I like to braise meat that’s been frozen for too long. Braising is cooking an item in a liquid that only covers about one third to one half of the item.
The pot that you cook in has a lid on top, and is cooked in the oven in low heat until the meat is tender. The liquid can be wine, beef stock or water or a combination of all three. I add chopped onions, garlic, carrots and celery as well as herbs (thyme & rosemary) and salt & pepper.
I usually cook it in the oven at 275 degrees for 2 1/2 hours. I’ll braise the meat on Sunday, let it sit in the pot in the refrigerator Sunday night and reheat it Monday through Friday for dinner. Cheap cuts of meat are the best as they have the most flavor.