For those unfamiliar with the technique, braising is one of those kitchen arts that merely sound complicated. It simply means simmering meat in a small amount of liquid in a sealed pot for a few hours. The meat’s own fat acts as a tenderizing agent and can turn the most economical cut of meat — like chuck, shank, or brisket — into a hearty, stewy autumn meal.

With these four recipes made in three easy steps, braising boils down to this: It makes dinner easier.

Recipes

Beef Pot Roast

Lamb Shanks

Rustic Pork Ragu

Beef Short Ribs with Mushrooms