Pot Roasting
Ingredients
Directions
Heat a cast iron pot until very hot.
Add the meat and turn it several times until browned on all sides.
Pour a small amount of boiling water around the meat.
Cover and cook very slowly until the meat is tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meat
- Provides the main substance, and slow cooking breaks down its connective tissue to make it tender.
The step that matters
Brown the meat on all sides. Browning creates deep flavor through the Maillard reaction, which only happens on a hot, dry surface. Crowding the pot or adding liquid too early steams the meat instead of browning it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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