Ingredients :

• Beef Chuck — This is the cut to choose, no other. Chuck is a muscle that works hard — meaning it’s full of collagen that melts during slow cooking, giving it that fibrous yet melting texture. You can also use beef cheek or short ribs if your butcher has them.
• Barbecue sauce — It represents 70% of the final taste, so get a decent one — not the cheapest on the shelf. A slightly smoky sauce works very well here. Sweet Baby Ray’s is a solid choice, or an artisanal one if you have it on hand.
• Honey — It does two things: provides mild sweetness and promotes caramelization at the end of cooking. Basic liquid honey is enough. Brown sugar also works if that’s all you have.
• Apple cider vinegar — The ingredient often forgotten but which changes everything. It cuts through the sweetness of the BBQ sauce and honey, bringing a light acidity that wakes up the dish. Without it, it’s too heavy, too one-dimensional.