Cooking Method for Grass fed Meat
Moist Heat: (braising and stewing)
- Braising and stewing are wonderful ways of slow-cooking meat in liquid, including stocks and wine, making it tender and full of flavor.
- The traditional method of braising begins with a quick, high-temperature searing (browning) of the meat, followed by low, moist heat for an extended period of time in a covered pot. Traditional braising is best accomplished in a heavy pot with a lid, such as a Dutch or French oven.
- Slow cookers, such as Crock Pots, are also an excellent tool for cooking beef slowly with liquid.
- Roasts, stew beef, and cheek meat are examples of cuts that do best with low, moist heat.