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All tender joints of beef, pork, veal and lamb are
suitable for braising. Searing and braising times
depend on the size of the piece of meat.
Searing time refers to the time the meat spends in hot
fat.
Dish
Searing on the hotplate
(time in minutes)
Cooking in the oven
(time in minutes)
Small pieces of meat
MediumĆsized pieces of meat
Large pieces of meat
Braised meat is not as hot as
conventionally roasted meat.
To keep braised meat warm,
Table
Tips for braising