Texas broil refers not to a cooking method, but to a specific roast or steak cut from the chuck, or shoulder area of the animal. Braising is the preferred cooking method for Texas broil roast because the meat needs slow, moist cooking to break up the tough fibers and tenderize the meat. This high-flavor, low-cost roast cut from a muscular area of the beef is commonly known as a chuck 7-bone roast because of the bone, which is shaped like the number 7. Cook a Texas broil roast on the stove top or in the oven.
Pat the meat dry with a paper towel; dry meat browns more effectively.
Drizzle a small amount of cooking oil into heavy skillet. Heat the oil over medium heat.
Place the roast in the hot oil. Brown the meat slowly, turning often, until all sides are dark brown.
Season the meat generously with salt and pepper. This is also the time to add your choice of dry seasonings such as garlic or onion powder, sage or thyme, if you like.
Place the browned roast in a large saucepan or cooking pot. Pour in approximately 1/2 to 2 cups of water, broth, cider, juice or beer.
Place the pan on a burner turned to high, then turn the burner to low as soon as the liquid begins to boil.
Cover the pan tightly and simmer the texas broil gently until the meat is fork-tender. A roast weighing 2 1/2 to 4 pounds requires approximately 2 to 3 hours.
Remove the Texas broil from the pan and transfer it to a serving plate. Let the meat rest for a minimum of 3 minutes, then cut the meat into slices.
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- You can also cook Texas broil in an oven preheated to 300 F. Place the seasoned roast and liquid in a tightly covered ovenproof pan or Dutch oven, then cook the roast until the meat reaches the desired temperature, approximately 2 to 3 hours.
M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.