The Best Cooking Method for Every Beef Cut: Part 2

Tougher cuts need time and liquid to shine. Part 2 of our series covers braising, stewing, and slow cooking, with a quick-reference list for every Verde cut.

In Part 1, we covered the tender, well-marbled cuts that shine over dry, direct heat — your steaks and quick-cooking roasts. But not every cut wants a hot grill. The tougher, more connective-tissue-heavy cuts of beef need a different approach: moist heat, where time and liquid do the work that high heat can't.

Moist-heat methods at a glance

Braising — sear, then cook covered in a small amount of liquid at low heat (oven or stovetop). Collagen melts into gelatin, meat becomes fork-tender.
Stewing — like braising, but the meat is cut into chunks and fully submerged. Best for small cubes of tougher cuts.
Slow cooking — low and slow in a Crock-Pot or Dutch oven over several hours.
Pressure cooking — same low-and-slow result, just in a fraction of the time.

The cuts and their methods

Chuck Roast. The shoulder. Tons of flavor, lots of connective tissue. Braise it for pot roast or shred it for tacos. 3-4 hours at 300°F covered, or 8 hours on low in a slow cooker.

Stew Meat. Pre-cubed chuck or round, ready for the pot. Brown the cubes, then simmer in broth with vegetables for 2-3 hours.

Slices & Stews. Verde's pre-sliced beef for quick weeknight stews and stir-fries. Stir-fry over high heat, or simmer in sauce for 30-45 minutes.

Short Ribs. The fattiest, most flavorful braising cut. Sear hard, then braise in red wine and stock for 3+ hours. Unbelievably tender.

Brisket. The patient cook's reward. Low-and-slow oven braise (12+ hours at 250°F) or smoke it for true Texas-style brisket.

Ground Beef. The most flexible cut. Brown for tacos, meatballs, chili, or bolognese. Verde's 80/20 grass-fed ground beef brings rich flavor without dryness.