Slow cooked melt-in-your mouth

Braising, aka slow cooking, is great any time of the year for tougher cuts of meat, but really comes into its own during winter.

Slow cookers are an excellent way to ensure dinner is ready when you walk in the door after work. Or create and pop your favourite slow dish dish in the oven for a few hours.

Braising is often used for large cuts of beef, such as a roast or brisket, with a small amount of liquid. This method is ideal for tenderising tougher – and typically less expensive – cuts of beef, lamb and venison.

Favourite cuts to braise include beef short ribs, brisket, beef cheeks, pork and lamb shoulders, lamb shanks, and chicken thighs and legs.

Leave bones in, if possible, to add flavour. Specific braised dishes include pot roast, chicken cacciatore, goulash, coq au vin, beef bourguignon, beef brisket, oxtail, and tajines, among others.

How to braise properly

Add stock or water halfway up the meat you’re braising and bring to a boil, then immediately lower to a simmer.

Once it’s simmering, you can add in aromatics, and vegetables such as carrots, potatoes and kumaras, yams, leeks, cabbage, and mushrooms.

Cover and keep it at a low simmer on the stovetop or in the oven at 180 degrees Celsius.


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