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#1
11-10-1999, 07:46 PM
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 braising beef I find that when braisng a shoulder cut of beef, that there is a lot more liquid in the pan then when I start and that the meat is dry- I seal the beef first, I add a small amount of braisng liquid and tightly cover the pan, then braise at 140c for till fork tender- any tips?  |
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#2
11-10-1999, 10:02 PM
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 I think you are cooking it too long, Uri. Try cutting your cooking time in half. |
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#3
11-15-1999, 11:52 PM
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| 140celsius is impossible except at greater than 1 atmosphere. Try 75celcius. |
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