Braise the steaks
Braising, slow cooking and pot roasts – all these terms describe cooking food at low temperatures for hours, resulting in intensified flavour and tender meat. It’s a great cooking technique for inexpensive, sometimes tougher, cuts.
BRAISING
BRAISING meat involves a similar technique to casseroles, only the meat and vegetables are in larger pieces and the amount of liquid used is less.
CASSEROLES
CASSEROLES such as ragout and cassoulet originate from the age-old method of stewing meat slowly in an oven and serving it in the earthenware cooking dish.
POT ROASTS
POT ROASTS are large roast-size cuts of meat, most often beef, with root veg and a little liquid – with heat applied to the bottom of the vessel.
SLOW-COOKING
SLOW-COOKING meat in the oven, covered and without liquid, is an excellent technique for bigger, tougher cuts – constant, controlled heat has a fall-off-the-bone result.
STEWING
STEWING involves simmering pieces of meat and vegetables by applying heat to the bottom of the cooking vessel – on the stovetop usually.