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 | |