Work in batches when browning meat or chicken. If you add too much to the pan at once, it will cook in its own juices and
become tough.
Cooking your casserole
Every casserole recipe has its own distinctive ingredients and flavours but, for each, the basic cooking process is the same. Here are the
four key steps for a perfectly cooked and flavorsome meat casserole.
Place flour on a plate. Season with salt and pepper. Add the meat and toss to coat. Shake off excess. Alternatively, place
seasoned flour in a sealable plastic bag. Add the meat and shake to coat. By coating the meat in this way, the flour thickens the
liquid in the casserole.
Heat oil in casserole dish over medium heat. Add one batch of meat and cook for 2-3 minutes or until brown. Transfer to a plate.
Repeat with remaining meat, reheating the dish between batches.
Add a little extra oil to the dish. Add the vegetables, such as onion, carrot and celery, and any extra ingredients, such as bacon
or prosciutto. Cook, stirring with a wooden spoon, for 2-3 minutes or until the vegetables are soft and slightly golden.
Return the meat to the dish. Stir in the liquid ingredients, such as stock, wine and canned tomatoes, and herbs or spices, if
desired. Cover tightly and bake in the oven according to your recipe
.
Perfect casserole cuts
The long, slow and moist method of casserole cooking results in sensational flavour and texture, especially when you use tougher cuts and
meat and chicken on the bone. Here's a guide to the best cuts to choose.
Beef
- Chuck steak, round steak, blade steak, topside, fresh silverside, skirt steak and boneless shin (gravy) beef.
Veal
- Shanks, veal shoulder and diced veal.
Lamb
- Boneless shoulder, boneless forequarter, shanks, neck chops and diced lamb.
Chicken
- All chicken pieces are ideal for casseroles. For extra flavour, choose chicken pieces on the bone.
Pork
- Diced pork shoulder, forequarter chops and pork belly.
Searing your meats
Meat is all about searing the meat outer surface which is all about flavour. When the meat touches the scorching hot pan surface the meat
instantly starts to caramelize on the outer
Heating and oil
High temperatures are needed to get true caramelized meats. Add a thin layer of vegetable cooking oil to the surface of the frypan
(vegetable has a higher smoke point) and place on high heat. Make sure your
Shaffer-Berry
pan is hot.
