Monday, September 27, 2010

Beef Tips: How to Braise a Roast

Braising is cooking term for what most people call pot roasting. Below are 3 easy steps to follow to get a tender and juicy roast for those cool fall weekends.

1. Slowly brown beef on all sides using a small amount of oil in a heavy pan (I prefer cast iron) over medium heat. Pour off drippings.

2. Add small amount of liquid (1/2 to 2 cups) of liquid. You can use broth, water, juice, beer or wine. Stout beer adds a super complex flavor to a roast.

3. Cover tightly and simmer gently over low heat on top of the range or in a preheated 325 degree oven. See list below for cooking times.

Chuck Roast: 2 1/2 - 4 pounds, 2 - 3 hours
Bottom Round or Rump Roast (boneless): 3 - 4 pounds, 2 1/2 - 3 1/4 hours
Brisket: 2 1/2 - 3 1/2 pounds, 2 1/2 - 3 hours

All cook times are based on thawed beef removed directly from refrigerator. Enjoy!

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