I braise meat every Monday, this week it was of oxtail in a Chinese spice mix. I am trying to eat more collagen/gelatin since ankle surgery so this was perfect 👍🏻 Braising couldn’t be easier - Preheat oven to 325F - Put Dutch oven on counter - Fill with lots of meat (oxtail, shank, or chuck) - No searing needed (I’ve done numerous taste tests and there is no difference) - Add spices and liquid - Cover and cook at 325F for at least 4hrs, possibly 5/6 if it’s a lot of meat or super thick cuts like a bit Dino shank Voila!

Posted by Lauren L at 2021-12-08 20:51:40 UTC