Stewing/Braising

Stewing and braising involve cutting meat into thin slices or bite-sized chunks and cooking them slowly in liquid over low heat. Meats suitable for stewing and braising are leaner but contain more collagen, which melts when cooked over a long time. 

The process of stewing and braising releases gelatin, a substance that makes meat juicy and tender. We have selected for you below the best meats for stewing and braising, including cuts of lamb and beef as well as our chilled chicken wings.