In some circles, braising is considered to be the ultimate way
to cook beef. If time is on your side, this technique will offer a
flavorful payoff.


Slowly brown beef on all sides in a small amount of oil in a heavy
pan over medium heat. Pour off the drippings.

Season that precious cut with the herbs or spices you desire.

Add a small amount (1/2 to 2 cups) of liquid. It can be broth, water, juice,
beer or wine.

Cover tightly and simmer gently over low heat on range top or in a preheated
325° F oven.

Beef should be fork-tender when done.

To reduce or thicken cooking liquid, bring to a boil; then simmer until it reaches the desired thickness.

In a pinch

Most braising recipes call for a Dutch oven. If you don’t have one, don’t worry: a pot with a tight fitting lid or even a pan covered tightly with foil will do the trick.

  • Top Blade Steak
  • Chuck Eye Steak, boneless
  • Chuck Shoulder Steak, boneless
  • Pot Roast
  • Round Steak
  • Eye Round Steak
  • Eye Round Roast
  • Brisket, fresh or corned