Re-Simmer Under-Braised Meat

Chris's perfect-score Turkish pappardelle nearly came undone when the lamb neck emerged from the pressure cooker under-done and chewy. The fix is simple and reliable: a tough, sinewy braising cut like neck, shoulder or shin is almost always under-cooked, not over-cooked. Pull the meat, cut it into bite-size cubes, and return the pieces to the simmering braising liquid until they yield with no resistance. Smaller cubes tenderise far faster than a whole piece, so this rescues a braise in minutes rather than another hour. Trust the texture, never the timer — the meat is done only when it pulls apart easily.