Entice Winter 2008

Entice Winter 2008

Put on a casserole, anybody can do it.The key to a great beef casserole is simple, choose the right beef cut and give it some time to slowly cook. The time part may scare you off, don’t let it – the only part that takes time is the cooking. Preparing a casserole is quick and easy, the oven, the cooktop or the slow cooker takes over from there. It’s the less expensive cuts of meat that perform the best. Chuck and Boneless shin/Gravy beef will deliver great flavour and tenderness. Topside, Round and Blade are good choices if time is of the essence as they cook more quickly. Turning an inexpensive cut of meat into a warming, nourishing and flavourful meal can be done in just a couple of hours. Don’t rush the initial stage of browning the meat, it’s important to brown it in small batches to maximise colour and flavour.Follow our tips and hints on the following pages to make your beef casseroles even better.