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. | ||
