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Home Cooking

Best oven temperature for braising beef?

Ajax32 | Feb 11, 201006:16 AM     2

Hi everyone,
I'm making a Chinese style braised beef for a big group this weekend - basically a boeuf bourguignon with sherry, five spice, soy sauce and ginger instead of red wine and herbs.

Last time I made bourguignon I followed the Julie Child method of braising at 325F for 2.5 hours and the meat came out a tiny bit tough. It was definitely not melt in your mouth tender. I used well-marbled chuck so I don't think the meat was the problem. When I checked it the liquid was bubbling pretty vigorously so I have the feeling that I should have lowered the temperature to 300F. Another alternative I could think of was that I should have braised it for another 20-30 min. What does everyone suggest as the optimal oven braising temperature? 300, 325 or 350? And optimum braising time? I will be using a 4lb chuck roast cut into 1-2 inch chunks if that helps.

Also do you think braising on the stove top would work? I always braise chicken on the stove for one hour and it comes out perfect every time, why not do it with beef?

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