I am currently without an oven, so am wondering whether some of the recipes that call for braising in a heavy pot in an oven could also be carried out on the stovetop?
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Monita is a Recipe Tester for Food52
Yes you can do it on the stove top. Cook the meat covered on a very gentle simmer (med-low). Depending on the size of the roast, it will probably need about 3 hours. Check periodically to insure that the simmer doesn't get too vigorous
I agree with Monita above and would add that a heat diffuser will help reduce the risk of burning anything on the bottom. There are lots of styles but I like the cheap old tin ones like the one in the picture.
pierino is a trusted source on General Cooking and Tough Love.
At least in my opinion the cook top is the best place to braise (unless it's an electric range). You can holder a steady simmer and it's easier to check the progress of the pot roast, and perfume your kitchen while you are doing it.
June is a trusted source on General Cooking.
I prefer braising on the stovetop. so yes, you surely can braise successfully without an oven.
amysarah is a trusted home cook.
Another vote for stove top. I learned to make pot roast (the 'mother ship' of braises for me) that way, and find it easier to control than in the oven. Sometimes I do pop it in the oven to rewarm the next day, or to keep it warm for a short period before serving.
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Well played. You deserve a cookie.
You'll finish them all, lickety-split.
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