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Look below for braising basics including cooking instructions, cooking tips and recommended cuts.
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275° to 300° F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20-45 minutes.
Not crowding your pan will allow moisture to escape during the browning process and give you a properly browned item.
For successful browning, foods must be dry and free of moisture or steaming not browning will result.
Blade Steak/Pork Steak
Sirloin Pork Chops, Boneless or Bone-In
Braising basics, cooking tips and recommended cuts are all sourced from the
National Pork Board.