Braising meat – casseroles, stews or joints
If you don’t have your own recipe for braising meat, here’s one that we like to use.
Instructions
- Pre-heat oven to required temp and ensure it is hot
- Allow the meat to come to room temperature before you start and ensure it is dry (pat with kitchen paper)
- Using an oven-proofed large pan, heat on the hob and add a little oil. Sear the meat (for casseroles and stews – sear in small batches) and ensure the meat is browned all over. Take the meat out and put to one side
- Sear your vegetables until lightly caramelised
- Keep the pan on the hob, on a gentle heat and add the meat back into the pan. Add your stock or wine and your herbs – your liquid should cover at least a third to half of the meat. Bring to the boil gently
- Transfer the pan to the oven – ensuring the lid is added at this stage
- Check your casserole after an hour and ensure there is liquid still in the pot. For joints, use a meat fork to check that the fork goes in and out of the meat easily. If you feel it needs longer then check at regular intervals. For casseroles and stews simply taste for tenderness
Notes
Oven heat: Gas mark 1-3/140c -160c/275f – 325f. Ensure the oven is hot.
Cooking time: This will vary with the type of cut and the oven. We recommend you check it after an hour to see if the meat is tender and then check at regular intervals after this time if it needs a little longer.