ThinkBeef

This roast is best done in the slow cooker or simmered in the oven in a sauce or liquid that comes halfway up the side of the meat in a heavy pot with a tight-fitting lid.

Cooking Methods:

Simmering/Braising/Stewing is used for stew cubes, cuts from the shoulder and shank or to poach veal meatballs or stuffed cutlets (roulade).

1. Pat meat dry with paper towel. Season all over with salt and pepper to your taste. Heat a lightly-oiled deep skillet/sauté pan or Dutch oven/enamelled cast iron roaster over medium-high heat; add the meat and brown all over to a light colour, turning with tongs. Transfer to a plate/platter; set aside. NOTE: skip browning for recipes where the meat is to be poached (e.g. Blanquette or meatballs in sauce or soup).
2. Reduce heat to medium and add a splash of oil if necessary; cook diced onions, celery or other seasoning vegetables until softened. (Optional: for thickening, add 1 tbsp (15 mL) of flour; cook stirring for 1 minute.) Add a splash of liquid (stock, wine or broth) and bring to a boil, stirring and scraping up and brown bits from the pan.
3. Return meat and any accumulated juices to the pan. Add more liquid to just come half way up the meat. Cover and cook in preheated 325°F (160°C) oven or keep at a constant low simmer on stovetop, turning meat occasionally.
   Stew cubes, chops, shank or roasts: cook until fork-tender, about 1¼ hours for stew cubes and chops, 1½ to 2 hours for shank, or 2 to 3 hours for roasts.
   Meatballs and stuffed cutlets: cook until a digital instant-read thermometer reads 160°F/71°C when inserted into several meatballs/pieces, about 30 minutes, depending on the size.
4. Transfer meat and any vegetables to a bowl, platter or carving board; cover with foil and let rest 5 to 10 minutes.