How to Braise Beef

Braising beef is a basic cooking skill which requires little effort. It is a thrifty way to cook as tough cuts of meat are used. The meat is browned and then simmered in a liquid until tender.

Steps

1. Select a roast. Pot roast, chuck roast or any lean, inexpensive cut may be used.
2. Brown the roast on all sides in a small amount of oil in a Dutch Oven over medium-high heat on the stove top until well browned.
3. Add seasonings and aromatics such as garlic or onion.
4. Add a small amount of liquid, an inch or so deep. Water, broth, beer or wine are all good choices as braising liquids.
5. Cover and simmer over low heat or in a 250 degrees F. oven until the internal temperature of the roast is 150 degrees; this should be about one to three hours, depending on the size of the roast.
6. Check the roast occasionally with an instant meat thermometer to test the internal temperature, and replenish the liquid if necessary.
7. The remaining liquid may be served au jus or may be used to make a nice gravy.

Tips

• Rump roast, pot roast and round steak are some familiar cuts of beef that may be braised.
• Beef stew may be cooked by braising. Large pieces, 2" cubes, yield good results.
• Pork chops may be braised in a covered skillet. Thin chops tend to curl; one inch chops are better for braising.
• For some meats, fruit juice might be suitable for use in the liquid.

Warnings

• Be sure the lid and handles of the Dutch Oven, including the handle on the lid, are oven safe.
• Use good quality, clean, dry pot holders or mittens when handling the Dutch Oven.

Things You'll Need

• A Dutch Oven or covered skillet
• An instant meat thermometer
• Pot holders or mittens

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