1. Coat beef lightly with seasoned flour, if desired (can help to prevent sticking). Slowly brown on all sides in a small amount of oil in a heavy pan. Pour off drippings.
2. Cover beef with liquid such as stock, water, juice, beer or wine. Add seasonings as desired. Bring liquid to a boil then reduce heat to low.
3. Cover tightly and simmer gently over low heat on range top according to chart or until beef is fork tender. Reduce or thicken cooking liquid as desired.
|BEEF CUT||THICKNESS/WEIGHT||APPROX. COOKING TIME|
|Beef for Stew||1 to 1-1/2 inches||1-3/4 to 2-1/4 hours|
|Brisket, fresh||2-1/2 to 3-1/2 pounds||2-1/2 to 3 hours|
|Brisket. corned||2-1/2 to 3-1/2 pounds||2-1/2 to 3-1/2 hours|
|3-1/2 to 5 pounds||3-1/2 to 4-1/2 hours|
|All cooking times are based on beef removed directly from refrigerator|