Roasting in Liquid

Slow moist methods include pot roasting, stewing, braising and casseroling. These methods are ideal for tenderising less expensive, less tender cuts of meat and are convenient ways of cooking as they require very little preparation or attention during cooking. Simply pop one in the oven or on the hob and let it cook while you sit and relax. As it is all cooked in one pot you'll save on washing up too!!

Pot Roasting

• Pot roasting uses whole joints of meat - boned and rolled joints are ideal for pot roasting.

• It is traditionally carried out by browning the joint and then cooking in the oven or on the hob with liquid and vegetables.

• Allow approximately 450g (1lb) vegetables (use root vegetables cut into large pieces) and 150ml (¾pt) liquid (try stock, wine, cider, beer etc) for a 1.25kg (2¾lb) joint.

Method

• Heat 15ml (1tbsp) oil in a large heavy based saucepan or casserole dish. Brown the joint on all sides.

• Add the vegetables and liquid, and any seasoning or herbs.

• Cover and cook either on the hob on a low simmer or in the oven for the calculated cooking time.

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.