In French recipes, the preferred cut is the
pointe de culotte, the
rump cap. In older recipes, it is invariably
larded. Most recipes start by
marinating the meat in
wine. It is first
browned in fat then
braised in a liquid composed primarily of
stock or
broth and red or white wine with carrots, onions, and herbs. Modern recipes often include
celery. Some recipes add
tomatoes, The braising liquid varies from all-stock, to about 1:3 wine to stock, One American recipe from 1896 uses just water. ==History==