How to Braise Beef

Braising is a low and slow cooking method that begins with dry heat and ends with moist heat. Sear beef at high temperatures in a heavy-bottomed Dutch oven to attain a caramelized crust (dry heat), and then cover and finish cooking in a liquid at lower temperatures (moist heat).

From searing to adding vegetables to simmering low and slow for hours, learn how to braise beef and how to make a perfect pot roast. Choose your favorite Certified Angus Beef ^® brand cuts for braising on the stove or in a slow cooker.

Here’s how:

• Preheat heavy-bottomed pan
• Add oil before beef to prevent sticking
• Sear on high heat to develop flavors
• Add liquid, cover pan or Dutch oven and braise until tender

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