Every one of these pastured braising roasts is delicious, from the leanest to most marbled, smallest to largest. The cooking times listed below can help you adapt almost any braising recipe to cook with any of these cuts.
Deckel
Why you’ll love it: Leaner than first-cut brisket, economical
Cook Time: ~60min/lb
Liquid: Fully submerged
Serves: 3-5
Whole Brisket
Why you’ll love it: Large roast serves a crowd, or leftovers; contains both lean and marbled sections
Cook Time: ~60min/lb
Liquid: Partially submerged
Serves: 10-16
Chuck Pot Roast
Why you’ll love it: Beefy “chuck steak” flavor, well-marbled, more economical
Cook Time: ~60min/lb
Liquid: Partially or fully submerged
Serves: 6-8
Beef Osso Bucco
Why you’ll love it: Rich flavor, beautiful presentation
Cook Time: ~60min/lb
Liquid: Mostly submerged
Serves: 1-2 per piece
French Brisket
Why you’ll love it: Delicious and tender netted roast, presents beautifully
Cook Time: ~45min/lb
Liquid: Partially submerged
Serves: 4-6
Lamb Shanks
Why you’ll love it: Rich lamb flavor, tender fall-apart meat
Cook Time: ~60min/lb
Liquid: Mostly submerged
Serves: 2-3 per piece
Veal Pastrami Roast
Why you’ll love it: Tender, well-marbled, lighter than beef
Cook Time: ~60+min/lb
Liquid: Mostly submerged
Serves: 3-5
Top of the Rib
Why you’ll love it: More tender than brisket, evenly marbled (somewhere between 1st/2nd cut)
Cook Time: ~60min/lb
Liquid: Partially submerged
Serves: 6-8
Veal Neck Roast
Why you’ll love it: Tender netted roast, lighter flavor than beef
Cook Time: ~45min/lb
Liquid: Partially submerged
Serves: 6-8
Pastrami Roast
Why you’ll love it: Extra-marbled, very tender
Cook Time: ~60min/lb
Liquid: Mostly submerged
Serves: 4-6
Second Cut Brisket
Why you’ll love it: Nicely marbled, small, great flavor
Cook Time: ~60min/lb
Liquid: Partially submerged
Serves: 4-5
First Cut Brisket
Why you’ll love it: Classic cut, lean, even grain
Cook Time: ~60min/lb
Liquid: Partially submerged
Serves: 8-12
