recipes_Australia_June_2017

14 recipes+ JUNE 2017

Sit back and let dinner simmer,

then marvel at your achievement

Take it

slow

+ USE IT Secondary cuts are best

suited for slow cooking. These include

gravy, chuck and casserole beef, lamb

shanks and shoulder, and ham hocks.

+ BROWN IT Meat needs to be well

browned and “sealed” before slow

simmering to lock in juices and help

keep it tender.

+ SIMMER IT To ensure tenderness,

meat needs to be gently cooked over

a long period of time.

SLOW COOKING

TIPS & TRICKS