These all describe cooking food at low temperatures for hours, resulting in intensified flavour and tender meat – great for inexpensive, sometimes tougher cuts.
Braising meat involves a similar technique to casseroles, only the meat and vegetables are first seared in larger pieces and the amount of liquid used is less.
Try: Beer-braised lamb shank and rosemary veloute
Casseroles such as ragout and cassoulet originate from the age-old method of stewing meat slowly in an oven and serving it in its earthenware cooking dish.
Try: Chicken-and-olive casserole
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.
Try: Pot-roasted beef neck
Slow-roasting 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.
Try: Slow-roasted brisket
Stewing involves simmering pieces of meat and vegetables by applying heat to the bottom of the cooking vessel – usually on the stovetop.
Try: Chunky winter vegetable stew with burnt sage butter