Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata

Here’s a meal that will truly impress your guests. Beef shanks make for a more affordable option than veal shanks in this osso buco with lemon-parsley gremolata recipe. (If you don’t have a beef shank, this great slow cooker beef recipe a beef chuck roast, beef stew meat, and even short ribs can serve as a substitute for this cut.)

Braised low and slow in the slow cooker, this fork-tender beef meal is richly flavored with vegetables, white wine, balsamic vinegar, oregano, thyme, bay leaves, and cloves. It’s then topped with a lemon-parsley gremolata, which finishes the meal on an irresistibly bright and zesty note.

7. Fennel and Tomato Italian Pork Shoulder

Pork butt gets rubbed with Italian seasoning, red pepper flakes, salt, and pepper, seared to pack in flavor and build crust, then cooked low and slow in a slow cooker. Add in balsamic vinegar-sautéed fennel and onions, whole peeled tomatoes, and carrots and you’re in for an unbelievable flavor explosion with this fennel and tomato Italian pork shoulder.

8. Crockpot Cajun Pork Butt with Jambalaya Rice

Low and slow, once again, is the preferred cooking method for pork butt in this crockpot Cajun pork butt with jambalaya rice recipe. Cajun spice, paprika and veggies like colorful bell peppers pack in flavor to the jambalaya rice, while a similar seasoning blend flavors the meat.

The pork juices are the ultimate flavor booster, especially when used to plump up the rice.

For more of our favorite recipes from ButcherBox Head Chef Yankel Polak, check out our recipe page and YouTube channel.

For grilling season — the best beef cuts from the chuck

April 11, 2018Uncategorizedbeef cuts, ButcherBox recipes, Chef Yankel, chuck, chuck roast, connective tissue, cooking methods, denver, different cuts, filet mignon, flank steak, flat iron, flat iron steak, ground beef, loin, porterhouse steaks, pot roast, primal cuts, ribeye, ribeye steak, short ribs, shoulder blade, sirloin tip, skirt steak, slow cooking, steak recipes, stew meat, strip steak, t bone, t-bone steak, tender cut, tenderloin steak, tough cuts, tri tipDennis Keohane

Winter is slowly receding here in the Northeast, and it seems as if we’ve — finally — come to the end of a period of strange, colder-than-usual weather across the country. The Masters Tournament has come and gone. The selection of foods at farmers markets is more robust. Scarves, beanies, and mittens will soon be packed away.

And, most importantly, grills will reappear. They will be cleaned, repaired, and lit once more as we undertake that yearly rite of spring — cooking outside.

In our opinion, there is nothing that compares to the experience of throwing a scrumptious hunk of grass-fed beef over some hot charcoals or onto a red-hot grill.

But which beef cuts are best for cooking out? One section of the cow that has long been overlooked is the chuck, especially compared to the filet mignons, ribeyes, strip steaks, t-bone steaks, and tri-tips that come from the middle areas that make up the rib, loin, tenderloin, and sirloin primal cuts.

As our ButcherBox Head Chef Yankel Polak says, “The chuck is a goldmine of great cuts.”

Some of the best cuts of beef to cook outdoors come from the chuck; also, some of our favorite steaks and roasts, in general, are chuck beef cuts.

You already know chuck beef

The “chuck” primal section produces the vast amount of meat that is used from a cow. Most of the meat from this area — the front section from the shoulder blade and down to the leg muscles — lacks fat and has a ton of connective tissue. Therefore, it can result in tough cuts of meat if cooked incorrectly.

Most parts of the chuck close to the ribs are used for various roasts.

Beef chuck roast, for example, is ideal for braising and slow cooking. Other common roast beef cuts from the chuck include pot roast and bone-in chuck roast, also known as the 7 bone chuck roast. These roast sections are fantastic when quickly seared and then put in a slow cooker for a few hours, especially with some complementary seasonings and spices.

These cuts are large and used for braising mainly because it is easy to cut sizeable hunks of beef out of the chuck section, but also because the connective tissue caused by the overuse of the muscles don’t make them as tender and marbled as sirloin steaks and tenderloin steaks.

However, many of the standard — sometimes vaguely labeled — steaks you can get at the supermarket are likely to be steaks cut from the chuck. Like flank steaks or skirt steaks, chuck is also often used as stew meat, kabobs, and sandwich steaks, and as an alternative to more expensive cuts like sirloin tips, tip roast, and ribeye.

You likely cook chuck meat on your grill quite often without realizing it: Chuck meat is one of the primary sources that butchers use to make ground beef. So if you are cooking cheeseburgers for the family this weekend, there is a good chance you’ve got some ground chuck in the burger mix.

New beef cuts from the chuck primal

Because chuck beef has primarily been used for braising roast cuts, cheaper cuts of steak, and ground beef in the past, some steak lovers believe that you can’t find quality steaks in this front section of the cow.

However, over the past few decades, the beef industry has innovated and uncovered tasty, tender steaks in the chuck section that were previously unknown, difficult to access, or more prevalently used in unique ways in other cultures.

For instance, as part of the Beef Checkoff Program, meat science researchers at the University of Florida and the University of Nebraska identified new and potentially more affordable tender cuts of meat. The project led to the discovery of little-used or unknown cuts, like the Denver steak.

The Denver steak — which does not officially have anything to do with the Mile High City — comes from the chuck flap, an area of the chuck under blade that is full of tough, connective tissue. This steak is delicious as long as it is cooked correctly and, as we’ve said again and again with these types of cuts, must be cut against the grain once cooked.

The beef industry research project also led to the discovery of the flat iron steak, which is a challenging cut to find from the top section of the chuck shoulder. Flat iron steak is a perfect grilling steak; it is tender and tasty when cooked on an open fire. However, it can easily become tough if overcooked. Similar to many other cuts with lots of connective tissue — like the Denver steak — it should also be sliced against the grain.

The Denver steak and flat iron steak aren’t the only great grilling cuts that come from the chuck. Additionally, the chuck eye steak comes from an area of the chuck that is part of the longissimus dorsi muscle, the same place where the ribeye steak is derived. There is some confusion about whether or not a chuck eye is also a Delmonico steak, but that is a subject for another day.

The most delicious of all the chuck cuts might be a surprise

Although it sounds like it should come entirely from the ribs primal, the best short ribs come from the chuck. The first few ribs of a cow — usually the second through fifth ribs — are where the serratus ventralis muscle is thickest. This area is in the chuck primal section. The meat in this section is often tough, which is why short ribs are best cooked over a long period of time with a good marinade or rub.

Culturally, short ribs have been prominent in East Asian and Middle Eastern cooking traditions. However, they have emerged more recently as a delectable treat in the U.S. and can be cooked in a number of ways.

Chef Yankel describes short ribs as “the kings of the braising cuts.” We love slow cooking them bone-in with a sweet marinade.

“Short ribs are packed with healthy fats and collagen,” Chef Yankel added. “Nothing compares for texture and flavor.”

Many of the chuck cuts mentioned above are featured in our monthly grass-fed beef ButcherBox — if you are a member, you’ve likely experienced some of these steaks and roasts. If you want some more on our favorite cooking methods and recipes for the different cuts of chuck mentioned, check out our recipe page or YouTube channel.

If you aren’t a member and would like to become a ButcherBox member with delicious, thoughtfully-raised grass-fed beef delivered to your door each month, click here.

London Broil: A dish that is most often grilled and has nothing to do with England

March 29, 2018Uncategorizedbalsamic vinegar, beef cuts, best cuts, chuck, cooking method, cooking times, delmonico steak, england, filet mignon, flank steak, flat iron, ground meat, high heat, london broil recipe, medium-rare, north american, philadelphia, pot roast, rib eye, sirloin steak, skirt steak, soy sauce, specific cut, standing rib roast, steak sandwich, the marinade, top blade steakDennis Keohane

Beef dish names can be so odd.

London broil is just another example of the beef industry’s propensity for attaching names to cuts of meat that are confusing, don’t quite fit, or, sometimes, are quite unappetizing.

The Delmonico steak, for instance, was supposedly “invented” at Delmonico’s in New York; but the exact cut of beef that was used is often debated. Steak lovers aren’t sure whether a Delmonico is boneless ribeye steak, a bone-in top loin steak, or a boneless top loin strip steak. The Denver steak was “discovered” in the last decade, and its name comes more from the work of a marketing team than to any direct connection to the Mile-High City. And don’t get me started on the contrast between the tender and tasty flat iron steak and the old, hunk of metal used for straightening clothes from which its name is derived.

But London broil might be in a class of its own when it comes to its unique (and misleading) name. The cut — or cooking method to be more precise — has no connection to the capital of England, and, these days, it is rarely broiled.

A North-American treat

The most mind-blowing part about London broil is that it is completely unheard of in, of all places, London. The name may be a bit of the same trickery used with the Denver steak.

As far as most people can gather, London broil was first cooked in Philadelphia. The history behind the name is lost to time, but the best theory for its relation to the city of London is that the name was meant to add status — and an association to a British sensibility and European economic prestige.

London broil can be both a cut of beef and a way to prepare and cook a steak.

In the late twentieth century, it would be commonplace to go to the grocery store butcher and get a “London broil,” which would be one of the more inexpensive cuts. Likely, the steak consumers of that era were getting a flank steak — which didn’t have the same popularity as it does these days as a favorite for fajitas, steak sandwiches, and other such dishes. The proper, regal sounding name may have been meant to appeal to consumers who might have perceived the affordable steak as a way to rise above their means.

The steak was likely brought home and cooked directly under the broiler in the oven until a crispy crust formed. Maybe some salt and pepper was a part of the cooking process. It was then sliced and served.

Many remember the dish as tough or flavorless. Those unfortunate food memories are likely due to the cooking practice of broiling on high heat as well as the lack of a critical step that is used to make London broil today: The marinade.

Many reflect fondly — and still enjoy to this day — a good London broil, we’ll share some best practices below to ensure you can delight in this delicious steak as well.

You just won’t ever find the steak in the city of London because it simply does not exist there; it is purely the product of the United States.

What exactly is London broil?

According to most accounts, those who remember getting London broil from the supermarket butcher recall it being a flank steak, or, sometimes, a thick piece of flank steak. (While it would make sense for skirt steak to be used as London broil due to its similarity to flank steak, there don’t seem to be many instances of that occurring.)

ButcherBox grass-fed “London broil” comes from one of the best cuts from the round primal of a cow; it is a great steak found in the rear leg section that doesn’t produce many good cuts of beef. According to ButcherBox Head Chef Yankel Polak, the 6-ounce cut that can be found in a monthly ButcherBox is “the most flavor of all the round steaks.”

You may also discover that various beef cuts such as the top round, the bottom round, sirloin steak tip, chuck shoulder, or chuck steak is also labeled as “London broil.”

The main reason for this is that London broil is most often a cooking method that involves marinating a less tender cut, pan-broiling or grilling the steak and then slicing it — across the grain — into thin slices.

What many people love about London broil is its flavor. And while previous generations may have skipped a key step, it is the marinating of the beef that explains its popularity.

Whether a flank steak or round steak, when marinated right, it is a great dish. There is no best way to marinate a London broil, but combinations of soy sauce, garlic, olive oil, balsamic vinegar, mushroom sauce, red wine, rosemary, and other spices work best for the marinade.

The marinade can also be poured over the steak after cooking for added flavor. Chef Yankel thinks London broil is best served with a thick steak sauce or and easy-to-make au jus.

Don’t forget to CUT AGAINST THE GRAIN. If you don’t follow this essential step, you can quickly turn what would have been a tender steak into a tough cut — because you didn’t break the steak’s connective tissue — that is not easy to eat.

How to cook a London broil

As the name implies, a London broil is supposed to be oven-broiled in a shallow pan. Broiling has long been the traditional method of preparation.

However, these days, London broil is more likely to be grilled on an open flame over high heat than thrown into the oven. The reason? It may be that people feel they have more control over the doneness of their steaks when cooking on a grill.

The current popularity of grilling over an open flame rather than under a broiler may have to do with remembrances of eating a dried out, flavorless steak in the past. When cooked right, you can get a melt-in-your-mouth London broil cooked in the oven. It requires a diligent eye on cooking time and a great marinade.

If cooking on a grill, Chef Yankel suggests preheating until the surface of the grill is extremely hot. Right before putting the steak that has already gone through the marinating process on the open flame, he suggests quickly rubbing an olive oil-soaked cloth over it.

For a medium-rare London broil, Chef Yankel says to cook the room temperature steak on the hottest part of the grill for 3 minutes per side, rotating the steak on the grates 90 degrees each minute and a half. This process will give the steak a nice sear. (You can also get a great sear by using Chef Yankel’s pan-frying method as well.)

Then put the steak on the cooler section of the grill and let it cook for four more minutes on each side. Use a meat thermometer to make sure that the thickest part of the steak reaches 120° F. Another key step is to make sure the steak rests for between six to ten minutes so that it cooks evenly and the flavorful juices are distributed throughout.

Again, make sure to cut against the grain when slicing. And enjoy!

If you are a ButcherBox member, Chef Yankel will be sharing one of his favorite London broil recipes in future boxes and on the member recipe page. If you aren’t already getting healthy grass-fed beef and other delicious thoughtfully-sourced meats delivered to your door each month, sign up here.

Ribeye roast – For special occasions, Sunday dinner, or anytime

March 26, 2018Uncategorizedbalsamic, beef broth, beef ribeye roast, beef roasts, black pepper, bone-in rib-eye roast, boneless ribeye roast, Chef Yankel, christmas dinner, christmas roast, Easter dinner, Easter roast, fresh rosemary, fresh thyme, generous marbling, holiday roast, meat thermometer, minced garlic, olive oil, pot roast, prime rib, prime rib roast, rib roast, ribeye recipe, ribeye roast, ribeye steak, roast beef, roast recipe, roasting pan, rosemary, sea salt, slow cooker, standing, sunday dinnerDennis Keohane

Don’t miss a special Ribeye Roast recipe from ButcherBox Head Chef Yankel Polak at the bottom of this post.

Here at ButcherBox, we believe the best way to bring friends together is over a delicious cut of grass-fed, grass-finished beef.

Our favorite cut to share with others is the ribeye roast. Perfectly-cooked, the ribeye roast goes well with an array of side dishes, red wine, and good friends.

What exactly is a ribeye roast?

Ribeye roasts — and ribeye steaks — come from the rib section of the cow, as the name implies. Specifically, ribeye roasts come from between the sixth and twelfth rib. It is a well-marbled section of muscle that is comprised of the longissimus dorsi, complexus, and spinalis muscles of a cattle. Ribeyes come in a number of different cuts and go by a few different names.

Most ribeye roasts are large, boneless cuts that have generous marbling and are best cooked over a few hours time. Traditionally the cut was used only on special occasions; a beef ribeye roast would be coated with salt and ground black pepper, spend an entire day in a roasting pan, and then be sliced up and presented as Sunday dinner or the centerpiece of a holiday meal.

Some roasts come with the bones included, and in this form is called standing rib roast and sometimes prime rib. It can also, confusingly, be called prime rib without the bone, and to add a level of complexity can be referred to as a roast beef mainly because it is beef roasted in an oven. (Check out our piece on often confused cuts for some clarification on the difference between prime rib roast and ribeye steak.)

The ribeye can be cut into steaks and cooked on a grill — with or without the bone — and has enough fatty, flavorful marbling that it needs little more than a pinch of sea salt and black pepper to make it a tender, mouthwatering treat.

A section of the ribeye can also be further cut down into a hard to find cut of steak known as the ribeye cap. The cut comes from the most tender part of this large muscle known as the spinalis dorsi that is highly-sought-out by discerning steak aficionados. The cut also goes by other names across the globe, including “Scottish fillet” in its boneless steak roast form.

Enough about the details of the ribeye, let’s get to the important stuff: How to prepare a delicious ribeye roast.

How to cook a ribeye roast

You can order ribeye steaks from a butcher, or cut up a ribeye into steaks if you don’t want to put effort into roasting the cut. However, putting a little time and effort into the roast will pay off in the form of smooth, rich, well-marbled beef that you can easily slice up and serve to a number of dinner guests.

According to our Head Chef Yankel Polak, our ButcherBox boneless ribeye roast is a “breathtakingly marbled and tender hunk of meat.”

It can be prepared in numerous ways. For example, you can cook a ribeye roast in a slow cooker with some spices like fresh rosemary, minced garlic, and some vegetables. However, ribeye roast can be a bit too expensive to cook in this manner. “Pot roast,” beef usually tenderized by a day spent in a slow cooker is best with tough, less inherently flavorful cuts like chuck roast and shoulder steaks.

Below is ButcherBox Chef Yankel’s “Super Easy Ribeye Roast With Roasted Mushrooms and Eggplant.” This recipe serves eight, takes 20 minutes to prepare, and after two and half hours of cooking time, you’ll have a tender roast. It is quite simple and the perfect way to show off your cooking skills and delicious ButcherBox grass-fed beef.

The key is Chef Yankel’s use of a reverse-searing method, which allows you to sear the ribeye roast and let sit until it needs its final 15 minutes of cooking.

According to Chef Yankel, this will give you a medium-rare roast with a delicious brown crust. Also, he says, “This recipe won’t keep you stuck in the kitchen all night if you have guests.”

Super Easy Ribeye Roast With Roasted Mushrooms and Eggplant

Ingredients:

Beef Rub:

1 ButcherBox Ribeye Roast
3 Tbsp kosher salt
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp paprika
2 Tbsp olive oil

Roasted Mushrooms and Eggplant

2 lbs mushrooms, assorted variety, cut into similar size pieces
4 Japanese eggplants, halved lengthwise
6 garlic cloves, minced
2 shallots, minced
3 Tbsp fresh thyme, chopped
3 Tbsp fresh parsley, chopped
4 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar (or red wine vinegar)
salt and pepper to taste

Directions:

Mix all ribeye rub ingredients and rub all over ribeye roast. Refrigerate on lowest shelf uncovered overnight. Remove from fridge 1 hr before roasting.
Preheat oven to 250°F. Roast ribeye in a roasting pan until meat thermometer inserted into thickest part reads 115°F. Remove from oven and let rest for at least 20 min. The ribeye can sit out up to 2 hrs or be refrigerated until Step 7. If refrigerating, make sure to bring the ribeye back to room temperature before reheating.
Preheat oven to 425°F.
Mix all ingredients for the roasted vegetables except for the vinegar, then spread the vegetables evenly on sheet pans in a single layer.
Roast vegetables in oven until lightly browned. Eggplant should be tender and mushrooms should shrink to half their original size.
Remove vegetables from oven, sprinkle with vinegar and set aside.
Place roast back in the oven and cook for an additional 15 min, until internal temperature is 125°F and the top is browned and crisp.
Let ribeye roast rest for at least 20 min before carving. Happy Eating!

You can also check out Chef Yankel going through the steps of cooking a “Pan Seared Ribeye with Potatoes and Mushrooms”:

How to braise beef and why it’s one of the best cooking methods

March 20, 2018Uncategorizedapple, aromatic vegetables, bay leaf, bay leaves, beef broth, beef chuck, beef recipe, beef stock, best cuts, black pepper, braise meat, braised beef, braising beef, braising liquid, brown, browned bits, butcherbox recipe, chef, Chef Yankel, chicken stock, chuck pot roast, chuck roast, cook, cooking method, cooking time, dutch oven, flavorful liquid, fork tender, fresh herbs, great flavor, high heat, low heat, medium-high heat, olive oil, pot roast, pot roasting, red wine, rosemary, rump roast, short ribs, slow cooker, tender cuts, tomato paste, tough cutDennis Keohane

Whenever I come across braised short ribs on a restaurant menu, I have a hard time passing up the delectable dish. Just thinking about it, I can taste the melt-in-your-mouth, flavorful meat. In all my short rib adventures, I’ve never stopped to wonder how chefs create such divine creations.

The secret, I discovered comes down to braising.

A cooking method mixing high dry heat, low moist heat, and time

Braising is a two-step cooking method that uses both high-heat for a short period and low-heat for a longer period of time. First, it involves browning meat in olive oil, butter, ghee, or some other fat — on high heat — usually by sauteing in a pan. Second, the meat is cooked in a covered dish, in the juices left from the browning and often also with an added liquid such as stock, water, etc.

The second, slow-cooking step is done in a tightly covered pot, like a dutch oven, or, often, in a slow-cooker. This process is also sometimes referred to as “pot roasting.”

Slow-cooking — and, well, the use of a slow-cooker or Crock Pot — helps to add flavor and tenderizes tougher cuts of beef and other meats.

According to The Kitchen Encyclopedia, published in 1911, “Braising is a method much used in France, and is a cross between boiling and baking.” The word itself derives from the French word brasier, which is a form of braise, meaning “live coals.” A brasier or brazier, in French and English, is also another name for a receptacle to burn coal or charcoal. Dutch ovens can also be called brasiers. The origin of the term braising seems to come from a French word for a method using both dry heat and moist heat.

Why braise?

Braising can be done with any meat but is most often done with tough cuts of meat, because tender cuts usually don’t need additional tenderizing or flavor.

Cuts that traditionally have less flavor — say a chuck roast, shoulder steak, chuck pot roast, pork butt, or beef chuck arm — are the best cuts to use and may need richer braising liquids. The best way to add great flavor is with beef broth or chicken stock, as well as spices like rosemary, bay leaves, and other fresh herbs. Moreover, braising done in the style of a pot roast can include aromatic vegetables — carrots, onions, and more — for additional flavor.

How to braise meat

The first step of braising takes about ten minutes, but achieving truly fall-apart-tender meat takes many hours of cooking time. Our in-house ButcherBox Chef Yankel Polak recommends seasoning the meat with salt and black pepper, then searing your meat until you get a nice brown crust. When cooking pork, he likes to use apple cider as a braising liquid that can also help scraping the browned bits of meat left from searing. Chef Yankel also recommends adding tomato paste to your braising liquid for texture and taste. For added flavor and simplicity, he also advises using the same pot to sear and cook, covering the dish after the flavorful liquid and browned meat have simmered.

A long, slow cook is crucial for breaking down the proteins and tenderizing the meat. You’ll need to cook for at least an hour and a half to two hours (depending on the size of your cut of meat) in the oven set to 300 degrees. Cooking on low heat allows the meat to cook slowly as the braising liquid evaporates. It is this process that makes dishes like pulled pork, carnitas, and roasts fork-tender.

Whether cooking pork in the slow cooker or keeping a watchful eye on a roast spending a day in a Dutch oven, meat braising in its juices and spiced-up flavor can turn a simple cut of beef or pork into a truly amazing dish.

You can find some of Chef Yankel’s favorite recipes to braise beef, chicken, or pork here, or watch the video below for more braising techniques.

If you want more from Chef Yankel, check out his recommendations for the best red wine to pair with braised beef and other dishes.

Our monthly ButcherBox comes often comes with cuts like pork butt and grass-fed beef roasts that are perfect for braising. You can also get these cuts in a custom ButcherBox. If you’re not a member already, you can sign up here.