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What's good to braise besides shortribs?

I'm kind of a meat cooking novice but I've gotten great results with beef shortribs braised in port, etc.
I'm not really a huge lamb fan, and I'd like like to get my meat at a normal supermarket, not a pricey specialty butcher.
What cuts of beef or pork are good braised? Any favorite recipes?

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  1. I posted somethng similar a few days ago b/c I had a probelm with a pork tendeloin which I overcooked, and too tender for brasing anyhow. I was told by other posters that pork shoulder is good and my mom told me that a plain pork roast is good, as is a beef pot raost. Chicken is good brasied in chicken stock and white wine. There are some good and free braising recipes on the williams sonoma website. I got a le crueset dutch oven for christmas and I've been on a braising frenzy!

    1. Is turkey out of the question? Dark turkey braises beautifully...here's a recipe from my "to try" pile for Braised Dark Meat Turkey Over Egg Noodles which sounds heavenly, maybe you can try it before I do!

      http://www.leitesculinaria.com/recipe...

      1. I love brisket. I make it using this recipe for short ribs, but it works just as well for brisket. Only changes are that I double the ingredients for the sauce, and cook it longer than the recipe calls for. Plus I use crushed pineapple rather than chunks. For a 4 or 5 lb. brisket, I cook it for 3 - 3 1/2 hours, covered. Yum.

        http://www.epicurious.com/recipes/foo...

        Or if you like a more savory brisket, there are a million recipes out there, many on Chowhound, just do a search.

        The other thing that I make on a consistent basis in my LC is Alton Brown's 40 Cloves and a Chicken. He says use a wide fry pan or skillet, but I use my LC all the time and it's great.

        http://www.foodnetwork.com/food/recip...

        1. In October 2006, Molly Stevens, All About Braising was the cookbook of the month. Here is the mother thread.

          http://www.chowhound.com/topics/330177

          Some of my favorite things to braise: cabbage, cauliflower, broccoli rabe with arugula, chicken thighs, pork butt, potatoes, veal meatballs and a big slab of bacon.

          1. Oxtails!

            Don't fear them... they're delicious. (oh, they're beef)

            Try this one: http://www.epicurious.com/recipes/foo...