Seven Bone Roast / lbs

• Braising
• Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor.
• If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock.
• A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan. The dish is then covered and cooked at a very low simmer until the meat becomes so tender that it can be "cut" with just the gentlest of pressure from a fork (versus a knife). Often the cooking liquid is finished to create a sauce or gravy as well.

• Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices, making the addition of liquid unnecessary.

• A successful braise intermingles the flavors of the foods being cooked with those of the cooking liquid. This cooking method dissolves the meat's collagen into gelatin, which can greatly enrich and thicken the liquid. Braising is economical (as it allows the use of tough and inexpensive cuts), and efficient (as it often enables an entire meal to be prepared in a single pot or pan).

• The final result of this cooking method is tender beef that melts in your mouth. 

CHUCK PRIMAL | PRIMAL CUT

• This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

Courtesy of BeefItsWhatsForDinner.com