1. Slowly brown beef in oil in heavy pan. Drain. Season, as desired.
2. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325 degree F oven per chart or until fork-tender
|Beef Cut||Weight||Total Cooking Time|
|Chuck Pot Roast||2-1/2 to 4 lbs.||2 to 3 hrs.|
|Brisket, fresh||2-1/2 to 3-1/2 lbs.||2-1/2 to 3 hrs.|
|Brisket, corned||2-1/2 to 3-1/2 lbs.||2-1/2 to 3-1/2 hrs.|
|3-1/2 to 5 lbs.||3-1/2 to 4-1/2 hrs.|
Category: BeefBack to Cooking Directions