Large saucepan or stockpot about liter capacity When you are only cooking on the stovetop, a large saucepan or stockpot is ideal. Slow cooker As you fall in love with this type of cooking, you may want to invest in an electric slow cooker.
Different cuts of meat for stewing and braising This cooking method is the perfect opportunity to save money by purchasing cheaper cuts of meat that benefit from long slow cooking, as well as seasonal fruit. Try these: Beef : diced chuck, round, blade, topside and skirt steak; fresh silverside; boneless shin gravy beef.
Veal : shanks; osso bucco; diced shoulder. Pork : diced shoulder, leg and scotch neck cuts; spare ribs. Classic beef stew. Veal goulash. Creamy slow-cooked pork with capsicum. Lamb : diced shoulder, topside, leg and forequarter cuts; shanks; neck and forequarter chops. Poultry : all types but pieces on the bone add more flavour.
Vegetables : carrots, parsnips, turnips, sweet potato, pumpkin, fennel, eggplant and most dense vegetables with a low moisture content work well. Fruit : apples, apricots, cherries, pears, peaches, rhubarb this may need a little sweetener , quince, plums and berries.
Lamb, barley and rosemary stew. Chicken and barley stew. Spiced vegetable stew. Then just defrost and reheat as needed. Got surprise extras to feed? Dried lentils, split peas, beans, barley and soup mix are an easy way to bulk up a stew so it goes further. If your stew is watery, remove the meat, poultry, fish or vegetables from the pot. Boil the liquid on the stovetop until it reduces and thickens.
Stews often taste better the next day so try cooking them 24 hours ahead. Any fat will also rise and harden in the fridge so it can be scraped off easily. In return these fairly inexpensive cuts will reward you with a rich, unctuous dish that's full of deep flavour.
Look for a good marbling of fat through the meat, as well as some layers of fat or connective tissue - these will break down during cooking and add flavour. Stewing beef is often sold ready-diced into fairly small pieces which will break down almost completely during cooking. If you want larger chunks in your dish, or if you know what cut you want, ask your butcher to cut the beef to order.
Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland. Braising steak recipes A generic term for several cuts of beef that suit long, slow cooking.
Irish stew. More braising steak recipes. Featured All. Easy slow cooker beef stew by Justine Pattison. Best beef bourguignon by Antony Worrall Thompson. Mary Berry's beef stew by Mary Berry. Beef hotpot by James Martin. Slow cooker beef casserole by Emily Angle. Beef Fillet - also comes from this section. Probably the most prized cut of beef, the fillet is very tender and very lean, as a steak it is suitable for quick cooking under the grill or for frying. Larger pieces are used for dishes such as beef wellington.
Short Rib - a very dense and wholesome cut often used for mince. It is the equivalent of a spare rib and absolutely delicious served glazed. However many say that it has a far superior flavour than sirloin or fillet. Rump is suitable for quick cooking such as frying, stir-fry, grilling and barbecuing.
This very lean piece of meat is now most often sold unsalted as a joint for roasting; regular basting is recommended during the cooking process. Topside is also a very lean joint and often has a layer of fat tied around it to help baste and keep it moist.
This is also suitable for cutting into steaks to fry, grill or use in stir-fries. Oxtail — one of the most, flavoursome and inexpensive cuts of beef. Oxtail is most often sold cut into individual vertebra.
Long and slow braising it will release their excellent rich flavour.
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