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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.

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.

Cooking

(contd)

Meat Cut

Recommended Internal Temperature

Oven
Temperature

Weight (pounds)
OR Thickness

Approximate
Cooking Time
(hours)

BEEF

Blade Pot Roast

325°F

3 to 5

to 2

Arm Pot Roast

325°F

3 to 5

2 to 3

Chuck Roast (boneless)

325°F

3 to 5

2 to 3

Short Ribs

325°F

2 inches
x 2 inches
x 4 inches thick

1 ½ to 2

Round Steak

325°F

to 1 inch thick

1 to 1

Flank Steak

Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.

325°F

to 2 inches

thick

to 2

LAMB

Shoulder Chops, Round Bone or
Blade

325°F

1 inch thick

1 to 1

Riblets

325°F 3

pounds

to 2

Shanks

325°F 3

pounds

1 to 1

Stew Cubes

Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.

325°F

1 inch pieces

lbs.

to 1