Braising for large or small cuts, but traditionally less-tender 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 degrees F.) oven for 1 to 3 hours, until tender.|
|5)||If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.|