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Braising is used for the tougher/cheaper cuts of beef. This includes the shank, chuck, round, and brisket. When braised, these cuts will be extremely tender and flavorful--however, if they are cooked using another method, they will remain tough, relatively dry, and less flavorful.

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13y ago
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16y ago

The very best is rump, but I've seen butchers use topside and round. Of course rib and eye fillet would both be pricey, but OK.

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13y ago

Chuck. Cut into cubes and trimmed of fat. Brisket is also a good choice. Both versions are cooked low and slow. Ground beef is not as traditional.

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12y ago

Personally, I love a medium rare porterhouse

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12y ago

Chateau Briand, fIlet mignon.😊

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13y ago

Tenderloin aka Filet Mignon

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12y ago

$20 off $100

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12y ago

FREE appetizer or dessert couponONLY

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Free desert

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Q: What cut of beef is best for braising?
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