Braising Guidelines

North African Harissa-Braised Beef Stew
beef cut
weight/ thickness
Approx. Covered
Simmer Time
(hours)
Arm Roast, Boneless 2-1/2 to 3-1/2 pounds 1-3/4 to 2-3/4
Blade Roast, Boneless 2-1/2 to 3-1/2 pounds 2-1/4 to 3-1/4
Shoulder Roast, Boneless 2-1/2 to 3-1/2 pounds 2-1/4 to 3-1/4
Short Ribs, Boneless 1-1/2 pounds 1-3/4 to 2-1/2
Short Ribs, Bone-In 2-1/2 to 2-3/4 pounds 1-3/4 to 2-1/2
7-Bone Chuck Roast 2-1/4 to 2-1/2 pounds 2-1/4 to 2-1/2
Cross Rib Chuck Roast 1 to 1-1/2 pounds 2-1/2 to 2-3/4
Country-Style Ribs 1-1/2 to 2 pounds 1-3/4 to 2
Bottom Round Roast, Boneless 3 to 4 pounds 2-1/2 to 3-1/2
Rump Roast, Boneless 3 to 4 pounds2-1/2 to 3-1/2
Bottom Round Steak, Boneless 3/4 to 1-inch 1-1/4 to 1-1/2
Brisket 2-1/2 to 3-1/2 pounds 2-1/2 to 3
Cross Cut Shank 1 to 1-1/2 inch thick, 3 pounds 2 to 3