Use a small amount of oil. Pour off and discard drippings and season as desired. Cover the pan with a tight fitting lid to contain steam. 2 to 3 hours Round Steak 2x2x4 in. 2 to 3 hours Back Ribs 2x2x4 in.
Braising is more often for large pieces of meat while stewing is used for smaller pieces of meat.
While simmering, check the pot to ensure that liquid has not completely evaporated. If so, add more liquid. It is okay to use water, although liquid other than water will add more flavor to your broth. Vegetables should be added during the last half of simmering. For braising recipes, search the Recipe Book .