Move over braises
in the winter, but there’s a new technique in town: slow roasting. Well, it’s not really new, but it’s about time it gets some of the love. It's even easier and yields the same melt-in-your-mouth result. The difference is that it doesn’t hang out in a ton of liquid like a braise. Instead, you cook it in your oven at an even lower temperature , for a longer period of time. “Set it and forget it,” as our food directorsays.
The fattier the cut of meat, the better. You’re breaking down the collagen, which is really tough at the beginning. As the steam from the heat in your oven makes it dissolve, it creates that sumptuous, shred-y texture. You should be choosing cuts like
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