Braise / Casserole / Pot Roast

Follow these basic steps for tender results.

HOW TO CASSEROLE

• Cut meat into cubes.
• Oil the meat then brown in a frying pan over a high heat then transfer to a casserole dish. This is best done in small batches which will help the meat brown evenly rather than stew or burn in the pan.
• Repeat with seasonal vegetables.
• Remove excess fat from pan and add stock or liquid, stir well then pour over meat and vegetables in the casserole dish. Liquid should almost cover meat.
• Cover dish tightly and cook in a preheated oven or slow cooker according to the recipe.

How to convert a regular recipe for the slow cooker

Time: As a general rule, 1 hour of simmering on the cooktop of oven equates to approximately 5-6 hours on low or 2-2.5 hours on high in a slow cooker.

Liquid: As there is little evaporation when cooking with a slow cooker, you need to reduce the amount of liquid. As a general rule, reduce the liquid (such as stock, wine or water) by about half of the original amount. A maximum of two cups of liquid will generally be enough for most slow cooker recipes (except soups).

Tips for Top Results

• Use the appropriate cut of meat; cuts with a certain amount of marbling and gelatinous connective tissue retain juiciness better than very lean cuts when cooked long and slowly. Economical cuts of beef will cook to perfection in a casserole / slow cooker.
• Browning meat first not only improves colour but also develops flavour.
• A tight-fitting lid holds in the steam that helps to soften the connective tissue, making the meat more tender.
• Over cooking can make meat dry and stringy. Cook until just tender and check for readiness at intervals. If the meat is ready but the cooking liquid has not reduced enough to give a good sauce consistency, remove the meat (keep it covered so the surface does not dry) while you complete the sauce. Then return the meat to the hot sauce.
• Thicken casserole by adding flour, mixed into a paste with water, in the last half hour of cooking.

Best cuts for casseroles / slow cooker:

BEEF: blade, chuck, skirt, topside, fresh silverside, shank/shin, brisket, spare ribs, oxtail.

LAMB: neck chops, shoulder chops, leg chops, shanks, diced.