Foolproof Braising Techniques From the Pros Slideshow

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"Don't spend too much if you plan to braise," says Theo Weening, global meat buyer for Whole Foods Market. "One of the best things about braising is you can pick tougher (and cheaper) cuts like rump roast or chuck because the dish will cook long enough for the meat to get super tender. (Then again, you can also go top shelf with a strip steak or tenderloin — and the finished product will just fall apart in your mouth.)"

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