Skip Navigation Links.
Skip Navigation Links.
Skip Navigation Links.



Beef for Braising:

  • Beef for Stew
  • Shank Cross Cut
  • Chuck Roast
  • Shoulder Pot Roast
  • Boneless Short Ribs
  • Round Tip Roast


  • Tongs
  • Spatula
  • Platters (prep and serving)
  • Meat Thermometer
  • Heavy Gauge Pan with Lid (braising pan)
  • Dutch Oven or Crock Pot


  • Season both sides of meat with salt and pepper. Then dust meat with flour and sugar. Heat approximately 1-2 Tbsp olive oil in the braising pan. Over medium high heat. Gently tilt pan to distribute oil evenly.
  • Wait until faint smoke appears, indicating that pan is hot enough to brown (caramelize) meat. Brown meat on all sides.

Tip: Remember, too much flour and sugar mixture may cause uneven heating of meat.

  • While not overcrowding the pan, place meat in and press down gently with spatula to ensure the entire surface of the meat is heated on the pan.
  • Turn meat when the bottom section is golden brown, approx. 2 to 2.5 minutes. Cook each side until all sides are golden brown. Remove meat from pan and place on platter.
  • To sauté vegetables: remove any excess fat, leaving approximately 1 Tbsp of fat in pan. Lower heat to medium and add desired vegetables and garlic. Sauté for 3 to 4 minutes or to desired doneness.
  • Place browned meat back into the pan. Add cooking liquid to cover the meat halfway (such as wine, beef broth or water) and browned meat back into the pan.
  • Cook, covered, until tender.