Zhigo-Style Braised Leg of Beef

Clean the leg of beef thoroughly, rinse, and pat completely dry. Tie it firmly with kitchen twine along the grain to maintain a compact shape during cooking.

Using the tip of a sharp knife, make several deep holes about the width of a fingertip across the meat. Insert a whole garlic clove into each opening.

Gently melt the butter. Using a large kitchen syringe, inject the melted butter into multiple spots throughout the meat to ensure moisture and tenderness.

Season the meat generously with black pepper. Heat the oil in a heavy-bottomed pot over medium heat and brown the meat evenly on all sides until well colored.

Add the chopped herbs and salt. Gradually add the water in three stages, keeping the liquid level no higher than about one fingertip at the bottom of the pot so the meat gently fries and braises at the same time.

Cover the pot, reduce the heat to low, and cook slowly for about 2 hours, turning occasionally, until the meat is very tender and the cooking juices have reduced into a thick, flavorful sauce.

Remove the meat from the pot, discard the twine, and slice thinly across the grain. Arrange on a serving platter.

Spoon the concentrated herb sauce over the sliced meat and serve hot with cooked vegetables or your preferred side dishes.