How Do I Braise Beef?
Braised beef is excellent, tender and can add a little different texture to a meal that might surprise your family. Instead of cooking in a crock pot or on the grill, this is an excellent alternative.
Braising beef is a thrifty way to cook as typically more tough cuts of meat are used. The meat is browned and then simmered in a liquid until tender.
How to Braise Beef: (from wikihow)
- Select a roast. Pot roast, chuck roast or any lean, inexpensive cut may be used.
- 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.
- Add seasonings and aromatics such as garlic or onion.
- Add a small amount of liquid, an inch or so deep. Water, broth, beer or wine are all good choices as braising liquids.
- 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.
- Check the roast occasionally with an instant meat thermometer to test the internal temperature, and replenish the liquid if necessary.
- The remaining liquid may be served au jus or may be used to make a nice gravy.