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beef4.dat
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1993-09-08
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241b
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14 lines
BRAISED OR SIMMERED CUTS
Pot Roasts, Arm or Chuck -- braise
2╜ to 4 hrs.
Pot Roast, Rump -- braise
2╜ to 4 hrs.
Swiss Steak -- braise 1╜ to 2 hrs.
Stew -- braise 2 - 3 hrs.
Corned Beef -- Simmer in liquid
for 3╜ to 5 hrs.