There’s nothing more appetizing than coming home to the aroma of meat braising until ultra-tender. Chefs love this hands-off method of slow simmering because it's economical, it's easy, and it yields amazing results. Here's how to braise at home.
The technique of braising meats may sound a bit intimidating, but there's really nothing to it! Braising is simply a cooking method that involves browning meat in oil, then cooking it in a small amount of liquid in a tightly covered pan, either on the stovetop or in the oven. The long, slow cook time helps develop flavor and turn tougher meat cuts fork-tender. One of the most popular types of braised beef is pot roast, which is usually a chuck or round roast with added vegetables. Pork and lamb are also delicious braised. Learn the basic technique for braising meat, including specific directions for beef, pork, and lamb, then try your luck with a few of our favorite braising recipes.
1. Brown the Meat
2. Add Liquid and Seasonings
Now for the creative part -- adding liquid and seasonings. The following suggestions are for a 2-1/2- to 3-pound beef or pork roast, or four bone-in beef or lamb shanks (about 1 pound each). Combine the liquid and seasonings, then pour around the meat.
3. Braise Until Tender
Cover the pan and cook over low heat on top of the stove or in the oven according to the times listed below.
Beef Braising Times
Use this chart for timing your favorite beef cuts appropriate for oven braising.
Pork Braising Times
Use this chart for timing your favorite pork cuts appropriate for oven braising.
Lamb Braising Times
Use this chart for timing your favorite lamb cuts appropriate for oven braising.
Make It a Meal
Transform a braised meat dish into a meal by adding potatoes and veggies about 30 to 45 minutes before the meat is done. Be sure to cover the pan tightly after adding potatoes and veggies. Guidelines:
Braised Meat Recipes to Try
|Beef Cut||Weight/Thickness||Approximate Cooking Time at 325 degrees F|
|Chuck pot roast (shoulder, arm, or blade), boneless||2-1/4 to 4 pounds||2 to 3 hours|
|Shoulder steak, boneless||3/4 to 1 inch||1-1/4 to 1-3/4 hours|
|Short ribs||2x2x4 inches||1-1/2 to 2-1/2 hours|
|Bottom round, rump roast, boneless||3 to 4 pounds||2-1/2 to 3-1/4 hours|
|Round steak (eye or bottom), boneless (Note: braising is not recommended for top round steak)||
3/4 to 1 inch
1 to 1-1/2 inches
1-1/4 to 1-3/4 hours
1-3/4 to 2-1/2 hours
|SHANK & BRISKET|
|Brisket, fresh||2-1/2 to 3-1/2 pounds||2-1/2 to 3 hours|
|Pork Cut||Weight/Thickness||Approximate Cooking Time at 325 degrees F|
|Chops, cutlets, cubes, or medallions||1/4 to 1 inch||10 to 25 minutes|
|Shoulder or butt, boneless||3 to 6 pounds||2 to 2-1/2 hours|
|Blade or sirloin roast, boneless||1-1/2 to 2 pounds||1-1/2 to 1-3/4 hours|
|Ribs, all types||2 to 4 pounds||1-1/2 to 2 hours|