When the aspens start turning and the evenings cool off in the Carson Valley, we reach for the braising cuts. Chuck roasts, short ribs, pork shoulder, and shanks all have connective tissue that breaks down into something tender and rich after a few hours in the pot.

Cuts Worth Buying This Season

Beef chuck is affordable and makes a great Sunday stew. Beef short ribs are a splurge but worth it for a dinner party. Pork shoulder pulls apart after braising and works for tacos or sandwiches. Lamb shanks, when we have them in, are perfect with rosemary and red wine.

Fall is also a good time to stock your freezer—braising cuts freeze well and taste even better when a busy weeknight calls for comfort food. Ask us what is on sale and we will point you toward the right piece for your Dutch oven.