How to Braise Beef

So you’ve got yourself a tough cut of meat, say a top round roast, a lean hunk of beef. 

Step 1

Remove your roast from the refrigerator at least an hour before you’re ready to cook. Bringing it up to room temperature reduces overall cooking times and produces more even cooking. Season the hunk the beef generously with salt and pepper. Seriously, don’t skimp on the salt.

Step 2

Place a Dutch oven on high heat. Add 2 tbsp. of canola or another cooking oil to the Dutch oven once it’s heated up. Then, once it’s thoroughly heated, using tongs, place your seasoned hunk of beef in and sear each side for about two minutes, or until a golden-brown crust is formed. Preheat your oven to 150 F.

Step 3 

Prepare the braising liquid. Finely dice some onion, carrots and celery and heat it up in the Dutch oven on the stove. There should be enough fat in it to sauté the veg, but if not, add some more canola oil. Once soft, add some minced garlic and heat briefly. Add your liquid (stock or tomatoes), then your acid (wine or beer). Add salt and pepper generously. Now have some fun. Flavor it however you’d like. I like Worcestershire sauce and a little Dijon mustard in mine. If my 9-year-old were making it, he’d put in ketchup because that’s his favorite food. And, voila! There’s your braising liquid.

Step 4

Place the seared hunk of beef in the braising liquid, which should only cover part of your roast. Remember, it sits in the liquid, it’s not immersed. Place the Dutch over, cover on, in the oven and allow it to cook for a long time.

How long, you ask? Until it’s cooked. Isn’t that annoying? That’s what my chef husband is always telling me. And now I’m telling you. Frankly, the longer the better. You want it in long enough to break down the collagen to form gelatine.