Remove meat from pot and strain liquid into tall narrow container. Once meat has cooled slightly, it can be covered and refrigerated for up to two days. Skim fat that rises to top of braising liquid and strain liquid several times through chinois or other fine mesh strainer, until chinois remains clean. Transfer remaining braising liquid to saucepan and reduce to sauce consistency, about 2 cups. Reheat at 300 degrees until hot through.
Braising transforms a cheap, tough piece of meat into a meltingly tender, rich, succulent dish.
Technically, to braise means to cook something slowly in a little liquid, usually having seared the item in hot fat first and using the cooking liquid as the final sauce. Whatever meat and liquid you choose, the method is the same. It hardly matters which ingredients you use. The pleasure is in the method. If you flour the meat lightly, take a moment to appreciate the smell when it hits hot oil - one of the supreme aromas in all of cooking.