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 H-E-B
Cooking Tips
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Moist-Heat Methods for Cooking Meat Courtesy of H-E-B Culinary Department These methods are suitable for cooking less tender cuts of meat that come from chuck or round in order to improve tenderness through the action of applying steam to the meat's connective tissues.  Braise - A simple moist-heat cooking method
that uses steam to improve the tenderness of less tender cuts that
benefit from longer cooking times of 1 1/2 to 3 hours at lower temperatures.
1. Select a roast of uniform shape, if possible, weighing 2 to 4 pounds. 2. Heat a small amount of oil in a stockpot, just large enough to hold the roasts, over Medium heat. 3. Season meat or dust in seasoned flour. Place in heated oil and slowly brown roast all sides. (After browning, oil may be carefully wiped from pan with a paper towel.) 4. Add a small amount of liquid (about 1/2 cup) to pot, such as broth, wine, tomato juice or water. 5. Tightly cover the pot and cook over Low heat on the stovetop or in a 300 degree F oven until meat is fork-tender. 6. Add vegetables toward the end of the cooking time, such as during the last hour. Stew - A traditional and flavorful moist-heat cooking method in which small pieces of less tender cuts of meat are evenly and gently cooked completely covered with liquid for 1 to 3 hours over very Low heat until tender; whole cuts of meat may also be simmered covered in liquid) 1. Coat meat lightly with seasoned flour. (Meat may also be browned without flour coating.) 2. Heat a small amount of oil in a stockpot over Medium heat. Brown meat slowly on all sides. 3. Season meat or dust in seasoned flour. Place in heated oil and slowly brown roast all sides. (After browning, oil may be carefully wiped from pan with a paper towel.) 4. Cover meat with liquid such as broth, water or vegetable juice and bring to a boil. 5. Tightly cover pot. Reduce heat to Low or place in 300 degrees F oven. Cook, covered, until meat is fork-tender. 6. Add vegetables toward the end of the cooking time, such as during the last hour. |
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