The dish can combine meat and vegetables, meaning all I need to add is just-baked bread and a salad or some fresh fruit, and dinner is complete. This method is ideal for inexpensive cuts of meat, which usually are the most flavorful ones. Beef cuts that are great for braising include chuck, brisket, round and rump. Veal and lamb shanks and whole chickens work well, too. These include celeriac, fennel, cabbage, leeks, turnips and beets.
Proper braising requires the right pan.
Choose a pan with a heavy base, one that's shallow and wide enough to permit the quick browning, and that has a tight-fitting lid. A large, ovenproof Dutch oven works well for me because after the browning process, I can either use it in the oven or on the stovetop. Both stovetop and oven cooking require the meats and any aromatic vegetables to be browned or seared in hot fat. Meat is usually best when seasoned after browning, or it may simply receive its seasonings from the cooking liquid while braising. Liquids used for braising include broth, water, juice, beer, wine, cider, chopped tomatoes, or a combination of these.