The long, slow cook time helps develop flavor and turn even the toughest of 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 when braised.
Why does beef need to be braised?
The beauty of braising is how it turns less-tender cuts into rich, fork-tender dishes. The key is to cook the beef in liquid over low heat for several hours. Check out our braising guidelines for more cooking time information.
What is the difference between braise and roast?
While roasting is a mostly hands-off process, braising requires a few extra steps. Braising brings out big flavors thanks to the initial searing, but then keeps meat tender and juicy through the lower and slower cooking process. This option is ideal for tougher cuts of meat where you really need to coax out tenderness.
What does it mean to braise a roast?
At the end of the day, braising is just cooking a tougher cut of meat gently in liquid until it is transformed into a tender, succulent, fall-off-the-bone masterpiece.
What is a good braising beef?
Best Beef Cuts for BraisingBrisket.Chuck roast.Rump roast.Short ribs.
How do you braise beef in the oven?
Add stock or water halfway up the meat youre braising and bring to a boil, then immediately lower to a simmer. Once its simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees F. Cooking low and slow breaks down the tough meat so its tender and delicious.