Show the know how of blaising braising Bra Brai ising in braising blaising Bra ising Is a method ot of moist heat cookery in which meat Is browned in a little hot fat then cooked slowly in a covered utensil usually with a small amount of added liquid examples pot roast swiss steak 1 season meat with salt andl and pepper sprinkle with hour flour for a richer brown 2 brown meat slowly on all sides in a little hot fat 3 add small amount of liquid As liquid cooks away a little more mor may be added 4 cover tightly cook over low heat beat at simmering temperature on top of range or in moderately low deg F oven until meat la is tender 2 to 3 hours for a pot roast I 1 to 2 hours tor for swiss steak 30 45 minutes before meat Is done vegetables may be added continue cooking until meat and vegetables are tender MEAT CUTS FOR BRAISING BEEF pot roasts arm blade round and flank steaks short ribs plate brisket cross cut shanks VEAL breast arm ann shoulder sirloin and round steaks cutlets chops cubes patties PORK shoulder steaks rib and loin chops spareribs Spare ribs tenderloin hocks patties LAMB shoulder chops breast neck slices shanks VARIETY MEATS heart kidney brains liver sweetbreads Sweet breads SPECIAL POINTS ON BRAISING 1 braising blaising Bra ising Is the best method for preparing pork and veal steaks and chops since these cuts may be cooked well done by this method and yet be tender and juicy 2 brown braised braided meats slowly for a brown that stays on bett better r 3 meats may be braised braided in a slow oven deg dee F r or simmer cd ca on range 4 season meat after browning or it if the meat Is floured add the seasoning to the flour |