Traditional Braising Guide

Braising involves cooking meat in liquid (often stock or wine, or a mixture), at a low temperature in the oven, or on the hob. This gentle slow cooking process is a combination of roasting and steaming and transforms cuts of meat that are too tough to roast, into mouth-watering stews and casseroles.

1. Prepare the meat

 

Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140ºC - 160ºC/120ºC - 150ºC/Gas 1-3

2. Sear for flavour

 

Heat a large ovenproof pan on a high heat, add a little oil and sear the meat in batches in a single layer until evenly browned all over. Take out the meat and sauté the vegetables.

3. Add the liquid

 

After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to gentle simmer.

4. The cooking process

 

Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is more gentle and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

5. Test the meat

 

We recommend checking casseroles after 1 hour and at regular intervals thereafter. Insert a meat fork into the thickest part of the joint - it should slide in and out easily. With smaller cuts, simply take a piece out and taste it.

Beef Rib Trim Casserole
Lamb Fore Shanks on plate
Pork casserole in serving dish
Traditional braising cooking guide