Braising is a form of stewing in the oven. Pot roasting is cooking in a kettle on top of the stove, using only a small amount of water. The less tender cuts of meat may be cooked by either method. The meat is browned first to improve the flavor and is then cooked slowly in a small amount of water, in a closely covered kettle or pan, until tender.

Braised Beef

Sprinkle 1/2 c. each salt pork, carrot, onion, and celery, cut in dice, in a covered dripping pan, and place 5 lb. beef round, rump, or shoulder, on them. Add 1 pt. stock or water, 1/2 bay leaf, piece of red pepper or 6 peppercorns, 3 cloves. Dredge meat with flour. Let brown in hot oven. Spread a few more of the vegetable cubes on top, add 2 ts. salt. Cover closely and cook in oven very slowly 4 or 5 hours. Put meat on a platter, thicken the gravy, and serve with the meat. 1 cup tomato may be added when meat is half done.

Pot Roast

Four to six lb. from the rump, round, or shoulder of beef. Brown the cut sides in a hot kettle in some fat from the beef, add 1 c. hot water, season with salt and pepper, and place on the stove, where it will keep just below the boiling point. Do not let the water cook entirely away, but add only enough to keep the meat from burning. Cover closely and cook till very tender, but do not let it break. Serve hot or cold. When cold it may be cut in quarter inch slices and sauteed in hot butter.