Time-Table for Braising

CUT Average Weight or Thickness Approximate Total Cooking Time

BEEF

Pot-Roast 3-5 pounds 3-4 hours

Swiss steak 1½-2½ inches 2-3 hours

Fricassee 2 inch cubes 1½-2½ hours

Beef birds ½ inch (× 2 in. × 4 in.) 1½-2½ hours

Short ribs Pieces (2 in. × 2 in. × 4 in.) 1½-2½ hours

Round steak ¾ inch 45-60 minutes

Stuffed steak ½-¾ inch 1½ hours

PORK

Chops ¾-1½ inches 45-60 minutes

Spareribs 2-3 pounds 1½ hours

Tenderloin

Whole ¾-1 pound 45-60 minutes

Fillets ½ inch 30 minutes

Shoulder steak ¾ inch 45-60 minutes

LAMB

Breast—stuffed 2-3 pounds 1½-2 hours

Breast—rolled 1½-2 pounds 1½-2 hours

Neck slices ¾ inch 1 hour

Shanks ½ pound each 1-1½ hours

Shoulder chops 1 inch 45-60 minutes

VEAL

Breast—stuffed 3-4 pounds 1½-2½ hours

Breast—rolled 2-3 pounds 1½-2½ hours

Birds ½ inch (× 2 in. × 4 in.) 45-60 minutes

Chops ½-¾ inch 45-60 minutes

Steak or cutlets ½-¾ inch 45-60 minutes

Shoulder chops ½-¾ inch 45-60 minutes

Shoulder cubes 1-2 inches 45-60 minutes