Cooking glossary



Similar to braising, this method of cooking meat is ideal for cooking slightly tough joints such as beef brisket, topside and silverside and slightly dry game birds such as pheasant. Cuts of venison such as neck, shoulder and shin are also suitable for pot roasting The meat is browned in a flameproof casserole, then vegetables such as onions and root vegetables and a small amount of liquid (stock, beer or wine) are added to create a moist cooking environment. The casserole dish is then tightly covered with a lid and the meat is cooked slowly in the oven or on the hob, at a low temperature. As only a small amount of liquid is added, it is important to check occasionally that it has not dried out.