How to Braise Meat

Braising is a method of preparing meat by slowly cooking it with moist heat. Ideally, you would use this method for cooking your less-tender cuts of pork, beef and lamb but works just as well with some of your standard steaks and chops.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Heavy saucepan with lid
• Kitchen tongs
• Vegetable oil
• Flour
• Water
• Meat

1. Heat a small amount of vegetable oil in a heavy saucepan, using only enough to keep the meat from sticking to the pan.

2. At the same time, lightly flour the cut of meat. This will give it a nice robust, brown color after the meat is prepared and served.

3. Once the oil is heated, but not smoking, add the cut of meat to your saucepan and begin to braise by browning the meat slowly and equally on all sides.

4. Once the cut of meat is browned, add between 1/4 to 1/2 cup of liquid and cover with a tight-fitted lid.

5. Let the meat slowly simmer on the stovetop or in a preheated oven. Times vary depending on the cut of meat. See tips for cooking times.

Tips & Warnings

• If the cut of meat is larger, it may have enough juice that no extra liquid is needed during the braising process.
• If you’d like to add a little more flavor, try using broth or stock instead of water.
• If you use the oven to finish the braising process, preheat to between 325 and 350 degrees.
• Cooking Times:
• Beef pot roast – 3 lbs – 1 ½ hours
• Flank steak – standard cut – 1 ½ hours
• Round or chuck steak – standard cut – 1 hour
• Pork chop – standard cut – 45 minutes
• Lamb breast (rolled) – 2 lbs – 2 hours
• Lamb shank – 1 lb – 2 hours
• Lamb chop – standard cut – 45 minutes
• Veal chop or cutlet – standard cut – 45 minutes
• Veal roast – 3 lbs – 2 hours
• Do not allow the liquid to boil. Braising is a slow cooking process. To bring the liquid to a boil indicates you’re cooking the meat at a higher temperature than needed.

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