< Braising (AKA pot roasting) is used to cook large cuts of beef, such as a roast or brisket, with a small amount of liquid. This slow cooking method is ideal for tenderizing less tender - and typically less expensive - cuts of beef. Generally, cuts from the chuck (the front section of the animal), the shank and brisket (the lower front sections) and the round (the back section), are the most suitable for braising and stewing.>
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< Braising (AKA pot roasting) is used to cook large cuts of beef, such as a roast or brisket, with a small amount of liquid. This slow cooking method is ideal for tenderizing less tender - and typically less expensive - cuts of beef. Generally, cuts from the chuck (the front section of the animal), the shank and brisket (the lower front sections) and the round (the back section), are the most suitable for braising and stewing.>