Browning Meat for Stews
 
 
This method works well for both beef and pork.

See the Notes section at the bottom of the recipe for the pork instructions.

I have described the more efficient manner that I use in the Instructions section below. If you prefer the cubes to be browned on 4 sides (instead of 2), the total cooking time remains relatively the same with the following modification).
• For the beef, rotate the beef 90 Degrees every 2 minutes; this totals 8 minutes for the 4 sides.
• For the pork, rotate the pork 90 Degrees every 3 minutes; this totals 12 minutes for the 4 sides.
Ingredients
  • good quality beef roast(s)
Instructions
  1. Take out the beef in advance and allow it to come to room temperature. (Preferable, but not a show stopper if you forget to do this step.)
  2. Turn on the barbeque and set it to come to High temperature (same temperature as you cook a steak at). This will take 10-20 minutes depending on your barbecue.
  3. With a very sharp kitchen knife cut the roast into 1 inch (2.54 cm) steaks.
  4. Next cut the steaks into 1 inch (2.54 cm) strips.
  5. When the barbeque is at the correct temperature, lay the strips flat in a diagonal manner to get good contact with the grills to end up with nice grill marks.
  6. Close the lid of the barbecue.
  7. Let the beef brown for 4 minutes.
  8. Lift the lid of the barbecue, flip beef strips over onto the opposite side, close the lid, and brown for an additional 4 minutes.
  9. Lift the lid of the barbecue,remove the beef strips from the barbecue, place into a large heat resistant bowl or plate, and let rest for 2-3 minutes. The beef at this point will be medium to medium-rare.
  10. Cut the strips into 1 inch (2.54 cm) cubes and make sure to keep all the juice from the beef strips and cubes.
  11. Put beef cubes and any juices into stew as directed.
Notes
For Pork:
• I normally use pork tenderloins (removing the tough silvery membrane), however, pork roasts work just as well.
• Leave the pork in the refrigerator until ready to cut.
• Cook at Medium-High temperature.
• Increase cooking time for pork to 5-6 minutes on each side.
• For pork you are looking to have it just cooked for the stew. Pink in the inside is fine. Raw is not acceptable. If you get overcooked desert pork, well, ;-) I can't help you.
Recipe by Craving Life at http://craving-life.com/tips/browning-meat-for-stews/