Brown the meat very quickly in a hot pan
so that the inside of the meat warms only
slightly. This kills microbes on the meat
surfaces, and creates flavor.
Start the pot with meat and cooking
liquid in a cold oven, the pot lid ajar to
allow some evaporation, and set the
thermostat to 200ºF/93ºC, so that it heats
the stew to around 120ºF/50ºC slowly,
over two hours.
Raise the oven temperature to
250ºF/120ºC so that the stew slowly
warms from 120ºF to 180ºF/80ºC.
After an hour, check the meat every half
hour, and stop the cooking when it is
easily penetrated by the tines of a fork.
Let the meat cool in the stew, where it
will reabsorb some liquid.
The liquid will probably need to be
reduced by boiling to improve flavor and
consistency. Remove the meat first.Water Vapor: Steaming