Difference between revisions of "Braise Beef"
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| − | + | Braising is a simple technique that allows you to transform the cheap, tough cuts of beef into tender and delicious meals. Perfected by the French and synonymous with American "pot roasting," braising involves slow-cooking beef roasts in the oven, simmering them in a rich sauce for a period 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 Step 1 for more information. | |
[[Category:Beef and Lamb]] | [[Category:Beef and Lamb]] | ||
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#*'''Return the meat to the pot''' and braise at 325 F for about 3 or 4 hours until the meat is fork-tender. If the sauce is a little thin, remove the meat and cook it over medium-high heat on the skillet to reduce and thicken. Serve with roast potatoes. | #*'''Return the meat to the pot''' and braise at 325 F for about 3 or 4 hours until the meat is fork-tender. If the sauce is a little thin, remove the meat and cook it over medium-high heat on the skillet to reduce and thicken. Serve with roast potatoes. | ||
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== Ingredients == | == Ingredients == | ||
