Braising Cook it Right
The secret to making tough cuts fork tender!
A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts.
Steaks: Chuck Steak, chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak, brisket and round tip steak
Step by Step:
- In a large skillet or Dutch oven slowly brown the meat on all sides. Use a small amount of oil.
- Pour off and discard drippings and season as desired.
- Add a small amount of liquid (½ cup) such as wine or broth, juice or beer.
- Cover the pan with a tight fitting lid to contain steam.
- Simmer on the stovetop or in the oven (300°F) until fork tender.
|Beef Cut||Thickness/Weight||Total Cooking Time|
|Shoulder Roast||1 to 1½ in.||1¾ to 2¼ hours|
|Bottom Round/Eye Round||1 to 1½ in.||2 to 3 hours|
|Arm Roast (boneless)||2 x 2 x 4 in.||1½ to 2½ hours|
|Blade Roast||2½ to 3½ lbs.||2½ to 3½ hours|
|Chuck Roast (boneless)||3½ to 5 lbs.||3½ to 4½ hours|
|Brisket, fresh||1 to 1½ in.||2 to 3 hours|
|Round Steak||2 x 2 x 4 in.||1½ to 2½ hours|
|Short Ribs||2½ to 3½ lbs.||2½ to 3½ hours|
|Blade Steak (7-bone)||3½ to 5 lbs.||3½ to 4½ hours|
|Short Ribs||3½ to 5 lbs.||3½ to 4½ hours|
|Rump Roast||1 to 1½ in.||2 to 3 hours|
|Back Ribs||2 x 2 x 4 in.||1½ to 2½ hours|
- Browning meat is optional, but it adds more flavor.
- Braising is more often for large pieces of meat while stewing is used for smaller pieces of meat.
- While simmering, check the pot to ensure that liquid has not completely evaporated. If so, add more liquid.
- It is okay to use water, although liquid other than water will add more flavor to your broth.
- Vegetables should be added during the last half of simmering. Root vegetables (potatoes and carrots) need more cooking time than vegetables such as zucchini, onion and celery.
For braising recipes, search the Recipe Book.