Braised beef can be intimidating, and there seem to be a lot of ways to get it wrong – too dry, too tough, not quite right. We’ve found the perfect method for getting the meat tender and juicy, as well as a flavorful sauce perfect for serving with mashed potatoes and buttery rolls. Our secret? Tin foil! Wrapping the roast in tin foil with the sauce, allows the meat to soak up the juices and simmer low and slow until it practically falls apart and melts in your mouth.
Braising is a technique best used on tougher cuts of meat, like a shoulder or chuck roast. Bone-in meats require more work afterward, but the bone really helps keep everything tender and moist while cooking. Lastly, you’ll want to find a cut that has beautiful marbling. The more tendons, the better! Don’t be afraid of the braised beef roast any longer; with this easy method of cooking meat, your family will be begging for more!
To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.