Brown, Then Braise

• Don't forget to calculate the time you need for the first step, browning the beef and the aromatics separately. Assume an average time of about 15 minutes to sear a large roast on all sides, or to properly brown several batches of cubed beef, 3 to 5 minutes per batch. Sauteing the onions and other aromatics, such as garlic and celery, takes an additional 10 minutes before the beef goes back into the pot for braising.

The "Broast"

• A braised roast of about 4 pounds will take at least 2 1/2 hours to braise, after the browning stage. Use about 2 to 3 cups of liquid to braise a 4-pound roast. The roast should be turned about 90 minutes into the cooking when you're cooking it in a covered pot in a 325-degree Fahrenheit oven.

Bourguignon and Beyond

• Cubed beef forms the base of classic braised dishes such as Beef Bourguignon. Because the beef cooks in small pieces, the actual braising requires much less time than for roasts or ribs -- about 15 to 20 minutes. Prior to the braising, brown the cubes in batches, about 3 to 5 minutes per batch. Depending on the complexity of the preparation, the total amount of time can be much longer than the braising step, especially if you use an overnight marinade and a layered, reduced braising liquid.

It's Slow

• Slow cooker braising is ideal because of the low, steady temperature, but it takes longer than oven braising. In addition, many slow cookers can handle only small roasts or steaks, so you must turn to traditional braising for larger cuts. To braise a small roast in a slow cooker, start as you would in traditional braising by searing the beef in a skillet until it's brown all over. Then add the beef, onions or other vegetables, along with the cooking liquid, to the slow cooker and set it to low. Expect a roast to take about 8 hours of braising in a slow cooker.

Short Ribs, Long Braise

• Beef short ribs have a total braising time of at least 90 minutes. After browning, short ribs go into the pot to boil with browned aromatics and cooking liquid. Use red wine, beef stock or a combination. After covering the pot, put it in a 350 F oven for an average time of 2 hours, until the meat is tender.