"Ward Abbott" > wrote in message

>
> Keep it covered....completely...and don't peek. You should be using a
> braising technique.

Thanks Ward and all responders.

I covered with a foil tent, because I didn't have anything big enough, but
it isn't a tight fit. I wonder how a pressure cooker would do.


> braise
> [BRAYZ]
> A cooking method by which food (usually meat or vegetables) is first
> browned in fat, then cooked, tightly covered, in a small amount of
> liquid at low heat for a lengthy period of time. The long, slow
> cooking develops flavor and tenderizes foods by gently breaking down
> their fibers. Braising can be done on top of the range or in the oven.
> A tight-fitting lid is very important to prevent the liquid from
> evaporating.

About browning in fat, do you sear these roasts first? If so, in the oven
uncovered, or in a hot pan?


--

Reply in group, but if emailing add another
zero, and remove the last word.