Step 1:
Remove beef from refrigerator. Lightly coat with seasoned flour, if desired. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Season beef, as desired. (Omit dredging and browning for corned beef brisket.)
Step 2:
Add liquid, such as broth, water, juice, beer and/or wine, to pan. Bring to a boil; reduce heat.
• For pot roasts and other braised dishes, such as Swiss
steak, chilis and shredded beef, use small amount
of liquid (1/2 to 2 cups).
• For stews and soups, use at least enough liquid
to cover beef.
• Corned beef brisket is cooked in liquid to cover beef.
Step 3:
Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak over during cooking.) When the beef is done, it can be removed from the pan and kept warm while the cooking liquid may be thickened or reduced, as desired.
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