Low and slow braised beef recipes

Slow and steady wins the race.

Du Fermier's daube of beef with root vegetables
When it comes to braised beef, it's best to take things low and slow. You can't go past a beef cheek Bourguignon with pinot noir and mushrooms, or Agostino's bresato al barolo (braised beef shin with Barolo). For a little bit of spice, it's got to be O Tama Carey's Sri Lankan black braised brisket.