Brown the meat first

Australian Women’s Weekly NZ - - SLOW COOKER -

As straight­for­ward as most slow cook­ing recipes are, it is best not to just throw all your in­gre­di­ents in. Brown­ing the meat first en­hances the flavour and gives the meat a beau­ti­ful rich colour. Do this in a heated, oiled, large fry­ing pan, adding the meat in batches and turn­ing it so that it browns evenly. Make sure there is a suf­fi­cient amount of oil in the pan so that the meat caramelises rather than scorches. Be sure to have the pan heated be­fore adding the meat. It’s also im­por­tant to main­tain the heat dur­ing the brown­ing process; if the pan is not hot enough, the meat will stew rather than brown. Some slow cook­ers have a sauté mode, which can be used to brown meat – do this in batches as you would in a fry­ing pan.

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