take a large piece of braising steak /skirt out of fridge. - Season on both sides and leave aside to come to room temp.
Basic soffrito (onions carrot celery, cook on low still soft)
heat up large pan and use it brown a large braising steak or piece of skirt
mean while turn up heat on soffrito and brown slightly -add garlic and spices (if using)
add browned meat (whole) to soffrito and then deglaze the meat pan with wine, make sure that all the nice brown bit come off (you may need to do this is two batches). - pour the juices onto meat and the add chosen cooking liquid (tinned tomatoes, stock, more wine etc). Make sure meat is covered
Bring to boil and turn to very low simmer - Cook for 4 or more hours until the meat is falling apart.
Take meat out of pan and put on board or large plate. - Then do stuff with the cooking liquid to turn into your chosen dish (so if doing a cottage pie you might want to thicken the sauce slightly, if doing a bolognese you might want to reduce it, you might want to add more spices or kidney beans if doing a chilli). If doing a stew you might want to add and cook potatoes and other veg - Use two forks to pull the meat apart - Then bring together
This method gives you the sweet spot between having the caramelisation of browning the meat and having it really lovely melt in the both tender