COOKING GUIDE

Large joints and pieces of meat that are destined to be roasted, pot-roasted or stewed are sometimes seared as the first step in the cooking process. Commonly referred to as browning the meat, this may be achieved by roasting briefly at a high temperature and then reducing the heat. Frying is another alternative. The result is a browned crust that adds delicious flavor.

To sear by frying:

Dry the meat well by absorbing all the moisture with a good kitchen or paper towel. Heat a little oil in a frying pan, flame-proof casserole or roasting tin until it is very hot. Put in the meat and fry over high heat until it is well and evenly browned on the surface. Turn the meat using a large fork or a pair of spatulas, then pierce the meat several times to let the juices escape. The liquid should be boiled away.

Place meat in a roasting tin and place it in the oven.

To sear by pot-roasting:

Follow the earlier step but add a small amount of liquid and cover the pot tightly.

If a frying pan has been used for searing, be sure to deglazed it: add some of the liquid called for in the recipe and bring to a boil, scrapping up the brown bits from the bottom. Add this flavorful mixture to the pot.

Tip:

Using the pot-roast method of cooking, you are able to tenderize even the toughest cut of meat. Prime cuts can also be pot-roasted, but cooking times are cut short - just long enough to reach the degree of cooking you like. Depending on the desired result, meat to be pot-roasted may or may not have an initial searing.