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.
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 |
| Weight (pounds) |
| Approximate |
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| Cooking Time | ||||
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| Temperature |
| OR Thickness |
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BEEF
Blade Pot Roast |
| 325°F | 3 to 5 | 1 ½ to 2 |
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Arm Pot Roast |
| 325°F | 3 to 5 | 2 to 3 |
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Chuck Roast (boneless) | Meat should be cooked to a | 325°F | 3 to 5 | 2 to 3 |
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| 2 inches |
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Short Ribs | temperature of at least 160°F |
| 1 ½ to 2 ½ | |
to reduce the likelihood of food- | 325°F | x 2 inches | ||
| borne illnesses. |
| x 4 inches thick |
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Round Steak |
| 325°F | ¾ to 1 inch thick | 1 to 1 ½ |
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Flank Steak |
| 325°F | 1 ½ to 2 inches | 1 ½ to 2 ½ |
| thick | |||
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LAMB |
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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
325°F
325°F
325°F
1 inch thick | 1 to 1 ¼ | |
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3 pounds | 1 ½ to 2 | |
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3 pounds | 1 to 1 ½ | |
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1 inch pieces | 1 ¼ to 1 ½ | |
1 ¼ lbs. | ||
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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.
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