• Braising works great with tender beef cuts such as a chuck roast and steak tips. Chicken thighs and legs are also great for braising.
• Before adding to liquid, dredge the meat with a light coating of flour and brown on all sides on the stovetop.
• For your braising liquid, use a combination of stock and wine. It also doesn’t hurt having a glass or two while cooking!
• Watch while you braise. Check in on the pot once in a while and add a little water if you think the braising liquid is getting to low or too thick.