Should the pot roast be entirely submerged, half sumerged, not at all submerged and on a rack above the liquid? Does liquid requirement vary from meat to meat? Thanks for your time.
2006-12-05 23:40:19 · 4 answers · asked by kmm4864990 1 in Food & Drink ➔ Cooking & Recipes
I braise my potroasts all the time, much easier to do.
Yea yea yea, brown in oil and whatnot... I don't drain it. I add enough stock/broth/water/wine whatnot to fill it to HALF WAY up the meat so that the juices will run over the sides when they come out the top. Anymore would be a waste and the meat comes out just fine after 2-3 hours.
A cup of the braising liquid makes a fine gravy for it.
2006-12-06 00:31:05 · answer #1 · answered by in_no_sent_lianne_669 2 · 0⤊ 0⤋
The amount of liquid whoul just come to the top of the product being braised. It is not necessary to use a rack. For best results brown the roast before braising this helps add color and taste. Place whatever veggies you will use i.e. carrots, onios, celery (cut in large chunks) on the bottom of the pot place roast on top add more veggies around the sides then add liquid to just cover the entire amount of solids - you can add some wine at this point to enhance the taste. Bring the pot to a rolling boil - then cover reduce the heat and simmer until very tender. Alternatively, bring the pot to a boil cover tightly put in a preheated oven (375F) and cook until done. The amount of liquid would be the same for any protein used (pork, beef, chicken, lamb, et al)
2006-12-06 08:28:59 · answer #2 · answered by Robert 3 · 0⤊ 0⤋
It depends on the cooking container you are using. Crock pots take none or tiny amt., and pot on stove without lid is going to boil out more. I like the crock pot or using a good pot with lid on top of stove with turned down to simmer. After browning, I add enough to bring to level of roast. You do have to check it occasionally to see if you need more added and depending on what else you want with it. I like enough liquid to cook potatoes and carrots around the roast in. The key is cooking slow and long until it falls apart easily with fork. Oh and do brown it well first. That dark drippings int he pot make for better flavor when you add the water.
2006-12-06 07:55:58 · answer #3 · answered by yessireee 3 · 0⤊ 0⤋
. Slowly brown beef on all sides in a small amount of oil in a heavy pan. Pour off drippings and season as desired.
2. Add a small amount (1/2 - 2 cups) of liquid, such as stock, water or wine.
2006-12-06 07:43:02 · answer #4 · answered by cmhurley64 6 · 0⤊ 0⤋