Nice choice — beef chuck is ideal

Beef chuck has plenty of collagen that melts into gelatin during a long braise, giving a rich mouthfeel. Aim for low, steady heat and an initial good sear.

Braising technique check — match steps to purposes

Match each braising step (left) with its main purpose (right). This checks your practical understanding of why we follow each step.

Match the step to the primary purposeSear the beef on high heat before braisingDeglaze the pan with wine or stock after searingBraise covered at low, steady temperature (gentle simmer or ~160–180°C oven)Let the finished beef rest before slicing

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Learning: Stews