Slow-Cooked Perfection in a Rich Red Wine Gravy! Hey there, Jason Griffith here! When it comes to truly soulful, melt-in-your ...

Benoît Guichard is the king of braising. At his Paris restaurant, Jamin, he loves to cook all-manner of slow-cooked meats — beef, lamb, duck and veal. When you prepare this dish at home, you ...

Chef Michael Mina braises beef shanks in red wine until the meat is fork-tender and the sauce is rich and silky-smooth.

It’s important to use beef shoulder or shank. These lean yet gelatinous cuts retain their moistness after cooking — a quality essential to the dish.

3 lbs. boneless beef rump roast cut into 1-inch pieces coarse salt and ground pepper 1 clove garlic smashed 1 tablespoon tomato paste 2 tablespoons flour 3 cups dry red wine 2 cups low-sodium ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy.

What I found was that, up to the two-hour mark, the cubes became increasingly tough: Beef braised for two hours was tougher and more rubbery than beef simmered for an hour and a half.