When it comes to comfort food, it's hard to beat a
casserole.
This simple cooking method takes everyday cuts of meat and
transforms them into hearty, delicious meals full of flavour. And whats more these slow cooked dishes are easy to make!
Best cuts to choose from:
Beef:
Chuck Steak (Rib Steak), Round Steak,
Topside, Silverside.
Topside, Silverside.
Lamb:
Shanks, Diced Lamb, boneless Shoulder,
neck of Lamb.
neck of Lamb.
Chicken:
whole Chicken cut into portions usually 8 pieces or any 'on the bone' cut.
Pork:
Diced Pork Shoulder.
Handy hints:
*Cut ingredients into similar size pieces so they cook evenly.
*Use an ovenproof casserole dish - so you can transfer from the hob to the oven only using one dish.
*A tight fitting lid ensures the dish doesn't lose moisture during the cooking process.
*Choose cuts that are tougher but when slowly cooked will become tender, but won't disintegrate.
*Coat the meat in flour and brown first.- this seals in the juices.
*Always work in batches.
* Making a casserole in advance intenisifies the flavour.
*Cut ingredients into similar size pieces so they cook evenly.
*Use an ovenproof casserole dish - so you can transfer from the hob to the oven only using one dish.
*A tight fitting lid ensures the dish doesn't lose moisture during the cooking process.
*Choose cuts that are tougher but when slowly cooked will become tender, but won't disintegrate.
*Coat the meat in flour and brown first.- this seals in the juices.
*Always work in batches.
* Making a casserole in advance intenisifies the flavour.
Making a casserole:
Step 1: Place flour on a plate & season.
Step 2: Add the meat and toss to coat.
Shake off excess.
Step 3: Heat the oil in the casserole dish.
Step 4: Add the meat and brown in batches.
Step 5: Transfer the meat to a plate.
Step 6: Add the veg to the casserole dish....such as onion, carrot, celery cubes, cook until slightly softened.
Step 7: Return the meat to the dish, add the liquid stock, wine, tin tomatoes, herbs & spices.
Step 8: Cover tightly with lid. Cook according to recipe.
Step 2: Add the meat and toss to coat.
Shake off excess.
Step 3: Heat the oil in the casserole dish.
Step 4: Add the meat and brown in batches.
Step 5: Transfer the meat to a plate.
Step 6: Add the veg to the casserole dish....such as onion, carrot, celery cubes, cook until slightly softened.
Step 7: Return the meat to the dish, add the liquid stock, wine, tin tomatoes, herbs & spices.
Step 8: Cover tightly with lid. Cook according to recipe.
Remember Simmer slowly for 1 and 1/2 - 2 hours
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