For starters, you'll want to know the best cuts of meat for making pot roast, including the cut of beef that Ree likes best. Then, have some patience when it comes to cooking. "You can't rush a ...
As the meat cooks the trotters will enrich your braise more than you would ever imagine. They are full of gelatine which will melt down and add body and soul to your casserole.
Brisket is a flavourful cut ... beef. Containing a lot of connective tissue, brisket is perfect for slow roasting (allowing the collagen to gelatinise), resulting in a succulent tender roast.