For flavoursome pot roasts, casseroles and stews
1. Remove meat from packaging and leave to 'bloom' at room temperature for at least 20 minutes.
2. Preheat the oven to 140°c – 160°c. Heat your oven proof pan or casserole dish on the hob. Add your oil and seal your joint or diced pieces until nicely browned.
Chef's tip - Coat the diced meat in flour to make a thicker sauce.
3. Remove the meat from the pan, add your vegetables and sweat them off.
4. Return the meat to the pan, add your stock/wine and herbs and spices. The volume of liquid added should cover half of the meat.
5. Bring to the boil to deglaze the pan – this really helps to bring out all of the flavours.
6. Put the lid on and place in the oven.
7. Serve with potatoes, celeriac and vegetables of your choice, for the perfect hearty, healthy and flavoursome dish.
The Best Cuts to Use
Beef - Silverside, Brisket, Rib Roast, Sliced & Diced Chuck Steak, Stewing Beef, Skirt
Lamb - Neck, Neck Fillet, Shoulder, Lamb Shank, Diced Lamb, Breast
Pork - Shoulder or Spare Rib, Leg, Diced
Poultry - Leg