SLOW COOKING TIPS & TRICKS
+ 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.