BRAISING in a tightly covered pot or pan combines browning with steaming and stewing and develops rich flavor in meat. Braising is a good way to cook all less tender mear. It is also good for pork chops and for tender cuts of beef, lamb, and veal that are too lean for open-pan roasting and broiling.
The quantity of steaks or chops to allow per person to be served depends largely on individual choice and on the cur of meat selected, hence has been omitted in some of the recipes. For pot roasts, an allowance from ½ to 1 pound of the untrimmed cut, depending on how much bone it contains, is suggested.
| 2 pounds beef round steak ½ cup chopped celery and leaves |
2 cups soft bread crumbs Salt and pepper to taste |
Have the round steak sliced about ½ inch thick. Cut it into strips 2 to 3 inches wide and about 4 inches long. Pound the pieces to flatten them and help make the meat tender. For the stuffing, cook the celery and onion in 2 tablespoons of the fat for a few minutes, add the bread crumbs and seasonings, and mix thoroughly. Put stuffing on each strip of meat, roll, and skewer or tie in place. In the remaining 2 tablespoons of fat, brown the birds slowly on all sides, then cover and cook until tender in a moderate oven (350° F.)—allow about 1½ hours. Or, finish the cooking on top of the stove. Serve the pan drippings with the meat.
| Flank steak of beef ½ cup chopped celery and leaves |
4 tablespoons fat 1½ cups soft bread crumbs |
Select a large flank steak or two small ones, not cut or scored. For the stuffing, cook the celery and the onion in 2 tablespoons of the fat for a few minutes, add the bread crumbs, and season with salt and pepper. Spread the stuffing over the steak. Beginning at one side of the steak, roll it up like a jelly roll, and tie securely in several places with clean string.
Brown in 2 tablespoons of fat in a heavy frying pan or a baking pan, on top of the stove. Turn the meat frequently until browned on all sides. Slip a rack under the meat in the pan, cover closely, and cook until tender in a moderate oven (310° F.)—about 1½ hours.
Start the carving at the end of the roll and cut across the grain, so that each serving is a round slice with the stuffing in the center.
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