Slow Food on the Menu
Classic simmer meals are quite commen in the winter time, we all like a winter warming casserol - don't we? .
If you do a Google on Coq au vin, Boeuf Bourguigonne, Daubre Provencal, Cassoulet, Spezzatine e.a. you'll find those fast and easily.
This lens is abot the basic technique, so you can make your own and work on them.
I have added one of my own winter casserole recipes, so you can see how easy it is.
Enjoy!
Contents at a Glance
What do you think?
Start to Braise 1-2-3
Never cut the meat in too small cubes. Cut in whole roasts or in quite big cubes 4-5 cm (1.5-2.0 in).
Use a stew pan or roaster with a tight lid. Or a casserole dish.
Brown the meat carefully on all sides, it gives a lot of taste. Use olive oil or butter. Some use fat from bacon but be careful the smoked taste doesn't get too predominant.
You Add...
Sauté the fine cut veggies like unions, leeks and root veggies. But carefull with carrots and parsnips, they can add too much sweetness to the meal.
Deglaze, that is boildown the casserole with 2 glasses of red wine, beer or mild vinegar, the last must cook till all is completely gone. Your choise will depend on your taste and the meat. The bitter taste of beer will tone down or vanish during the cooking - a stout does well with pork or beef.
Add liquid, so half the meat is covered, preferably stock from veil, beef or poultry. Also add a little bouquet garni (thyme, parsly and bay laurel) is the classic choice, little salt and pepper. Casserole Recipes
The Cooking
The lid should be as tight as possible, put the casserole in the oven at low heat - the lower the longer cooking time and the better result. Shank will demand about 4 hours at 130-140C (266-284F).
The fine cut veggies, we added at the beginning have done their job and we can drain them when the meat is soft. The veggies you will serve with the meal you either cook separately or add to the casserole 30 minutes before the meat are soft, so you don't cook them smashed.
You Serve Your Casserole
When the meat is soft - really soft - you can keep it warm in the casserole, while you remove the foam and taste the sauce to what you want.If you like the sauce to taste of a bit more then it might need to reduced.
If it needs sweetnes, you can add Port, honey or maple syrup.
Does it need the acid taste, add a bit of lemon juice or mild vinegar (which also helps if the taste is too salty).
Tomato purée has both the acid and some sweetness, which gives fulleness to the taste.
A trick the professional chefs do is t add balsamico vinegar reduced to 1/3 and just a tiny bit honey. It is really good to many different kind of sauces. If you want to thicken the saunce depends on your taste.
Serve from the casserole dish or in a preheated bowl. A dust of parsley will look good.
Remember to enjoy the food :-)
Serve in a Nice Casserole
iittala Teema Oven to Table Casserole Dish with Lid
Blue
They will look good on any table.
I just love the design of this - looks very sophisticated I think.
... and it is also the perfect cooking tool.
A Video Shows How to Cook a Healthy Casserole
Hearty Beef Casserole with Red Wine and Prosciutto
As summer turns to fall, a hearty beef casserole will keep you fed for days, and HHTV's host Michelle Koen ensures it is not only tasty, but healthy as well! Tune in to Healthy Helpings TV for another great recipe!
Runtime: 6:34
1642 views
2 Comments:
curated content from YouTube
Fine Casserole Recipes...
... are found here
- My Casserole Recipes
- Coq au vin, Osso Buco and Tapping meat recipes.
- Cooks.com - Suggestions - Casseroles
- Fine recipes from Cooks.com
- BBC's Food Website
- Do a search for casserole and a nice collection will show up.
- RecipeSpider.com - The #1 search engine for recipes
- Do a search for casserole and add what you do NOT want to be included in your recipe - like onions as an example.
My Winter Casserole Recipe
With Brussel sprouts
It turned out so good, that I wrote down the recipie for later cooking.
A warning: be sure the meat you use will be tender after 30 minutes cooking. If you have meat that will take 1 hour to be tender, then start with the meat and after 30 minuntes add the veggies. Don't let the veggies cook for more than 30 minutes or you will spoil the meal with over cooked veggies - yaks!
4 persons
Ingredients:
* 350 g (0.7 lb) beef (young beef) in thin slices and then stripes
* 2 tablespoon olive oil
* 1 carrot (large) in cubes
* 1 parsnip (large) in cubes
* 12 brussel sprouts in halves
* 1 leek (middle)cut in 1 inch slices
* 1 garlic (yes a whole garlic) finely chopped
* 1 tablespoon sage
* salt + pepper
* 2 tablespoons plain flour
* ½ liter (2 cups) of water
You Do:
1. Spice the flour with salt and pepper
2. Mix the beef in the flour
3. Fry it in the olive oil - 1 layer at a time
4. Add the garlic - let it fry 1 minute
5. Add ½ liter (2 cups) of water
6. Add all the veggies
7. Let it cook 30 minutes.
Serve with brown rice.
Say Hello to me :-)
HenryE wrote...
These are so great for stressful days because you can make them the day before we leftovers. Great comfort food, too!
Posted May 20, 2009
surfsusan wrote...
in reply to rms Thank you very much - and I didn't check the comments before now :-( .
Posted January 29, 2009
ReluctantGourmet wrote...
Nice casserole lens. I'll lensroll it to my new Coq au Vin lens to help explain the cooking technique.
Posted January 26, 2009
rms wrote...
This delicious lens is being featured today at www.cabaretsquidoo.com!
Posted November 05, 2008
OhMe wrote...
Very nice lens. Lensrolling to my casserole lens. I really enjoyed this. Thank you.
Posted October 18, 2008
CleanerLife wrote...
Very tasty looking recipes! I will have to try them out, thanks!
Posted September 22, 2008
JaguarJulie wrote...
Oh -- I've lensrolled this casserole lens to my Brussels Sprouts lens too. ;)
Posted August 08, 2008
JaguarJulie wrote...
Hi Susan -- you know it's interesting that you mention leeks. It was just recently up in North Carolina that I heard about ramp -- wild leeks. I've done a lens on ramp and red potatoes. The aroma is quite intoxicating -- onions and garlic rolled up into one. I 'adore' casseroles; I am a casserole. ;)
Posted August 08, 2008
ArtSiren wrote...
Nice lens, and some great tips for cooking a good casserole. Thanks!
Posted July 25, 2008
Erin wrote
This look delicious. Can't wait to try it this winter when I am in London! Thanks for sharing.
Check out this site for another great casserole recipe...http://www.cookeatshare.com/recipes/chicken-casserole-w-andouille-14
Posted July 23, 2008
Susan52 wrote...
Funny how the senses work. Reading this, my nose would almost swear I have a yummy casserole cooking in the kitchen! Nice lens!
Susan, too
Posted February 01, 2008
Charanne wrote...
Good information - I will try and make a casserole myself.
Posted January 22, 2008
Aprons - Aprons and Aprons !
Casserole Recipes in Breaking News
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