Slow Cooking

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Slow cooking keeps all that delicious beef juice trapped inside, ensuring that your Stockman & Dakota meats stay tender and moist. Want even more flavor? Just sear or brown your beef beforehand.

Stewing

Directions

1. Coat beef lightly with seasoned flour, if desired. Slowly brown beef, in batches, on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings.
2. Cover beef with liquid (such as broth, water, juice, beer, wine). Add herbs or seasonings, as desired. Bring liquid to a boil; reduce heat to low.
3. Cover tightly and simmer gently over low heat on top of the range according to chart or until beef is fork-tender.

Beef Cut	Weight/Thickness	Time (Hours)
Beef for Stewing	1 to 1½ inches	1⅓ to 2¼
Brisket	2½ to 3½ lbs.	2½ to 3
Shank Cross Cuts	1 to 1½ inches	2 to 3

Braising

Directions

1. Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef, as desired.
2. Add small amount (½ to 2 cups) of liquid (such as broth, water, juice, beer, wine).
3. Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325° F oven, according to chart or until beef is fork-tender.

Beef Cut	Weight/Thickness	Time (Hours)
Bottom Round, Rump Roast	2½ to 4 lbs.	2 to 3
Brisket	2½ to 3½ lbs.	2½ to 3
Chuck Pot Roast (Shoulder, Arm or Blade), Boneless	2½ to 4 lbs.	2 to 3
Round Steak, Eye or Bottom	¾ to 1 inch	2½ to 3
	1½ inches	1¾ to 2½
Short Ribs	2x2x4 inches	1½ to 2½