Cooking Techniques -- How to Braise Beef

  • Leave a Comment
  • Max 5 stars
    60
    My Rating
    (3 Ratings)
Cooking Techniques -- How to Braise Beef. Confused about how and how long to cook braised beef? This article will answer your questions.

1. Slowly brown beef on all sides in a small amount of oil in a heavy pan. Pour off drippings and season as desired.

2. Add a small amount (1/2 - 2 cups) of liquid, such as stock, water or wine.

3. Cover tightly and simmer gently over low heat on range top or in a 325° F oven according to the chart or until fork tender. Reduce or thicken cooking liquid as desired.
BEEF CUT WEIGHT/THICKNESS APPROX. COOKING TIME
Chuck Pot Roast (Arm, Shoulder or Blade), boneless 2-1/2 to 4 lbs. 2 to 3 hours
Chuck Shoulder Steak, boneless 3/4 to 1 inch 1-1/4 to 1-3/4 hours
Brisket, fresh 2-1/2 to 3-1/2 pounds 1-1/4 to 1-3/4 hours
Round Steak, (Eye or Bottom), boneless 3/4 to 1 inch 1-1/4 to 1-3/4 hours
1 to 1-1/2 inchs 1-3/4 to 2-1/2 hours
For Top Round Steak, braising is not recommended.

recommended for you