Braising and Stewing

Braising is a gentle cooking method on the stove top.  A variety of vegetable can be used; e.g. celery, leeks, fennel, artichokes, red cabbage, onions, or carrots.

  1. Choose a stove top pan with a close fitting lid.

  2. Add vegetables to the pan.

  3. Add liquid or stock to half way up the vegetables, cover tightly.

  4. Place pan on heat to reach boiling point, reduce heat and simmer.

  5. For best results braise slowly, adding extra liquid if required.

  6. If desired, make a sauce with any remaining liquid.

Stewing is a moist cooking method in a lidded dish cooked in the oven. Try a mixture of vegetables such as carrots, celery, garlic, onions, pumpkin, potatoes, tomatoes, mushrooms and kumara.

  1. Choose an ovenproof dish with a close fitting lid.

  2. If using meat, brown in a little vegetable oil before adding vegetables.

  3. Add liquid or stock to just cover vegetables.

  4. Place lid on, and place dish pan into preheated oven and cook for the required amount of time.