Slow cooked lamb shoulder changed my mind about braising

I used to think braising was just for tough cuts you didn't know what else to do with. Then I tried a lamb shoulder at The Red Cat in Denver last month. It came out fork tender with this rich, peppery sauce that soaked into the meat. Now I actually plan my braises around the cut instead of just throwing stuff in a pot. Anyone else had a dish that flipped your view on a technique you thought you had figured out?

2 comments

2 Comments

lilyo301mo ago

That fork tender thing is real but you gotta let it rest in the braising liquid overnight. The next day when you reheat it the flavors meld way better than same day.

skyler_kim151mo ago

Oh wow I gotta push back a little on the overnight thing! Actually letting braised meat sit in the liquid while it's still warm can make it a bit mushy because the fibers keep breaking down. The better move is to chill it fast in the fridge uncovered once it's cool enough, then reheat gently the next day. That way the fat solidifies on top and you can skim it off, plus the meat stays tender without falling apart completely. It's a small tweak but makes a big difference in texture!