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.|