Cooking (cont'd)
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. If using the convection element, less time may be required to braise 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) | Meat should be cooked to a | 325°F | 3 to 5 | 2 to 3 | |
|
|
|
| ||
|
| 2 inches |
| ||
Short Ribs | temperature of at least 160°F | 325°F | 1 ½ to 2 ½ | ||
x 2 inches | |||||
to reduce the likelihood of food- | |||||
| borne illnesses. |
| x 4 inches thick |
| |
|
|
|
| ||
Round Steak |
| 325°F | ¾ to 1 inch thick | 1 to 1 ½ | |
|
|
|
|
| |
Flank Steak |
| 325°F | 1 ½ to 2 inches | 1 ½ to 2 ½ | |
| thick | ||||
|
|
|
| ||
|
|
|
|
| |
LAMB |
|
|
|
| |
|
|
|
|
|
Shoulder Chops, Round Bone or Blade
Riblets
Shanks
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 thick | |
|
| |
325°F | 3 pounds | |
|
| |
325°F | 3 pounds | |
|
| |
325°F | 1 inch pieces | |
1 ¼ lbs. | ||
| ||
|
|
1 to 1 ¼
1 ½ to 2
1 to 1 ½
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.
21
