Braising

Appropriate cuts:

• Steaks: Chuck Steak, chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak, brisket and round tip steak.
• Roasts: Arm roast, blade roast, shoulder roast, rump roast, short ribs and back ribs.

Step by Step:

1. In a large skillet or Dutch oven slowly brown the meat on all sides. Use a small amount of oil.
2. Pour off and discard drippings and season as desired.
3. Add a small amount of liquid (1/2 cup) such as wine or broth, juice or beer.
4. Cover the pan with a tight fitting lid to contain steam.
5. Simmer on the stovetop or in the oven (300ºF) until fork tender.

TIPS:

• 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 & carrots) need more cooking time than vegetables such as zucchini, onion and celery. 

Courtesy of The Beef Council