Cut the meat into even size pieces and season.
To add flavour, brown the meat in a frying pan before adding to your casserole dish. This is best done in small batches.
Add vegetables and stock or liquid to almost cover the contents. Cover tightly and cook until tender.
For some recipes, you can remove the liquid from the casserole dish and thicken it by simmering it in a pan on the stove.
Braising and stewing are virtually the same, except with a braise the meat is partially submerged in liquid, and a stew, it’s fully submerged. Also, with stews the ingredients, including the meat, are generally chopped smaller.
If your lid is loose, cut a piece of baking paper to fit snuggly inside your dish, on top of the casserole. This will help retain moisture and stop your meat from drying out.
Skim off natural fats and oils from the top of the dish during cooking if preferred, or reduce the liquid down by simmering it in a saucepan on the stove before serving.
Slow cooking through braising or stewing is a fantastic way to turn cheaper cuts like New Zealand pork ribs, hock, forequarter chops, leg cuts and scotch steaks into sumptuous hearty meals.