The big taste of braised beef

Braising or pot-roasting is a technique of slow cooking a tough, collagen-heavy cut of meat in liquid to tenderize it.  Done in the oven, a crock pot or a slow cooker over many hours, braising beef is a surefire way to fill your house with mouthwatering aromas. It is an easy way to cook, results in a tender and flavourful dish, and allows you to cook with tougher meats.

Cuts that are less tender are often more economical, so braising is also great for the budget. Cuts to try:

  • Any cuts from the chuck such as short ribs (shown on the label)
  • Any cuts from the shank or brisket
  • Flank steaks
  • Bottom round
  • Eye of round
  • Rump roast

Flavour Profile of Braised Beef

Braised beef is typically loaded with rich flavours, partly because the cuts used have natural flavours and partly because pot-roasting is a low and slow cooking method that soaks the meat in delicious juices. Try using stock, wine or beer instead of water to seal in a rich medley of taste.

Cooking by Braising or Pot-roasting

Coating the cut in a thin layer of flour and searing it in an oiled pan can be a good idea before pot roasting to ensure even cooking. Choose some fragrant vegetables and herbs to accompany the meat in the oven or cooker. If you’re stuck on what to include, try carrots, onions, rosemary and thyme – a classic combination.

Place the meat in a pan or cooker and add enough of your liquid so that it reaches about half way up (be sure not to cover it completely or you’ll wind up with a stew). Be sure to have a tight lid to keep in the moisture. Cooking in a sealed, moist environment prevents the meat from burning and also retains enough heat to melt the collagen into a tasty treat. Try to keep the liquid at a simmering temperature (between 250 to 350° F). You’ll know the meat is ready when it easily pulls apart with a fork or when your meat thermometer reaches around 160° F.

For more cooking ideas, check out our Recipes page.

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