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Step 1
Keep in mind that braising works to soften tough cuts of meat. Therefore, as you explore the meat section of your local grocery, keep in mind that larger, tougher pieces of meat are the best choice. While these cuts of meat will generally have more connective tissue running through the meat, during the braising process, the tissue will break down and increase the flavor of the finished product.
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Step 2
Select large, tough cuts of beef such as roasts, ribs, brisket or shanks. Because lean, tender cuts are generally the most desired and most expensive, you will not only be ensuring a delicious braised meat, you'll also be saving a bundle.
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Step 3
Choose a whole chicken for braising, cooking with the skin, bone and fat for the best flavor. You can even leave the liver and other organ meats inside of the chicken while braising. If you prefer not to braise an entire chicken, legs and thighs tend to be better choices; however, they too should include skin, connective tissue, bones and fat.
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Step 4
Braise just about any kind of fish you like; however, choose large, firm types of fish, such as shark or swordfish, for the best results, as tender fillets such as trout, cod or salmon will simply fall apart while cooking. If you want to braise tender cuts of fish, make sure that you adjust braising time accordingly.
