The best cuts of beef for stewing or braising have

plenty of robust beefy flavor and lots of connective
tissue to break down into rich gelatin. Here are a
few of my favorites:

• Chuck comes from the shoulder of the steer

and is  intensely   beefy,  with    a   good    deal    of  fat.    The

best    chuck   cuts    for braising    are the 7-bone  and the

chuck   roll.   I   prefer  the latter, which   is  a   boneless

cut  that    makes   for     easier  slicing.    Look    for     well-

marbled  pieces  with    a   nice    cylindrical     shape   for

even    cooking.

• Brisket comes from the steer’s chest. A whole

brisket  contains    two     parts:  the     flat    (also   called

“thin    cut”    or  “lean”)     and     the     point   (also   called

“deck”   or  “moist”).   The     flat    is  more    commonly

available   in  supermarkets,   but if  you can find    the

point,   it’s    worth   buying  for     its     larger  amount  of

connective   tissue,     fat,    and     flavor.     Brisket     is  not

quite    as  rich    as  chuck   and     has     a   distinctive

metallic,   grassy  aroma.

• Flap meat, also known as sirloin tip, is

generally    sold    as  an  inexpensive     steak,  but     it’s

great    stewed,     which   makes   it  one     of  the     most

versatile    steaks  around.     A   whole   flap    steak   is  a

rectangular block   of  meat    about   1½  inches  thick,

weighing    about   2   to  3   pounds, with    a   very    strong