This is one of my favorite dishes. The slow cooking process helps to tenderize the beef and absorbs all of the delicious BBQ sauce.
Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added. Some of the best cuts of beef for braising—brisket, short ribs, chuck and round.
Bon Appetit!
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