This method is used for less tender cuts such as the neck, breast or flank.  A liquid is added to convert the connective tissue into gelatine, thereby tenderising the meat.  The container is kept covered throughout.

• The cut can be kept whole and tied with string at 25mm intervals to retain its shape
   
• It can be deboned and rolled
   
• It can be stuffed or larded
   
• It can be sliced, cubed or cut into strips, with or without bone
   
• The meat can be marinated or seasoned

• The meat can first be browned in a browning dish or on top of the stove or under the grill of a conventional oven.  It is not really necessary to brown the meat since there are many other methods of making the dish look attractive.
   
• Use a microwave container or a Römertopf pot
   
• First microwave the onion, sweet pepper, garlic or curry (depending on the ingredients of the recipe) in a little butter, stirring well
   
• Arrange the steaks, cubes or strips in the container and mix the meat with the previous mixture
   
• Add the liquid.  Do not use water - this does not add flavour to the meat.  Rather use fruit juice or wine or meat stock.  Not more than 200 ml liquid is required
   
• Cover the dish with a lid or cling wrap with a hole pierced in it to allow air to escape.  A lid is suitable since it does not close airtight
   
• Place the container in the oven and microwave it at 100% power for approximately 3 minutes.  Adjust the setting to 30% up to 50% for approximately 1 hour, depending on the toughness and the cut
   
• Stir or rearrange the meat at least once during the cooking time
   
• Place the vegetables or fruit on the meat approximately 10 minutes before the end of the cooking time and cover the dish again
   
• The sauce can be thickened the last 2 minutes
   
• Allow approximately 15 minutes’ standing time before serving
   

• A cooking bag produces excellent results when cooking less tender, whole cuts such as the think flank, bolo or topside in the microwave oven.  The meat cooks tender and brown nicely
   
• The cuts can be larded, stuffed, marinated or seasoned
   
• Place the meat with vegetables and very little liquid (up to 100ml) in the cooking bag and tie it with string – do not use a metal tie
   
• Place the bag in a container and pierce a few holes in the top of the bag
   
• Microwave the dish at 70% power for approximately 30 minutes, depending on the size of the cut
   
• Pour the liquid from the cooking bag into the container and thicken it with cake flour.  Serve the sauce with the meat.