when braising large pieces of beef i typically start out at 350, then about an hour into it drop down to 275 and continue braising at 275 for the remainder (also about the time when i drop in the veg and pull out the bouquet garni). i found that when i braise at 350-375 for the entire process the outside becomes 'stringy' yet the inner portion is still firm. when i braise at 275 i get an even texture all around and all the way through. YMMV. |