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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 meatwith a small amount ofoil in heavy pan.
2.
Pouroffexcessivedrippings,
season, ifdesired.
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)
Temperature
OR Thickness
Approximate
Cooking Time
(hours)
BEEF
Blade Pot Roast
Arm Pot Roast
Chuck Roast (boneless)
Short Ribs
Round Steak
Flank Steak
Meat should be cooked to a
temperature of at least !60°F
to reduce the likelihood of food-
borne illnesses.
325°F
1 ½ to 2
325°F
2 to 3
325°F
2 to 3
325°F
1½to2½
325°F
325°F
3to5
3to 5
3to 5
2 inches
x 2 inches
x 4 inches thick
3/4 to 1 inch thick
1 ½ to 2 inches
thick
lto1½
1 ½to2½
LAMB
1 inch thick
Shoulder Chops, Round Bone or
Blade
Riblets
Shanks
Stew Cubes
Meat should be cooked to a
temperature of at least !60°F
to reduce the likelihood of food-
borne illnesses.
325°F
325°F
325°F
325°F
3 pounds
3 pounds
linch
pieces
1 1/41bs.
1to 11¼
1 ½to2
1to!½
1¼to1½
All times and recommended temperatures arc provided by the USDA, the Beef Industry Council, the National Pork Producer's
Council, and the American Sheep Industry Council.
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