Classic Braised Beef Brisket

Braising / Pot Roasting / Slow-Cooking

The final result of this slow-cooking method is tender beef that melts in your mouth. Braising (or Pot Roasting) is the method of choice for large, less tender cuts of beef such as a Pot Roast or Brisket, using a small amount of liquid.

Cooking Tip

The cooking liquid may be thickened or reduced for a sauce, as desired.

Cooking Steps:

1. choose your cut

Some of the best cuts for oven braising, slow-cooking or pot roasting include: Chuck Pot Roast, Shoulder Steak, Short Ribs, Bottom Round Rump Roast, Round Steak and Brisket.

2. prepare your beef

Slowly brown beef on all sides in a small amount of oil in a heavy pan over medium heat. Pour off drippings. Season beef with herbs and seasonings, as desired. Add small amount (1/2 to 2 cups) of liquid, such as broth, water, juice, beer or wine.

3. cook your beef

Cover tightly and simmer gently over low heat on top of the range or in a preheated 325°F oven according to guidelines or until beef is fork-tender.

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.

A small, round boneless cut that makes an Osso Buco-style roast after slow-cooking.

Perfect for an easy family meal. Roast this lean cut, then thinly slice and serve.

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