AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Reply #10 - May 18^th, 2012 at 6:40am

excited_newbie Offline
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Hi LG
Thank you again for your assistance I have another question when you say low heat when simmering what would you recommend. I was going to make it about 180 deg would that be too hot or not hot enough thank you in advance for your help.
en
Chris

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Reply #11 - May 19^th, 2012 at 3:43pm

excited_newbie Offline
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Hi All
Well have just finished a brisket as a pot roast I tried the way LG posted it only took 1.5 hours to cook I think I might have had the temp a little too high I cooked about 150 degrees next a little lower.Anyway we haven't tried it yet but it is looking promising.
en
Chris

pot_roast_001.JPG (78 KB | )

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Reply #12 - May 19^th, 2012 at 9:56pm

Timmo84 Offline
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How did it go Chris? It looks mighty good!!

Tim

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Reply #13 - May 19^th, 2012 at 11:08pm

LG Offline
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Hi Chris
Sorry I wasn't online earlier to answer your question. Glad you gave it a shot anyway. Well Done!
Your photo shows a nicely cooked bit of meat. I look forward to your comments after you've taken a taste.

Braising/simmering is cooking in a small amount of hot liquid that is just below boiling level.
Boiling point is about 100 degrees Celsius, so I guess simmering would be around 90ish.
I've never actually measured the temperature - it's the bubbles that guide me

You would normally bring the liquid to a boil (large bubbles quickly rolling over themselves etc) then lower the heat (remove some heatbeads) until you only get the occasional bubble, or lots of tiny bubbles moving slowly, depends on how thick the liquid is.

The beauty of pot roasting is, like casseroles, the process is very forgiving of our mistakes.
If your heat is a little too low it will just mean the meal will take a little bit longer to cook, but the meat will be even more tender - falling off the bone etc.

Stews and casseroles are cooked about the same temperature. The only difference being that more liquid is used for a stew/casserole, covering the meat and vegies, while only a small amount of liquid is used for braising/pot roasting.

I have slowly simmered casseroles and stews for up to 10 hours in larger pots... especially large quantities of tough meat like mutton and old buck kangaroos.

Hope this helped

LG

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #14 - May 20^th, 2012 at 8:59am

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Hi LG and timmo.
The meat came out tender and for me to be able to actually eat beef is a good thing normally when I cook beef it always comes out tough and ends up in the bin. I would have liked the beef a little more tender than this roast but I am happy with the results atleast it did not go into the bin.Thinking as LG suggests the temp has a lot to do with the amount of tenderness The next time I'l cook with temps about 120 degrees instead of 160 degs. However LG I had to put a little more liquid in the co about 3/4 s through the cook once again I think the temp which I had had a lot to do with putting more liquid in as it boiled away.They say we live and learn and I am learning a lot from each and everyone here on this forum thank you.

en
Chris

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Reply #15 - May 20^th, 2012 at 9:15am

Derek Offline
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This has been a great post because I have never cooked a 'pot' roast in my life.

It looks great and is now on my list of things to do.

Derek Smiley

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Reply #16 - May 20^th, 2012 at 11:34am

TBF Offline
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Well done Chris
It looks good plated up.

Aart

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Reply #17 - May 20^th, 2012 at 7:00pm

excited_newbie Offline
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Hi All
Thank you Derek and TBF the roast is all gone now as I ate it for lunch today yes Derek LG has helped so much but as I said the next time I will make the temps lower.
en
Chris

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Reply #18 - May 21^st, 2012 at 7:47pm

LG Offline
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Hi Chris
Adding a little more liquid during a long slow cook isn't unusual -
my only suggestion there is to add HOT liquid so

1) you don't lower the temperature of the cooking pot, which increases cooking time and
2) you don't crack your cast iron pot by adding cold fluid to almost dry, very hot metal

Glad it worked out for you and you went to bed with a full tummy

Derek -
During all these years I suspect you probably have cooked what I call a 'pot roast', but maybe you called it something else.
The only difference between braising and pot roasting is - braised items have bones.
So (braised lamb shanks) and (pot roasted lamb shin beef) would be the exact same bit of meat (with or without the bone), cooked in exactly the same way - a small amount of liquid

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #19 - May 21^st, 2012 at 8:55pm

excited_newbie Offline
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hi LG
Thank you I will keep that in mind about the water.
en
Chris

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