Cooking Beef in Moist Heat

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Published 1972

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Among the all-time country beef favorites are pot roasts, Swiss steaks, short ribs, stews, corned beef and other treats that cook slowly in water or other liquid. Some of these beef dishes require little liquid—pot roasts and Swiss steaks, for instance. Other less tender meats, such as those for stews and corned beef, need to cook in liquid to cover. This provides even, no-watch cooking since the meat does not have to be turned.

Country women have a few pet rules for cooking beef in moist heat. One is to brown the meat on all sides before adding the liquid (corned beef is the exception to this rule). This gives it attractive color and enhances flavors. They simmer the beef gently (do not boil) in a tightly covered utensil. A snug-fitting lid retains the steam, which softens the connective tissue.