Slow Cooking

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Slow cooking methods include pot roasting, stewing, braising and casseroling. These methods are ideal for tenderising less expensive, tougher 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 (¼pt) liquid (try stock, wine, cider, beer etc) for a 1.25kg (2½lb) 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

  • Stews and casseroles use cubed meat, while braising traditionally uses whole steaks or chops.

  • As with pot roasting the meat is simmered at a low temperature on the hob or in the oven with added liquid.

  • Allow approximately 225-350g (8-12oz) vegetables (use root vegetables cut into chunks) per 450g (1lb) meat and 150ml (¼pt) liquid (try stock, wine, beer etc).

Method

  • It is not necessary to pre seal the meat first, just add all the ingredients to a large pan or casserole dish, cover and cook for recommended time.

  • 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.

BEEF   LAMB   PORK  
Stewing Steaks(chuck, blade)Braising (shin, leg, neck)

Oven temp:Gas 3, 170°C, 325°F

Stew 2-3 hours
Braise 1½-2½ hours

Shoulder Steaks

Oven temp:Gas 3, 170°C, 325°F


Braise:1-1½ hrs

Leg, shoulder steaks:

Oven temp: Gas 3, 170°C, 325°F

Braise/casserole 1-1½ hours

Joints

Silverside, rib and brisket:

Oven temp: Gas 4-5, 180°C, 350°F

Pot roast:
30-40 mins per 450g/½kg(lb) + 30-40 mins

Shoulder, breast, shanks:

Oven temp: Gas 4-5, 180°C, 350°F

Pot roast:
25-30 mins per 450g/½kg(lb) + 25-30 mins

Loin or chump chops, spare-rib

Oven temp: Gas 3, 170°C, 325°F

Braise: 1-1½ hours

        Leg, shoulder, belly and hock: Oven temp:

Gas mark 4-5, 180°C, 350°F

Pot roast:
30-35 mins per 450g/½kg(lb)
+ 30-35 mins

        Gammon Joints

Boil: 20 mins per 450g/½kg(lb)
+ 20 mins