The “general” goal of braising is to break down connective tissue - so if you braise something you won’t have much connective tissue left. If you have still tough meat after braising it is sign that you didn’t braise long enough.
If you prepare your braising meats good enough you shouldn’t have lots of fat (and most of it will also “melt” into the braising liquid and won’t be “recognizable” as fat). There are many cuts from pork, beef, lamb, chicken or game which aren’t dry but also don’t have much fat left after braising. To pick the “right” one is more a question what kind of dish/flavor profile/country you are looking
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Thank you!
Can you say more about this? Do you mean trimming or the actual braise?
I have threatened to give husband a jewelers loop so he can feel confident he won’t accidentally find some cartilage or fat with his tongue. 
It just seemed like too much trouble for a braise when he’d sooner have a boneless skinless chicken breast 
. I’m the one who eats the oxtail and the goat when we visit his family.
I usually save “those cuts” for when he is away, but I revisit it from time to time. I usually do an oven braised beef Costco “short rib”.
I just bought some pork “short ribs”.
I’d probably choose Thai or South or Central American flavors, but always willing to explore.
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Trimming is quite important for a good braise
And remind your husband that a dish without fat (even chicken breast) won’t have much flavor as fat is an important flavor “transporter” - every dish needs a certain amount of fat to be tasty/good (obviously there is “too much” fat on certain dishes but trimming will help with it (and to a certain degree the choice of which cut to use)
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Thank you! And just to be clear, he has no concerns about nutrition. It’s a texture thing.
Trimming is quite important for a good braise
I remember trimming so much once it was what he calls a “mince”!
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I find this to be more the case when I pressure cook the same cuts vs braise or even sous vide. The cartilage, fat, and even gristle (looking at you, korean short ribs) melt away and/or completely tenderize. Anything left is visible enough to cut away.
My neighborhood Thai place does a dish of massaman curry short ribs, though I think red curry would work as well. Also rendang!
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How about the ECI from Borough Furnace in upstate NY?
Thanks, this is very helpful! I’ll try your chicken with leek, broth, and white wine.
The crust on the meat cooks into the sauce right? Adding flavor?
I’m thinking I’ll use a pressure cooker… heresy 
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Thanks for the helpful comments above!
Shrinkwrap: I follow the gardening threads, nice that you’re trying bunching onions. I started leeks from bottom trimmings and they’re doing great. Have seeds to start as well and am nervous–they take a long time.
I avoid bulb allium due to severe gas (like 48 hours, can’t sleep through the night gas). It’s a FODMAP
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Thanks, yes, it’s about finding flavors that fill in for that missing and ubiquitous onion. That said onion eaters I cook for seem to really miss it!
I make a decent chicken soup with chicken stock (usually chicken parts, leek tops + various vegetable trimmings), chicken, and lots of winter savory from my garden. Lots of celery can be similar. Want to experiment with fennel more; I’ve read that it can cover for allium bulb.
Made a variation of this sweet and sour braised cabbage a few days ago: skipped onion, added bacon fat, cloves and ginger. For me the warm spices and vinegar filled in for the onion. Apple added saucy texture.
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Yes, the crust soaks up tons of flavor. I actually prefer using thighs and legs rather than a whole chicken, more crust!
While blathering, last night I braised a half a chuck roast. I browned it well without flour, just salt and pepper, in olive oil. Added a little beef broth and a glug of Firesteed PN (sacrificed the rest to our glasses), plenty of black pepper, half a bag of frozen boiling onions that had been lurking in the freezer, a couple of thickly chunked carrots, a slice of pancetta cut into lardons, a good bit of thyme, a brutally smushed (mortar and pestle) anchovy, a squeeze of tomato paste, and, with under an hour left to go, a bunch of quartered fairly large cremini. It was delicious with a Bibb salad and a 5:1 olive oil and white wine vinaigrette, shaken with some Roland Dijon and some Diamond Crystal. If you can find Roland Dijon in the big jars, it is a terrific mustard and a good deal. I get mine at Spec’s Liquor Store.
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It looks fine to me. My only uncertainty would be the durability of the enamel. It would be rare to have a maiden voyage with this coating be a home run.
At least it’s black and won’t show cracks and crazing…
A large pork shoulder is in the oven braising in broth, orange juice, peppers, Mexican oregano, dried Mexican spices, and onions. The smells are intoxicating. Tonight is forecast to be our first freeze. Cold weather and hearty braise go together, but the carnitas and Cubanos to be made with the leftovers also have my full attention.
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I made a minimalist version of this, braised at 225⁰ F in the oven for 3 h, until the meat reached 200 on the Thermapen. We liked it.
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This is a recipe I know I’d love; even without photo. Sure as hell looks good, though.
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What are “boiling onions.?” I mean, the name seems self explanatory, but what makes them for boiling instead of frying/grilling etc.? Fact they’re frozen?
It was a frozen bag of already peeled pearl onions. I guess I should have said “pearl.” Peeling pearl onions is an annoying prep task for me. I lose a lot of onion.
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Made a lamb stew/braise for New Year’s Day. Adapted from Julia Child Lamb Stew recipe (used proportions, subbed leek for onion): leek sautéed in bacon fat, lamb shoulder, red wine, homemade chicken stock, carrot, bay leaves, etc. Cooked in pressure cooker. Delicious.
Got a few braising cookbooks which cover stovetop vs pressure cooker vs oven. While I was put off by using the oven (too much energy) I’m going to try braising in the oven for evaporation and additional browning. If anyone has tips, I’d be grateful.
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I always braise in the oven. I can keep the temp more even than on the stovetop. I braise at 250 or 275 F.
Just curious, how does braising in the oven help browning and evaporation over stove top braising? Does it say so in the book? Sounds counterintuitive to me. I mostly braise on the stovetop, because it gives me more control. For example I can aid evaporation by tilting the lid. I can do this in the oven as well, but I’m less likely to do so as it’s more work.
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