Braising.

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Been doing it for awhile but reading up on it and watching videos made by respected people.
With money and the price of food the way it is I can't think of another subject more fitting.
Let the kings and queens have their prime cuts.
Us common folks will eat the rest.

One item I've been on the lookout for is good beef shanks.
Not the ones that are all bone and no meat but good ones.
These and other less expensive cuts of meat with lots of connective tissue are prime for braising.
Beef cheek and shoulder roast also.
A whole beef neck if you could get one.
Naturally a pork butt, but there is a section of that cut that dries out fast.
Chicken thighs and legs.
And so on.

Braising liquid can be water but best to use wine beer or broth and stock.
Unsalted if you can get it.
The usual mirepoix is recommended, (onion carrots and celery).
Browning the meat first is a must.
Not grey but browned with plenty of salt and black pepper then rolled in flour if you must.
Temperatures are all over the place but I prefer a really low heat in the oven at around 200F or so.
Time allows the collagen to break down and make a gelatin.
I've read this starts at around 165F.

More later.