Best oven temperature for braising beef?

[Ajax32]

Hi everyone,
I'm making a Chinese style braised beef for a big group this weekend - basically a boeuf bourguignon with sherry, five spice, soy sauce and ginger instead of red wine and herbs.

Last time I made bourguignon I followed the Julie Child method of braising at 325F for 2.5 hours and the meat came out a tiny bit tough. It was definitely not melt in your mouth tender. I used well-marbled chuck so I don't think the meat was the problem. When I checked it the liquid was bubbling pretty vigorously so I have the feeling that I should have lowered the temperature to 300F. Another alternative I could think of was that I should have braised it for another 20-30 min. What does everyone suggest as the optimal oven braising temperature? 300, 325 or 350? And optimum braising time? I will be using a 4lb chuck roast cut into 1-2 inch chunks if that helps.

Also do you think braising on the stove top would work? I always braise chicken on the stove for one hour and it comes out perfect every time, why not do it with beef?

[KTinNYC]

"Most braising recipes indicate ideal cooking temperatures to be between 275°F and 325°F. However, Harold McGee, in On Food and Cooking: The Science and Lore of the Kitchen, states that starting a braise at 200°F and then raising the temperature to 250°F after two hours is ideal. This allows for the collagen of the connective tissues to melt into gelatin, while keeping the drying up of the muscle fibers at a minimum. Stevens explains that this gentle simmer keeps the meat "constantly based in flavorful juices," as the gelatin of the meat melds with the aromatics of the cooking liquid.

McGee's "guidelines for succulent braises and stews" call for the following steps to be followed: If the meat must be cut, it should be into pieces that are at least one inch on each side. The meat should then be seared quickly in a hot pan, to kill surface bacteria and add flavor. The pot containing the meat and chosen liquid, lid ajar, should go into a cold oven that is then turned on to 200°F for two hours, and raised to 250°F after that for another hour. After that time, the meat should be checked every 30 minutes so that it can be removed from the oven as soon as a fork easily gets through the meat. Once out of the oven, the meat should be allowed to cool in the cooking liquid, so that it reabsorbs some of it. The cooking liquid can then be reduced into a sauce, if necessary or desired."

http://www.iceculinary.com/news/artic...

[monavano]

You can certainly briase on the stove top. Just bring the dish up to a gentle simmer, lower the heat and cover.