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Larger, tougher cuts with abundant connective tissue like brisket, chuck roasts, and bottom round work best with moist heat methods like braising or stewing. Braising, cooking in a small amount of liquid at a low temperature, helps moisten meat and soften collagen fibers. Stewing is similar, but uses smaller pieces of meat immersed in liquid and then slow-cooked. Smaller, moderately tough steaks like flank, coulotte, and hanger work well grilled, broiled, or quickly seared for as little time as you’re willing for juiciest results. When done, let the meat rest 10 minutes to reabsorb its juices and slice thinly across the grain to further tenderize.