The deglazing of the cast iron pan is how my dad taught me to clean the iron skillet. Then you can just rinse with water, put back on burner to dry out and oil pan back down to season. Cast iron pans are great.
I love this! I am a huge fan of braising meat, especially cheaper cuts that tend to have a lot of connective tissue (collagen) that needs time and moisture to break down. They are delicious to me and IMO make the most luscious drippings. Love that sauce, I'll definitely try that.
