How to Cook Meat – Roasting in Liquid

Slow moist methods of cooking meat include pot roasting, stewing, braising and casseroling.

These methods are ideal for tenderising less expensive, less tender cuts of meat and are convenient ways of cooking, as they require very little preparation or attention during the process.

Simply pop one in the oven or on the hob and let it cook while you sit and relax – as its all cooked in one pot you’ll save on washing up as well!!

Below are approximate recommended minimum cooking times.

At B. Drummond Butchers we always recommend testing slow cooked meats to see if they are ‘done’ – the best way to do this is to take a piece of the meat from the dish and see if it will fall apart when cut with the side of a dinner fork.

Pot Roasting

  • Pot roasting uses whole joints of meat – boned and rolled joints are ideal for pot roasting.
  • It is traditionally carried out by browning the joint and then cooking it in the oven or on the hob with liquid and vegetables.
  • Allow approximately 450g (1lb) vegetables (use root vegetables cut into large pieces) and 150ml (¾pt) liquid (try stock, wine, cider, beer etc) for a 1.25kg (2¾lb) joint.
  • Heat 15ml (1tbsp) oil in a large heavy based saucepan or casserole dish and brown the joint on all sides.
  • Add the vegetables, liquid, and any seasoning or herbs.
  • Cover and cook, either on the hob, on a low simmer or in the oven for the calculated cooking time.

Method

Pot Roasting

Gas Mark 4-5, 180-190°C, 350-375°F

Lamb:Shoulder, Breast, Shanks 25-30mins per 450g (1lb) +25-30mins
Beef:Silverside, Rib, Brisket 30-40mins per 450g (1lb) +30-40mins

Stewing, Braising and Casseroling

  • Stewing, braising and casseroling are all moist methods of cooking that are carried out in the oven or on the hob – the meat is simmered gently at a low temperature with added liquid.
  • Allow approximately 225-350g (8-12oz) vegetables (use root vegetables cut into chunks) per 450g (1lb) meat and 150ml (¾pt) liquid (try stock, wine, beer etc).
  • There are two methods of preparation:1. All the meat, vegetables and liquid are added to a large pan or ovenproof casserole dish – cover and cook for the recommended time.2. The traditional ‘sealing’ method is where the meat and vegetables are firstly browned in a little oil and then the remaining ingredients are added.
  • You can also try adding jars of shop bought sauces to make preparation much quicker and this method is ideal for making tasty curries.
  • Simply add a jar of shop bought curry sauce to some cubed meat and vegetables and cook for the calculated cooking time.

Method

Stewing, Braising, Casseroling Gas Mark 3-4, 170°C, 325°F
Lamb: Shoulder steaks Braise for 1-1½ hours
Lamb:Chops and cutlets: Loin, Chump – 2cm (¾”) thick Braise for 1-1½ hours
Beef:  Braising steak, shin and leg, diced or sliced. Stew: 2-3 hours
Braise: Braising steak (Shin, leg, neck) – 1½-2½ hours