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 oven and braise until tender
