Classic Casserole

How to achieve perfect casserole meals with Pure South Meat cuts

These dishes benefit from the best qualities of both dry (the cut of meat and vegetables seared in oil) and wet (the added liquid for braising) cooking methods.

• If using a large piece of meat, remove the meat from the refrigerator 30 minutes prior to cooking. Smaller cuts remove from the refrigerator 15 minutes prior to cooking.
• Dust the meat with well seasoned flour prior to searing. Use tapioca flour for gluten free dishes. Sear all sides of the meat prior to placing in the cooking dish.
• Use a hot heavy based pan with hot oil to sear the meat and vegetables. Deglaze the pan with a little of the braising liquid and add to the braising dish.
• Choose a braising dish deep enough to hold both the joint of meat with a space between the meat and the tight fitting lid.
• To thicken the juices of your braise mix a little cornflour with water and add or mix equal parts for butter and flour and mix into the juices.

 


Some useful tips to help you achieve the perfect Pure South Braise, Casserole and Stew


• Braising is an ideal method of cooking for cuts from more exercised portions of the carcasses. These cuts generally contain a higher percentage of collagen. As the meat cooks the collagen softens to produce a rich and soft texture.
• The addition of root vegetables and tomato paste will add richness to the finished braise. For further flavour add fresh herbs such as rosemary, thyme, sage, marjoram and oregano.
• Large joints or cuts are better tied with cotton string prior to cooking. This will help hold the shape of the cut.
• The amount of liquid will vary from recipe to recipe. As a guide the liquid should come half way up the meat.
• The slow cooking of any braise will have exhausted all the goodness from added vegetables. These should be strained from the juices and discarded. Replaced with fresh vegetables for service.

 

Slow Cooker Method

Slow cookers are designed to do just that-slow cook. To get the best result follow this simple guide.

• Remove the meat from the refrigerator 30 minutes prior to cooking.
• Pre heat your slow cooker (as you would with an oven) for 15 minutes prior to adding your ingredients. This will lessen the cooing time required.
• Brown or seal meats and vegetables prior to adding to your slow cooker. This will add both colour and flavour to the dish
• Dusting the meat with seasoned flour prior to browning will help the sauce thicken during the cooking process and add flavour to the final dish.


Some useful tips to help you achieve the perfect Pure South Slow Cooked Dish.


• Don’t lift the lid to check how your dish is cooking. This will cause the crock to loose heat. Each lift lis will add 20 minutes to the cooking time.
• Slow cooking is a great way to utilise cheaper cuts of meat. These cuts will become beautifully tender and tasty.
• Slow cookers require less liquid than conventional cooking methods. Rule of thumb add one cup of liquid to 1kg of meat. Red wine and tinned tomatoes are great liquid additions.
• For an easy clean lightly spray the crock with cooking spray prior to use.


Pure South recommended cuts for Braising, Casseroling, Stewing and Slow Cooking


Pure South Lamb

• Hind shank
• Fore shank
• Lamb shoulder
• Chops
• Lamb diced

Pure South Beef

• Topside
• Silverside
• Thick flank (knuckle)
• Chuck
• Brisket

Pure South Venison

• Boneless shoulder diced
• Boneless shoulder netted
• Venison goulash

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