Cooking methods

Braising

Braising is a way of cooking beef using liquids. Braising is a great method for bringing out flavor (put a little salt in the liquid to help this process along).

Foods that are braised are browned briefly before being cooked in liquids. When you braise meat, only half (or less than half) of it is cooked in liquid. The top part cooks in the liquid's steam.

Braising Instructions

1) Brown approximately 2 lbs. of Laura's Lean Beef in a heavy skillet at a high temperature (this locks in juices for more flavor).

2) Place in a roasting pan with room to spare. Add vegetables, such as carrots, onions, tomatoes, potatoes and celery hearts.

3) Add water half way up the meat, cover and cook at 300 degrees for approximately three hours until meat pulls apart.

Cuts for Braising
Flank Steak
Top Round Roast
Eye of Round Roast
Sirloin Tip Round Roast

Note:
A) The difference between stewing and braising is that stew has more liquid in it because it is part of the dish, almost like soup. When you braise meat, the liquid is used to keep moisture with the beef for more tenderness. Then, the residual liquid is used as part of the sauce after the meat is cooked.

B) Some commonly braised dishes are Irish Stew and Yankee Pot Roast.

For a great braising recipe, please see Braised Beef B. B. Q. in the recipe section.