Gulf Coast Cooking

January 2, 2013

Braising elevates cheaper cuts of beef

What could be more American than a pot roast, right? In fact, the idea of slow roasting a beef roast until it is tender has a long, hearty and international history. As is so often the case, when the wolf is at the door, economy leads to innovation; some cuts of beef, like a chuck roast or rump roast, are just tough, and cooking them on the grill can render miserable results. The tougher cuts tend to be less expensive, so the cook with few coins in his purse turns to braising in order to feed his family well.

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About Gulf Coast Cooking by Julian Brunt

Julian Brunt

Gulf Coast Cooking, covering the best of Southern cooking.