How to boost your flavours with 4 simple steps. Braising; in a nutshell, it’s cooking large cuts of meat in a small amount of liquid ready for a slow cook. It’s usually used on cuts of meat that are tougher so a slow cook breaks down the connective tissue and the gelatin makes it fall-off-the-bone tender. Cuts like oxtail, lamb shanks, beef chuck and chicken legs, are great for braising. It helps add that next level flavour and will make you a legend in the kitchen. And the best thing is, it doesn’t take a lot of skill (perfect for...