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Braising

Stewing, braising and casseroling

  • Stewing, braising and casseroling are all moist methods of cooking that are cooked in the oven or on the hob. The meat is simmered gently at a low temperature with added liquid.

  • Allow approximately 225-350g (8-12oz) vegetables (use root vegetables cut into chunks) per 450g (1lb) meat and 150ml (¾pt) liquid (try stock, wine, beer etc).

Method
  • There are two methods of preparation:

    1. All the meat, vegetables and liquid are added to a large pan or ovenproof casserole dish. Cover and cook for the recommended time.

    2. The traditional 'sealing' method is where the meat and vegetables are browned in a little oil then the remaining ingredients are added.

  • You could also try adding jars of shop bought sauces to make preparation really quick. This method is ideal for making tasty curries, simply add a jar of shop bought curry sauce to some cubed meat and vegetables and cook for the calculated cooking time.

Stewing, braising, casseroling Gas mark 3, 170°C, 325°F
Lamb: Shoulder steaks Braise for 1-1½ hours
Lamb:Chops and cutlets: Loin, Chump - 2cm (¾") thick Braise for 1-1½ hours
Beef: Topside, braising steak; dice and daubes; shin and leg Stew: 2-3 hours
Braise: Braising steak (Shin, leg, neck) – 1½-2½ hours