Braising

Braising - used for large pieces of medium quality or dry meats - can be done in the oven, or on top of the cooker. The meat, previously browned and sealed, is placed on a rich bed of chopped vegetables, bacon and herbs, which can also be fried and lightly browned in fat beforehand. It is then moistened by pouring in enough liquid - stock, water, wine, cider or beer -to cover the vegetables. A tight lid is put on the pan and it is cooked at a very moderate temperature, 160°C, 325°F, Gas Mark 3, until tender. This normally takes about 30-35 minutes per 450 g (1 lb) and 30 minutes over.