Tom Del Rosso wrote on 20 Jan 2007 in rec.food.cooking

> "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?
>
>

Well, browning the meat on all sides does improve the flavour...but you
don't need to. Get a tight fitting foil covering or lid...the idea is to
stop moisture or water vapour leaving the pan. Then worry about improving
flavor. The vapour helps to cook the meat so keep it in at all costs.