Braise, Stew and Casserole Guide

To cook scotch steaks, forequarter chops, diced pork, hocks, belly or ribs: simmer on low heat for a minimum of 2 hours.  If slow cooking in the oven, use a covered oven proof dish and cook in a slow oven at 150°C for an hour per kilogram.

Tips:
  • Slow cooking methods are sensational for cheaper cuts
  • Cut meat into even sizes to ensure heat dispersion
  • If preferred, meat can be seared or browned in a pan prior to combining other ingredients for extra flavour
  • Natural fats and oils may settle on top of the dish during cooking. This can be scooped off as desired.

Ideal cuts for Braising, Stewing  or Casseroles:

  • Scotch
  • Forequarter
  • Sausages
  • Leg cuts
  • Hocks
  • Shanks
  • Ribs
  • Belly