Tough Cut of Meat? Braise it!
Braising-the secret to making tough cuts fork tender!
Definition:
A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts.
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:
- first make sure you tenderize your cut of meat, especially if your cuts are large Today I am using beef round bottom round steaks
- In a large skillet or Dutch Oven.. slowly brown the meat on all sides. Use a small amount of oil.
- Season your meat.. I used salt pepper and garlic powder
- At this point you would add your liquid and simmer on the stovetop or in the oven (300°F) until fork tender, covering the pan with a tight fitting lid to contain steam. but I am using a CROCK POT today to do mine in..
- Add a small amount of liquid (½ cup) such as wine or broth juice or beer. ( I am using orange juice today)
- Cover and turn to low.. set timer for two hours.. you may need to come back and add more liquid if it all evaporates..
.
I set my timer for 2 hours.. (chart posted down below) then I came back and put 1 minced clove of fresh garlic, and 4 Tbsp minced onion, salt, pepper, and 2 beef bullion cubes
add one cup of BBQ Sauce.. I used Bullseye Original
put on high and put lid back on set timer for one hour
now it may not take a whole hour.. come back and check… and when it is FORK TENDER it is done.. take out and serve with cheesy scalloped potatoes country green beans and cheesy biscuits
| Beef Cut | Thickness/Weight | Total Cooking Time |
|---|---|---|
| Shoulder Roast | 1 to 1½ in. | 1¾ to 2¼ hours |
| Bottom Round/Eye Round | 1 to 1½ in. | 2 to 3 hours |
| Arm Roast (boneless) | 2 x 2 x 4 in. | 1½ to 2½ hours |
| Blade Roast | 2½ to 3½ lbs. | 2½ to 3½ hours |
| Chuck Roast (boneless) | 3½ to 5 lbs. | 3½ to 4½ hours |
| Brisket, fresh | 1 to 1½ in. | 2 to 3 hours |
| Round Steak | 2 x 2 x 4 in. | 1½ to 2½ hours |
| Short Ribs | 2½ to 3½ lbs. | 2½ to 3½ hours |
| Blade Steak (7-bone) | 3½ to 5 lbs. | 3½ to 4½ hours |
| Short Ribs | 3½ to 5 lbs. | 3½ to 4½ hours |
| Rump Roast | 1 to 1½ in. | 2 to 3 hours |
| Back Ribs | 2 x 2 x 4 in. | 1½ to 2½ hours |
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 Vegatables (potatoes and carrots) need more cooking time than vegetables such as zucchini, onion and celery.
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