Three Easy Steps To Undercover Cooking

(Braising, Pot Roasting, Stewing)

Remove beef from refrigerator. Lightly coat with seasoned flour, if desired. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Season beef, as desired. (Omit dredging and browning for corned beef brisket.)
Add liquid, such as broth, water, juice, beer and/or wine, to pan. Bring to a boil; reduce heat.

For pot roasts and other braised dishes, such as Swiss steak, chilis and shredded beef, use small amount of liquid (1/2 to 2 cups).
For stews and soups, use at least enough liquid to cover beef.
Corned beef brisket is cooked in liquid to cover.

Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325�F oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak over during cooking.) The cooking liquid may be thickened or reduced, as desired.

Undercover Cooking Guidelines

Beef Cut

Thickness/Weight

Approximate Total Cooking Time
(covered over low heat)

Chuck Pot Roast

boneless
(Arm, Shoulder or Blade)

2-1/2 to 4 pounds

2 to 3 hours

Chuck Shoulder Steak

boneless

3/4 to 1 inch

1-1/4 to 1/-3/4 hours

Boneless Round Rump Roast

3 to 3-1/4
pounds

2-3/4 to 3-1/4 hours

Round Steak

boneless
(Eye or Bottom)

3/4to 1 inch
1 to 1-1/2 inches

1-1/4 to 1-3/4 hours
1-3/4 to 2-1/2 hours

Brisket

fresh

2-1/2 to 3-1/2 pounds

2-1/2 to 3 hours

Corned Beef Brisket

2-1/2 to 3-1/2
pounds
3-1/2 to 5
pounds

2-1/2 to 3-1/2 hours
3-1/2 to 4-1/2 hours

Beef For Stew

1 to 1-1/2
inch pieces

1-3/4 to 2-1/4 hours

Shank Cross Cuts