Cooking Beef: Braising

Braising is a popular cooking method that results in dishes like short ribs and pot roast. It's a two-step cooking process that involves injecting moisture into tougher cuts of beef through high-heat cooking followed by immersion in broth or other liquid.
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  1. In a heavy pan over medium heat, slowly brown beef on all sides in a small amount of oil. Pour off drippings and season beef with herbs or spices, as desired.
  2. Add 1/2 to 2 cups of liquid such as broth, water, juice, beer or wine. The cooking liquid can be thickened or reduced for a sauce, as desired.
  3. Cover tightly and simmer gently over low heat on top of the range or in a preheated 325°F oven according to chart or until beef is fork-tender.
Beef Cut Weight/Thickness Approximate Total Cooking Time
(Cooked Over Low Heat)
CHUCK   Hours
Chuck Pot Roast (Shoulder, Arm, or Blade), boneless 2-1/2 to 4 pounds 2 to 3
Chuck Shoulder Steak, boneless 3/4 to 1 inch 1-1/4 to 1-3/4
Short Ribs 2 x 2 x 4 inches 1-1/2 to 2-1/2
Shoulder Center Steak (Ranch) 3/4 inch
1 inch
9 to 20
13 to 16
ROUND   Hours
Bottom round, Rump Roast, boneless 3 to 4 pounds 2-1/2 to 3-1/4
Round Steak (Eye or Bottom), boneless 3/4 to 1 inch
1 to 1-1/2 inches
1-1/4 to 1-3/4
1-3/4 to 2-1/2
Note: For Top Round Steak, braising is not recommended.
See dry-heat cookery methods.
   
SHANK & BRISKET   Hours
Brisket, fresh 2-1/2 to 3-1/2 pounds 2-1/2 to 3
All cook times are based on beef removed directly from refrigerator.    



Beef Cut Servings per .lb (3 oz. cooked)
Pot Roast, Boneless 2 to 3
Chuck Shoulder Steak, boneless 1-1/4 to 1-3/4
Short Ribs 1-1/2 to 2-1/2
Shoulder Center Steak (Ranch) 9 to 12

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