22
Braising Guidelines

Less tender cuts such as those from the round, chuck, brisket and shank

require moist cooking. A longer cooking time at lower temperatures with

moisture helps soften the meat.

1. Brown meat with a small amount of oil in heavy pan.

2. Pour off excessive drippings, season, if desired.

3. Add small amount of liquid (1/2 to 2 cups) and cover tightly.

• Simmer gently over low heat on top of the range or in a 325 °F

oven, until meat is fork tender.

Meat Cut Recommended Internal Temperature Oven
Temperature Weight (pounds)
OR Thickness
Approximate
Cooking Time
(hours)
BEEF
Blade Pot Roast 325°F 3 to 5 1 ½ to 2
Arm Pot Roast 325°F 3 to 5 2 to 3
Chuck Roast (boneless) 325°F 3 to 5 2 to 3
Short Ribs 325°F 2 inches
x 2 inches
x 4 inches thick
1 ½ to 2 ½
Round Steak 325°F ¾ to 1 inch thick 1 to 1 ½
Flank Steak
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
325°F 1 ½ to 2 inches
thick 1 ½ to 2 ½
LAMB
Shoulder Chops, Round Bone or
Blade 325°F 1 inch thick 1 to 1 ¼
Riblets 325°F 3 pounds 1 ½ to 2
Shanks 325°F 3 pounds 1 to 1 ½
Stew Cubes
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
325°F 1 inch pieces
1 ¼ lbs. 1 ¼ to 1 ½
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
Cooking (contd)