Hi,

In "Make It Italian", Nancy Barr offers that braising on the
stove or in the oven makes only a small difference. (paraphrasing)
In the oven is generally preferable because the heating is more even
but if the oven is already occupied by a couple loafs of bread baking
away, the stove top is quite usable, though the meat should be
checked and turned more frequently to avoid burning.

My preferance is the stove top because its easier to watch things.


Louis Cohen wrote:
> Does it make any difference for a stew or braise if you simmer on the

> stovetop or in the oven (assuming that you can simmer on the
stovetop)?
>
> Which one is more energy-efficient?
> --
>
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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
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> Regards
>
> Louis Cohen
>
> "Yes, yes, I will desalinate you, you grande morue!"
>=20
> =C9mile Zola, Assommoir 1877