The 10 golden rules for a rich, tender stew every time (without using a slow cooker)

From searing to seasoning, experts Lucy Tweed and Victor Liong share their foolproof tips for cooking the best braised meat of your life.

Call them a braise, a stew, a casserole or even the fancy-sounding daube – slow-cooked meat dishes make winter better in myriad ways. We could spend time telling you that braises – and all their alter egos – are affordable, easy, nourishing, flexible and delicious … but you’ve probably already got the pot out.

To ensure you’re on the fast track to slow-cooked heaven, we’ve extracted the essential tips from two experts, author Lucy Tweed, who has written a new braising bible called Tender, and Victor Liong, chef and owner of two-hatted Lee Ho Fook restaurants in Melbourne and Sydney, who is currently cosily ensconced in his braising era. Drum casserolllllllle, please!

With braises, we are generally speaking of beef, lamb and pork, though chicken can work, too, and venison and goat are rampant species we should consider in our kitchens.

“Braises are best with secondary cuts, those hard-working muscles with connective tissue, tendons and fat running through them,” says Liong. “The idea with braising is to cook the meat long enough so it breaks down.”

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Tweed leans to bone-in cuts. “Think of those muscles that do lots of work, add a bone, and you’ve got it made,” she says. “If it’s a cheaper cut of meat, that can be a great indication it’s a braising cut, though that’s changing a bit because everyone’s really getting into those fattier cuts people used to veer away from.”

The best cuts for braising include veal or beef shin (also called ossobuco, pictured above), lamb shanks, lamb and pork shoulder, beef or pork rib, lamb neck, beef chuck and brisket. When in doubt, ask your butcher.

Because chicken is smaller, it’s less of a braising beauty, but you can definitely use bone-in thighs, drumsticks and Marylands for lovely chicken casseroles.

You want something with a lid that you can transfer from stovetop to oven. Beyond that, look for something heavy that conducts heat and holds it. “You can braise in anything,” says Tweed. “But a heavy-based enamel pot is a fantastic investment.”

Classic brands include Le Creuset and Chasseur, but Kmart’s Anko brand is about one-tenth of the price and cooks just as well. Locally produced Solidteknics pots are not cheap, but they are instant heirlooms and do an amazing job with braises.

You can braise solely on the stove, but most recipes suggest searing over heat, then slow-cooking in the oven.

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