This time of year it’s all about the long and slow cooking. When it comes to cuts of meat that require a little extra coaxing, both stewing and braising can make tougher cuts — like shanks, brisket, chunk, and round — tender enough to slice with your fork. We always knew they had a soft side.
Vegetables, never to be left out of the party, benefit from braising and stewing as well. As with meat, vegetables, including everything from bitter winter greens to green beans, grow tender and enriched with flavor from a braise or stew.
If both braising and stewing require a good deal of time over a low heat, what makes them different?
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