1. Follow basic braising techniques up to Step 4.
2. Add 1.5 cups mirepoix to Dutch oven stirring occasionally, until caramelized.
3. Add a teaspoon of tomato paste, stir into mirepoix and cook for a couple minutes.
4. Add cup of red wine. Scrape the pan to release the fond. Reduce liquid by half to three-quarters, or until the liquid is thick.
5. Once the braising liquid is thick, return meat to pan. Rub the meat in the liquid, then flip it over, rub the other side in the liquid and let sit.
6. Add simmering stock or broth to the braising pan. Add enough liquid to cover meat half-way or you can cover the meat completely, depending on how much liquid you want in the final dish.
7. Cook for several hours over low heat, until the meat is fork tender.

1. Follow basic braising techniques up to Step 4.
2. Melt a tablespoon of butter to the Dutch oven and cook a sliced onion on high until browned.
3. Deglaze with a cup each of port and red wine. Reduce by one-fourth.
4. To the reduced liquid, add 1 bay leaf and a couple sprigs of fresh thyme.
5. Return the meat to the pan. Add 2 cups of simmering demi-glace.
6. Cook for several hours over low heat, until the meat is fork tender.

1. Follow basic braising techniques up to Step 4.
2. Add 1 cup mirepoix, 3 whole garlic cloves and ¼ cup of sliced leeks. Sweat the vegetables, but do not caramelize.
3. Add 1 large sprig each of thyme and rosemary.
4. Add half-bottle of red wine. (We used Brunello.)
5. Return the meat to the pan. Add quart of simmering veal stock. Do not reduce.
6. Cook for several hours over low heat, until the meat is fork tender.

1. Follow basic braising techniques up to Step 4.
2. Add 1.5 cups mirepoix and 2 minced cloves garlic. Brown slightly.
3. Deglaze with 1.5 cups of red wine.
4. Add 1 large sprig each of thyme and rosemary.
5. Add 2 large cubed Roma tomatoes and cook until the liquid thickens a bit.
6. Return the meat to the pan.
7. Cook for several hours over low heat, until the meat is fork tender.

1. Follow basic braising techniques up to Step 4.
2. Sweat a ½ cup onion and 3 tablespoons each of garlic, jalapeno, and ginger.
3. Return meat to pan. Add 8 oz. coconut milk & 24 oz. chicken stock.
4. Cook for several hours over low heat, until the meat is fork tender.

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