Casseroling, stewing and braising
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 vegetables (use root vegetables cut into chunks) per 450g meat and 150ml liquid (try stock, wine, beer etc).
There are two methods of preparation:
- All the meat, vegetables and liquid are added to a large pan or ovenproof casserole dish. Cover and cook for the recommended time.
- 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||170°C, 150°C Fan, Gas Mark 3.|
|Lamb: Shoulder steaks||Braise for 1-1½ hours|
|Lamb:Chops and cutlets: Loin, Chump - 2cm 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
Using a slow cooker
Electric slow cookers can provide an economical method of low energy cooking and available in a variety of sizes to suit all households and budgets. They are perfect for batch-cooked meals and a versatile asset to have in the kitchen.
Basic models only have two settings – high and low, while premium models may a have medium/and or auto setting.
Cooking Times for Slow Cookers
As a rule, for cooking times, always refer to the manufacturers’ handbook, but generally cook on:
LOW for 8-10 hours
HIGH for 4-6 hours