Favourite Casseroles

I decided to end this chapter with some of my favourite meat recipes. All are for casseroles that use some of the least expensive but tastiest cuts of meat. These are not large, dense pieces of meat, nor are they very fatty. Plenty of bone, gristle and sinew yields juices of an incomparably rich flavour and texture, when cooked slowly. For that is the secret. These cuts of meat will not make a big hole in your budget, but they will take time to cook, several hours in some cases. On the other hand, they are not dishes that will be spoilt by an extra half hour or so in the oven, and thus you can leave them cooking in a slow oven while you do something else. They can also be cooked the day before and reheated. Getting them into the pot will not take too long either, simply the time it takes to chop up a few vegetables.