Like my lessons for cooking poultry, last week and this week were all about how to prepare with dry and wet techniques. This week, we learned about braising meat and the best cuts to do so with.

This week’s class was a little different because of the time it takes to braise meat. May had us cook first and learn later. Braising takes hours. If we had done it the other way, dinner would have been served at 3 a.m.!

We got prepping ASAP and within the hour had recipes like Braised Short Ribs and Beef Bourguignon simmering away in the over and on the stovetop. I got to cook a veal dish which you’ll read about at the end of my story.