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Old 02-10-2009, 09:12 AM   #1
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Would I just be reheating?

Cooked my stew on the hob for 2 hours last night (normally simmer for 4 hours). Plan on putting it into the oven now. Would there be an advantage (for tenderdising the meat) in cooking it for a further two hours in the oven or will I just reheat it for the normal 1/2 hour or so till hot, as is all i'm doing now is reheating rather than cooking?


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Old 02-10-2009, 09:28 AM   #2
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Braising/stewing will continue if you give it more time. I would go for the longer, tenderizing cook.

Wine is the food that completes the meal.
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Old 02-10-2009, 10:38 AM   #3
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I'd allow the full time. It did continue to cook a bit when you took it off the heat the first time, but I imagine that it will need the full four hours. Just check it now and then, and be sure there's enough liquid.
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Old 02-10-2009, 10:50 AM   #4
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I'm sure after 2 hours the meat is at least safely cooked through, so just taste a piece & see how tender it is. That should give you an idea re: whether to cook further or just reheat.
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Old 02-10-2009, 11:31 AM   #5
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I always like cooking stews in the oven as opposed to stovetop -
The heat is more consistent in the oven and you don't have to
worry as much about burning/sticking to the bottom of the pot.
My usual method involves browning meat - removing browned meat -
adding aromatics and sauteing/browning them - adding root vegetables and
sauteing them a bit - adding braising liquids - bring to boil - put back meat and braise in oven @ appx. 300F.
I love doing this in 6 qt cast iron pot.
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Old 02-10-2009, 03:41 PM   #6
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Update: Cooked for further 2 hours, meat lovely and tender, stew was yummy! Thanks for all the advice and help!
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Old 02-10-2009, 05:16 PM   #7
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Side note: Stews and soups are always better reheated.

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