The best equipment to use would be a crock pot, pressure cooker or Dutch oven. Whether you choose to use the oven or the top of the stove, you will be pleased with the results.
When it comes to braising meats, you want to stick with the tougher, less tender cuts that come from animals more exercised muscles. These cuts tend to have more connective tissue that breaks down making the meat tender and flavorful. A lean cut from the loin area is a waste to braise. The meat is already tender and has little fat or connective tissue. Click on Read more for TONS more info on Braising!!
