Jeni Wright, Eric Treuille, Le Cordon Bleu

Pot Roasting

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Less prime joints benefit from slow cooking in liquid. This tenderizes sinews and imparts a rich flavour to the meat. Suitable cuts are boned and rolled brisket, topside and silverside of beef; shoulder and silverside of veal. A 1 kg boned and rolled joint takes about 2½ hours to cook.
  1. For a good flavour and colour at the end of cooking, first sear the joint over a high heat in a little oil, turning until evenly browned.

  2. After browning, add stock or wine or a mixture of the two, chopped vegetables such as onions and leeks, plus a bouquet garni and seasonings. Simmer gently or cook at 170°C until tender. Add root vegetables about 30 minutes before the end of cooking.