Italian-Style Pot Au Feu
This is not a classic pot au feu, in that we're limiting the meat to one cut, but the purpose here is to learn how to control heat in order to convert the collagen to gelatin. The result makes for the most tender and unctious of one-pot meals. Much has been written about all things low and slow, but the key is to maintain a temperature just below boiling, which makes for a magically textured result.
Cooking Light Mad Delicious