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Braising or Stewing
Braising is a slow-cooking method that's great for tenderizing tougher cuts of meat. To braise, just brown meat on all sides using a minimum of vegetable oil or vegetable oil spray. Then season, add a small amount of liquid (¼ to ½ cup), cover tightly and simmer. You may also dredge the meat in seasoned flour instead of browning it. For stewing, follow the same directions, but add water to cover.
During cooking the fat cooks out of the meat, so it's a good idea to cook the meat a day ahead, then refrigerate it. When the chilled fat has hardened overnight, you can remove it easily before reheating. Also, the flavors of many braised and stewed dishes are improved after refrigerating overnight. Braising is also an excellent way to cook vegetables.
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