Braises beef is incredibly tender, juicy, and flavorful. By braising tougher cuts of beef like chuck roast, brisket, or short ribs slowly in a flavorful liquid, the meat essentially cooks in its own juices, breaking down the collagen and becoming fall-apart tender.
Browning the meat first adds tons of flavor Braising is simple but transforms even the cheapest cuts of beef into a melt-in-your-mouth dinner Follow this beginner’s guide to braising beef for perfect results every time,
What is Braising Beef?
Braising utilizes both dry heat and moist heat to cook meat:
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Dry Heat First the beef is seared over high heat to brown the exterior and develop rich, caramelized flavors
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Moist Heat: Then the browned beef is simmered in a small amount of flavorful liquid like broth, wine, or sauce at low heat for a long time. This gentle cooking tenderizes the meat.
Braising times range from 1-3 hours depending on the size and cut of beef. Chuck roast brisket short ribs and other tough cuts become succulent and tender with braising.
Tips for Braising Beef
Follow these tips for foolproof braised beef:
- Use a heavy pot with a tight-fitting lid like a Dutch oven to evenly distribute heat.
- Pat beef dry before searing to promote browning.
- Sear beef in batches to maximize browning.
- Deglaze the pot after searing to pick up flavorful browned bits.
- Add vegetables like carrots, onions, celery near the end so they don’t overcook.
- Check tenderness periodically and add more liquid if needed.
- Let braised beef rest before serving so juices redistribute.
How to Choose a Cut of Beef for Braising
For braising, choose well-marbled cuts from the chuck, brisket, round, or short plate. These tougher cuts become tender and juicy when braised.
Some of the best cuts for braising include:
- Chuck roast
- Brisket
- Short ribs
- Round roast
- Flank steak
Avoid expensive tender cuts like tenderloin or strip steak, which would be overcooked with braising.
Ingredients to Have on Hand
Beef: Tough, well-marbled braising cuts like chuck roast or short ribs.
Liquid: Broth, beer, wine, cider, juice – adds moisture and flavor.
Vegetables: Onion, carrots, celery, garlic – build flavor.
Herbs & Spices: Bay leaves, thyme, garlic, pepper.
Thickeners (optional): Flour or cornstarch to thicken the braising liquid.
Step-by-Step Guide to Braising Beef
Follow these simple steps for fork-tender braised beef:
1. Prep the Beef & Ingredients
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Trim excess fat from beef. Cut into 2-4 inch pieces if desired.
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Pat the beef dry and season all over with salt and pepper or a spice rub.
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Chop aromatics like onion, celery, garlic. Measure out liquids.
2. Brown the Beef
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Heat oil in a heavy pot or Dutch oven over medium-high heat.
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Working in batches, sear beef on all sides until well browned, 2-3 minutes per side.
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Transfer seared beef to a plate. Pour off most of the fat.
3. Sauté Aromatics
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If needed, add more oil and sauté aromatics like onion and garlic briefly.
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Add herbs or spices and cook 1 minute more.
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Deglaze pot with a splash of wine or broth, scraping up browned bits.
4. Add Liquid & Return Beef to Pot
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Add enough liquid to come 1/3-1/2 way up the beef pieces. Bring to a simmer.
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Return seared beef and any juices to the pot. Cover and transfer to a 325°F oven.
5. Braise the Beef
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Let beef braise for 2-4 hours until fork tender, turning occasionally.
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Add hearty vegetables like carrots halfway through. Add delicate veggies towards the end.
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Check liquid level periodically and add more as needed to prevent drying out.
6. Finish the Braise
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Transfer beef to a platter, tent with foil and let rest 10-15 minutes.
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Simmer braising liquid to reduce to a sauce consistency if desired.
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Season sauce with salt, pepper and Worcestershire sauce. Pour over beef and serve!
Best Side Dishes for Braised Beef
Pair braised beef with:
- Mashed or roasted potatoes
- Buttered egg noodles
- Polenta
- Crusty bread
- Steamed vegetables like carrots or broccoli
Tips for Leftover Braised Beef
Leftover braised beef is amazing. Here are some ideas:
- Shred or slice beef and pile on sandwiches or nachos.
- Toss with pasta or rice for an easy meal.
- Mix into scrambled eggs, omelets or breakfast tacos.
- Use as a protein-packed pizza or flatbread topping.
Variations for Braised Beef
Pot Roast
- Classic Sunday supper. Braise chuck roast with onions, carrots, celery and herbs.
Short Ribs
- Braise boneless short ribs in red wine or barbecue sauce. Amazingly tender.
Beef Bourguignon
- Braised beef stew with red wine, mushrooms, bacon and pearl onions.
Carbonnade
- Belgian beef braised in beer with onions, brown sugar and mustard.
Swiss Steak
- Flattened round steak braised in a tomato, onion and garlic sauce.
With the right cut of beef and a heavy pot, you can easily make incredibly tasty braised beef dishes at home. Follow this simple guide for melt-in-your-mouth tender braised beef every time.
FAQ
How do you braise beef so it’s tender?
- Season and sear the beef on all sides.
- Cook the vegetables in the drippings and butter. Deglaze with wine.
- Return the meat to the pan with its juices, herbs, and Worcestershire sauce.
- Pour in the beef broth and bring to a simmer.
- Cover and place in the preheated oven until the meat is very tender.
How to cook braise beef?
- Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. …
- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender.
What are the 4 steps in braising technique?
You may need to brown in two batches in order to allow air to circulate freely around the food, but during the slow simmer, meat should be nestled as closely together as possible. There are four basic steps to braising: browning the meat, deglazing the pan, slow cooking, and finishing.
What does it mean to braise beef?
Braising is simply a cooking method that involves browning meat or vegetables in oil and then cooking them in a small amount of liquid in a covered pan, either on the stovetop or in the oven. The long, slow cook time helps develop flavor and turn even the toughest meat cuts fork-tender.
How do you prepare meat for braising?
Prepare the meat for braising. Season the meat on all sides with an even coating of salt and pepper. Go easy if you’re going to braise the meat in broth, which will also be seasoned. If you want to add other spices to the dish, wait to add them until after the braising liquid has been added.
How do you cook braised beef?
In French cuisine, braised beef and many other meat dishes will always start with a vegetable base of finely minced carrot, onion, and celery, called mirepoix, which is used to pair with the meat and enrich the sauce. After searing the meat, the mirepoix is added and browned briefly before adding the braising liquid to the pot.
How long does it take to braise beef?
The gentle simmer partially immerses the beef to make it tender. Braising times vary from 1-3 hours depending on the size and toughness of the cut. Chuck roast, brisket, and short ribs are common braising cuts. Follow these tips to braise beef successfully: Use a heavy pot with a tight-fitting lid like a Dutch oven.
Does braised beef have to be well done?
All braised beef will be well done at the end of cooking. The technique of braising is used to create tender results from inherently tough cuts of meat. This is done through a combination of moisture and time – a lot of time. It is not possible to properly braise meat that is not “well done”.
What is braising beef?
Braising is a simple technique that allows you to transform the cheap, tough cuts of beef into tender and delicious meals. Perfected by the French and synonymous with American “pot roasting,” braising involves slow-cooking beef roasts in the oven, simmering them in a rich sauce for a period of several hours.
How do you make a braised beef tender?
You want to look for the beef to be fork-tender and most likely the beef will be in the 190+ degree range. This is the best braised beef recipe. This is a great way to take a not so tender cut and make it fork tender. Season the beef with kosher salt generously sprinkling salt all over all saidesof the beef. Gather your vegetables.