What are your best tips for braising beef slowly?

[GotGarlic]

^^^ What she said [emoji16] ^^^

The extra time it takes to get that delicious browned exterior is well worth it for the tremendous increase in flavor you get. That's why we do it

 

[taxlady]

If you use a pot with high sides to braise the meat, there won't be as much fat spattered out of the pot.

 

[taxlady]

This past winter, I made borscht for the first time. The recipe said to put pat the meat dry and put it in the liquid. The borscht was okay, but it really was missing something. I'm going to say that it was because the meat wasn't browned. Next time it will be.