Best Temperature to Braise 5 Lbs of Beef

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Braising is a simple technique that allows y'all to transform the cheap, tough cuts of beef into tender and succulent meals. Perfected by the French and synonymous with American "pot roasting," braising involves boring-cooking beefiness roasts in the oven, simmering them in a rich sauce for a flow of several hours. With the right ingredients, technique, and a bit of creativity, you can create a hearty meal to feed a whole family. See Stride 1 for more information.

1. ane

   Select an inexpensive cut of meat to braise. While it may seem contrary to usual meat-buying logic, tougher or less-tender cuts of meat are perfect for braising. Pot roast, chuck roast or any cheap cut may be used. The muscle fibers and connective tissue that make these cuts stringy or tough are cleaved down by braising, which gelatinizes the collagen into a more palatable texture. Low heat and long cooking times are used to brand a tough cut of any kind of meat moist, tender, and succulent, when cooked properly. Common cuts of beefiness for braising include:

   • top blade roast
   • eye roast
   • seven os, or center-cut pot roast
   • shank
   • ribs or brusk ribs
   • brisket
   • It's unlikely that you lot would ever want to braise any kind of lean steaks or loin. You could, but because these meats are tender already, information technology'd exist a bit of a waste.

2. 2

   Select a braising liquid. Other than a pot and your cut of beef, the but other absolutely essential ingredient is a liquid in which to simmer the meat. Considering this is an opportunity to add a dash of flavor to the dish, it's virtually common to use wines, stocks, or other flavorful liquid, equally opposed to water.^[i] Mutual braising liquids include:

   • Beefiness stock or goop. You can match the stock to the dish by using a beef-based broth or stock, although using chicken stock would is universal for braising any type of meat, and might add a nice complication to your braised beefiness. Stock is merely broth that hasn't been seasoned, and then stock is generally better for braising, since it allows you to control the common salt-levels, simply either is acceptable. Simply become easy on the salt if you utilize goop.^[two]
   • Red wine. Dry out cerise wine can add a nice acidic note to beef, especially when combined with another braising liquid, like stock. The booze cooks off, resulting in a rich and fragrant nighttime sauce. Especially fruity or sweet reddish wines would be less desirable, simply fine if paired with an equal corporeality of stock to cut the sugariness. The fruitiness of a white wine would pair better with craven or pork. Since it'll season your dish, make certain it's something you'd similar to drinkable--pour yourself a glass for "inquiry."
   • Night beer. English cooking at its finest. Stouts, porters, or black lagers all lend a rich sweetness to beefiness, and a malty depth of flavor. The darker the better, when it comes to beefiness. Some Belgian ales might also piece of work nicely, merely experiment and discover a beer you with a squeamish flavor. In full general, lighter pilsners and lagers are more advisable for chicken or pork.
   • How much liquid yous'll need will depend on the amount of meat you're braising, and the improver of extra vegetables. As a rule of thumb, you'll desire enough liquid to cover the vegetables at the bottom of the pot and come up just to the level of the meat. You're not humid the meat, or stewing it, and then you won't submerge it in the braising liquid. It won't take much, and you can always add together additional water to the pot if you didn't have enough vino left in the bottle.

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3. three

   Start with a mirepoix or some mix of finely minced vegetables. Sounds fancy, but information technology'south not. In French cuisine, braised beefiness and many other meat dishes will always start with a vegetable base of finely minced carrot, onion, and celery, called mirepoix, which is used to pair with the meat and enrich the sauce. After searing the meat, the mirepoix is added and browned briefly before adding the braising liquid to the pot.

   • For a proper braising, there needs to be something at the bottom of the pot other than the liquid, to requite the sauce fragrance, substance, and grapheme, likewise equally to go along information technology from drying out. When minced very small, the mirepoix will mostly atomize into the liquid over the class of the long cooking time, to flavor the sauce, though you could exit larger chunks to do more of a "pot roast" way braised beef.
   • Depending on the cutting of meat, you might use around 2-3 carrots, 2-3 celery stalks, and a small white onion.

4. 4

   Choose additional vegetables to add as well. Depending on what you want to practice with the beef you braise, y'all might elect to make a one-pot meal with the improver of vegetables. In nigh braising, some variety of effluvious vegetable will ever be used to go on the wet consistent in the bottom of the pot, too as to release other flavors and aromas. Cooking beef low and slow is a smashing opportunity to cook vegetables as well.

   • Other vegetables like potatoes, cabbage, peas, mushrooms, greens, leeks, or other root vegetables tin be added to the pot afterwards, about 45 minutes earlier the meat is done cooking. Some fruits, similar apple or pear, can also pair nicely with braised beef, depending on the season. Employ firm, slightly under-ripe fruit, if you want to experiment.^[3]
   • Aromatic herbs like rosemary, sage, bay leaf, or thyme can kicking your braised beef up several notches. If you've got admission to an herb garden, or just want to purchase some fresh herbs from the shop, tie up a bundle of a few stalks in twine and add at the same fourth dimension you add the braising liquid.

5. 5

   Always use a heavy-bottom stew pot or dutch oven. Braising starts on the stove and moves into the oven, making it important that you lot kickoff in a pot that's oven-safe. Enameled bandage-atomic number 26 pots are perfect for braising, featuring the heat-retentiveness of bandage iron and the hefty weight of a practiced baking dish.

   • Skillets aren't generally big enough to hold all the braising liquid, meat, and vegetables required for a good braising, while thinner sauce-pans won't hold the heat every bit effectively as bandage iron. If you don't have a cast iron dutch oven, though, anything you can cover and put in the oven will do in a pinch.
   • If you don't take an oven-rubber stew pot, simply have a heavy-bottomed saucepan, it'south perfectly fine to braise meat on the stove-top likewise. Some cooks prefer the oven method because it more evenly-distributes oestrus throughout the meat, while others adopt the simplicity of braising on the stove. Both methods upshot in tender and delicious beefiness.

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1. one

   Set up the meat for braising. Season the meat on all sides with an even coating of salt and pepper. Go easy if you're going to braise the meat in broth, which volition also be seasoned. If you lot want to add other spices to the dish, wait to add them until after the braising liquid has been added. Don't worry well-nigh trimming off fat or connective tissue, which volition exist cleaved down during the cooking process, providing swell flavor.

   • Some cooks like to dust the meat with a light coating of flour before browning it, while others choose not to. Flour tin can aid to create a nice bonny crust on the meat during the browning, and it will piece of work to thicken the sauce. Additionally, it helps to dry out the surface of the meat to promote browning. If you lot don't dust with flour, dry off the meat before you attempt to fry it. Damp beefiness won't brown.
   • Depending on the cutting of meat you're using, you may want to trim up the beef into manageable pieces, or leave it whole to braise the entire roast. Either method is perfectly fine, and will only majorly touch the presentation of the dish after it's done.
   • In general, braised beef volition exist left whole, while "stewed" beef (which is submerged in liquid) will be cutting into smaller chunks. The techniques are largely similar, so go with what you like best. If you'd similar seize with teeth-sized chunks, go ahead and cut up your roast ahead of time. If you'd rather leave it whole and fork it apart later, that's fine besides.

2. two

   Brown the roast and and so remove it from the pot. Put your pot on the stove over a medium-high oestrus, coating the bottom with about ii tablespoons of olive oil. When the oil starts to smoke, add your meat and allow it chocolate-brown on each side, until y'all've created a nice dark crust on the outside. Turn the meat periodically and be very conscientious not to scorch.

   • You need to chocolate-brown meat over loftier heat to cook the outside, not the within. Y'all'll cook the meat through in the liquid, and then the browning is but used to create that tasty outer-layer of crust, as well as to season the bottom of the pot with drippings and petty burned-on $.25. The inside should still be very pinkish after you've browned it. Remove the meat from the pot and set up it bated.

3. iii

   Add the mirepoix and sauté over medium-high oestrus. In the drippings and browned bits stuck at the lesser of the pan, add your finely-minced carrot, onion, and celery. Stir the vegetables effectually equally they chocolate-brown, taking care not to allow them scorch.

4. 4

   Add well-nigh an inch of your braising liquid. When your vegetable base of operations is browned, add together a small amount of braising liquid to deglaze the bottom of the pot. Use a wooden spoon to scrape up the stuff stuck to the lesser, which volition assist to flavour the sauce and the meat. Add together plenty liquid to cover the vegetables and bring it to a simmer.

   • The difference betwixt stewing and braising is the amount of liquid y'all add to the pot. Although they're very similar processes, technically-speaking, braised beef requires only the smallest amount of liquid, plenty to embrace the vegetables and create a boiling environs in which to cook the meat. If you add together a bit too much, don't worry, it'll be but as skillful.

5. 5

   Return the meat to the pot, embrace information technology, and place in the oven at 325 °F (163 °C). Once you've got the braising liquid up to a gentle simmer, add the beef back into the pot, settled gently on top of the vegetable/liquid mixture. Comprehend the pot securely and put information technology in the oven.

   • If y'all desire to braise on the stove, reduce the estrus immediately to low and cover the pot securely. To proceed things from drying out, it might exist helpful to add a flake more than liquid than you normally would, more similar you would for a stewing, and to go out the cover on the pot as much as possible. Every time you remove it, the moisture will be released, causing information technology to get drier.
   • Equally the meat cooks the liquid should condense and intensify, but the pot shouldn't dry out because y'all have the lid on. As it condenses on the top of the pot, information technology'll drip back down on top of the meat, basting information technology and keeping everything moist. Considering you're creating a little cooking climate in the pot, y'all shouldn't remove information technology and mess with it. Let the pot and the heat do the work.^[four]
   • The braising liquid should not exist boiling. If the hat of your pot is rattling because the bubbles are aggressive, turn the heat downwardly some. Anywhere between 250 and 350 F is advisable for braising. The lower the temp, the longer the cooking time.

6. vi

   Add additional vegetables 45 minutes to 1 hour before the meat is done. To brand certain everything finishes cooking at roughly the same time, yous should add together vegetables to the equation after in the cooking process, depending on what you want to add.

   • Root vegetables like parsnips, turnips, carrots, potatoes, and beets tin can and probably should be added earlier in the cooking process. Add together root vegetables to the pot when you return the meat, and cut into uniform seize with teeth-sized pieces.
   • Delicate vegetables like greens, mushrooms, beans or peas should be added quite near the finish, no more an hour before y'all remove the braised beef from the oven. These may be added whole.
   • Defrost whatsoever frozen vegetables you lot'd like to add earlier adding them to the braising pot. Adding frozen vegetables can bring downwardly the temperature considerably, and they won't need to be cooked for very long anyhow.

7. 7

   Remove the meat when fork-tender. Depending on the size and variety of the cut you're braising, it should cook betwixt 2 and 4 hours to reach its most tender state, and reach an internal temperature of around 160 F. When the beef is done, it should literally autumn apart with very little pressure level from a fork.

   • Every bit the meat cooks, wet will be forced out, drying information technology out. When it reaches 160 F, it'll technically be "done" at this point, but it won't be as good every bit information technology can and should be for a proper braising. Since y'all've gone to all the trouble to braise information technology, really braise it. Subsequently a bit more than time in the oven, the fibers will relax and reabsorb the gelatinized collagen, making the meat very tender.
   • You shouldn't demand to worry about under- or overcooking a braised beef dish. Cooking it longer but makes information technology better, and in that location'southward almost no risk of over-cooking it. If you're in doubt, cook it longer. It's not a dish to rush.

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1. 1

   Remove the beef from the pot and let it rest. When the beef is done cooking, remove it from the braising liquid, set it on a plate or a carving lath, and cover it with foil to retain the rut. Braised beef should residuum for at to the lowest degree x or 15 minutes before you carve it.

   • You lot can cleave braised beef all the same you wish to serve it, depending on the particular cut. Slices are appropriate for brisket, while curt ribs volition likely exist left whole. Fork-pulling some roasts might be appropriate, as well, if yous want more than of a BBQ-style dish.
   • If you've added additional vegetables, you can remove them equally well, if you want to reduce the liquid to create a sauce or gravy. Spoon into a serving bowl, cover, and set aside.

2. ii

   Reduce the remaining liquid to create a sauce. After you've removed the beefiness, put the pot dorsum on the stovetop over medium-high heat to reduce the corporeality of liquid by half, or until it reaches the consistency you desire. Season the sauce to sense of taste with table salt, pepper, and a dash of Worcestershire.

   • If you desire to make gravy, you can also thicken the sauce past mixing a slurry of about a tablespoon of flour and a quarter-cup of sauce in a split basin. When the slurry is mixed thoroughly, with all the lumps whisked out, add it to your sauce slowly, whisking equally you go. If you dusted the meat with flour before browning information technology, the sauce might thicken on its ain by reduction. Cook it down some to cheque for the thickness before you worry about starting a slurry.
   • Other additional aromatics similar ginger, lemongrass, grated citrus rind, or garlic tin be added to the liquid as it reduces for the sauce.

3. 3

4. 4

   Finish the dish with chopped herbs or other additions and garnishes. A chip of chopped flat-leaf parsley, rosemary, or fresh herb of your choice tin can liven upward the braised beef. Arrange on a platter, spooning over the reduced sauce or gravy you made from the leftover braising liquid.

   • In many parts of the earth, braised beef is a mutual Sunday supper, especially in the common cold winter and autumn months. Subsequently slowly simmering the meat in the oven, the whole business firm smells rich and warm.

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1. ane

   Marinade roast beforehand to braise sauerbraten. A German variation on a basic braised beef, sauerbraten involves marinating a browned round roast in a mixture of vinegar and aromatic spices for up to 3 days before adding sugar and braising the beef in the marinade.^[five]

   • For the marinade, heat a loving cup of apple cider vinegar and red vino vinegar in a saucepan, with almost 2 cups of water, over medium-high heat. To this, add one small chopped white onion and a one-half loving cup each of chopped carrot and celery. Toss in a teaspoon each of mustard seeds and whole clove, ii-3 bay leaves, and salt and pepper to gustatory modality. Simmer, covered, for about 10 minutes while y'all brown the roast. After about 10 minutes, turn information technology off and permit it absurd to room temperature.
   • Brown the roast in olive oil earlier removing and placing in a pot suitable for holding the meat and all the marinade. When the marinade has cooled slightly (y'all don't want it to cook the meat) pour it over the beefiness and let it sit in the refrigerator for virtually three days, turning it in one case a twenty-four hour period to brand sure the meat is as submerged.
   • After three days, braise in the oven at 325 F for about four hours subsequently calculation about a third of a cup of sugar to the marinading liquid. Subsequently braising, crushed-upwardly gingersnaps and raisins are unremarkably whisked into the juice to thicken and add sweetness to the sauce, which is and so poured over the sauerbraten.

2. ii

   Use sliced lesser circular to brand braised swiss steak. While it has admittedly nothing to do with Switzerland, swiss steak involves the "swishing" procedure, by which 1 flattens fabric (in this case meat) with rollers or hammers. The tough meat is then braised in a rich sauce fabricated from tomatoes, until fork-tender and delicious. Combined with mashed potatoes and fresh corn, there'southward null better than a properly cooked swiss steak.^[6]

   • To set up the meat, cut round roast along the grain to form steaks roughly one half inch thick. Dredge each steak in flour, then pound out with a meat tenderizer until the steak flattens past half. Dredge the steaks again in flour and chocolate-brown them on the skillet, over medium-heat in your dutch oven, or other oven-fix pot, on both sides. When the steaks plough gilt brown on both sides, remove them from the pot and set aside.
   • To create the sauce, fry a small white onion, chopped, 2 or 3 cloves of garlic, and two large celery stalks in your pot. Sauté until the vegetables are browned slightly. To this, add together a tablespoon of lycopersicon esculentum paste and a can of diced tomato plant (or 2 medium fresh tomatoes, chopped), and about a cup of beef broth. Stir and bring to a simmer, adding some chopped oregano, Worcestershire sauce, and a tablespoon of lemon juice to the sauce.
   • Render the meat to the pot and braise in the oven for nearly an hour and a one-half, covered, at 325 F. The meat should be washed when it's fork-tender.

3. 3

   Make carbonade flamande. Served with crusty bread, sweetness-sour carbonade flamande is a deceptively elementary Flemish flavour bomb, and a great style to mix upwardly a traditional pot roast or braised chuck roast.^[seven]

   • Get-go the process by cubing the beefiness into bite-sized chunks and browning them in the dutch oven. Remove them from the pot, then crisp up well-nigh 3 or 4 strips of chopped bacon, turning down the heat when the fatty renders out into the skillet. To the pot, add together a whole white onion, chopped, and slowly caramelize the onion adding about 2 tablespoons (30 ml) of butter to the mix.
   • Deglaze the pan with a bottle of Belgian ale, adding a cup of beef stock, and ii tablespoons each of brown saccharide and apple tree cider vinegar. Flavour the braising liquid with chopped tarragon, parsley, thyme, or any green herbs you adopt, and salt and paper to taste.
   • Return the meat to the pot, then cook on the stove over low heat, covered, for almost two hours, until he beef is fork-tender. Some recipes call for the braised meat to be topped with slices of bread for the last bit of the cooking time, which is broken down and stirred into the sauce to thicken. Often, this dish is served beside Belgian fries, or french fries.^[8]

4. 4

   Make the ultimate comfort food with beef bourguignon. The technique is easy and the season is classic French haute cuisine. It doesn't need to be complicated to exist skilful.^[9]

   • Brown cubed roast in bacon grease, then remove it and sauté the mirepoix. Stir in a tablespoon of tomato paste and add near twenty white pearl onions and a pound of white button mushrooms. Add common salt and pepper to taste, while gently stirring the mushrooms and onions to coat. Deglaze the skillet with 2 or iii cups of dry out red wine, preferably Burgundy, and a cup of beef or craven stock. Season with two bay leaves, and whole leaves of sage, rosemary, and oregano.
   • Return the meat to the pot and braise at 325 F for about 3 or four hours until the meat is fork-tender. If the sauce is a trivial thin, remove the meat and melt it over medium-loftier heat on the skillet to reduce and thicken. Serve with roast potatoes.

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Add New Question

• Question

  What cut of meat do I need?

  

  Rump roast, pot roast, and round steak are some familiar cuts of beef that may be braised.

• Question

  Tin I order braised meat to be well done in a eating house?

  

  All braised beefiness will be well done at the end of cooking. The technique of braising is used to create tender results from inherently tough cuts of meat. This is done through a combination of wet and fourth dimension - a lot of time. It is non possible to properly braise meat that is non "well washed".

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Ingredients

• Lean cutting of beef, such as pot roast or chuck roast
• Cooking oil
• Seasoning, every bit desired
• Braising liquid (water, broth, beer, or wine will all work)
• Aromatics, such as garlic or onions
• Vegetables, such as broccoli or carrots

• For some meats, fruit juice might exist suitable for use in the liquid.

• Beefiness stew may be cooked by braising. Large pieces, 2" cubes, yield practiced results.

• Pork chops may be braised in a covered skillet. Thin chops tend to curlicue; one inch chops are better for braising.

Thanks for submitting a tip for review!

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• Be sure the lid and handles of the Dutch Oven, including the handle on the chapeau, are oven condom.

• Use adept quality, clean, dry pot holders or mittens when treatment the Dutch Oven.

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Things Y'all'll Need

• A Dutch Oven or covered skillet
• An instant meat thermometer
• Pot holders or mittens

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Article Summary Ten

To braise beef, flavour an inexpensive cut of meat and place it in a pot over medium estrus with 2 tablespoons of olive oil, removing when information technology's browned. Over medium-loftier rut, brown a mirepoix of minced vegetables, and pour in 1 inch of braising liquid, such equally vino, stock, or beer. Return the meat to the pot, cover, and melt in the oven at 325 °F. Later on 2-three hours, add additional vegetables such as potatoes or greens. When the meat reaches an internal temperature of 160 °F, remove it from the oven and serve! For tips on why - and how - to brown your beef before braising information technology, read on!

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