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Tips

Slow Cooking

Slow cooking can be done in the oven or the hob, and allows the meat and vegetables to simmer slowly, ideal for tenderising some of the tougher or cheaper cuts of meat. Cook either in a heavy based saucepan or an ovenproof casserole dish with a tight fitting lid.

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Steve
Betts
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Family Butchers
2 Church Lane • Banbury

Casseroling
This is the oven method of stewing and to prevent it drying out should be cooked on a low heat Gas mark 3, 170˚C, 325˚F.

What quantities of ingredients do I need?
Approx 450g/1lb meat, 350g/12oz chunky root vegetables and 150ml/¼pint liquid (e.g. stock, wine, cider, beer or water).

Pot Roasting
This can be done on the hob or in the oven, and is for cooking whole joints - i.e. boned and rolled are ideal.

1. Ensure the pan is large enough so that the joint does not touch the sides.

2. Heat 15ml/1tbsp oil in a pan and brown the joint on all sides.

3. Add veg and liquid to the pan, cover and cook for the calculated cooking time (allow 30-35 mins per 450g/½kg/1lb + 30-35 mins at the end at Gas mark 4-5, 180-190˚C, 350-375˚F.

Stewing
This is the hob method, for cubes or chunks of meat, in which all hte ingredients are cooked in liquid which when added just covers all the ingredients.

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