Stews & Braises

One heavy pot, cheap cuts and a slow, fragrant simmer.

Chuck, short ribs, oxtail, beef shin, pork shoulder and chicken thighs turn tender here. Expect deep browning in a Dutch oven, a splash of wine or stock to lift the fond, then hours at a lazy 300 F. The counter runs from pot roast and goulash to chili, Caribbean curry goat, braised short ribs, carne guisada and rich pork ramen broth for cold nights.

26 recipes at this counter