List of recipes using "Slow cooking": 29 recipes

[Beef braised in reduced red wine]
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
3,3433.8/5 for 17 ratings 3 hours 53 min.
[Boeuf (beef) bourguignon]
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
105,565 32.5/5 for 2 ratings 4 hours 20 min.
[Carbonnade]
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
36,202 14/5 for 4 ratings 2 hours 44 min.
[Confit of carrots with bacon]
Confit of carrots with bacon
As with any confit, these carrots are cooked long and slow. This is done in the oven in chicken stock, with the carrots rolled in a strip of bacon or cured ham that has been lightly fried.
3,5254.8/5 for 12 ratings 2 hours 32 min.
[Coq au vin]
Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
6,2494.2/5 for 11 ratings 14 hours 44 min.
[Cured Pork Belly With Lentils]
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
6,6074/5 for 18 ratings 3 hours 19 min.
[Duo of slow-cooked pork]
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
1,094 4 hours 49 min.
[Melt-in-the mouth meat and vegetables in a sealed casserole]
Melt-in-the mouth meat and vegetables in a sealed casserole
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
3,9094.1/5 for 16 ratings 5 hours 28 min.
[Paté en croute (terrine in a pie crust)]
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
48,448 134.3/5 for 15 ratings 6 hours 49 min.
[Potted meat (rillettes)]
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
93,029 25/5 for 1 ratings 6 hours 46 min.
[Rabbit civet]
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
10,4414/5 for 1 ratings 15 hours 20 min.
[Rillons de Tours]
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
10,9774.3/5 for 11 ratings 2 hours 19 min.
[Roast beef "like they do it in Santa Fe"]
Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly...
3,0864.5/5 for 12 ratings 5 hours 39 min.
[Roast pork with sage, cooked in a bag.]
Roast pork with sage, cooked in a bag.
Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious...
3,1364.6/5 for 19 ratings 3 hours 56 min.
[Sausage and lentils "en cocotte"]
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
3,5314.6/5 for 14 ratings 1 hour 5 min.
[Seven-hour lamb]
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
21,1533.9/5 for 12 ratings 7 hours 33 min.
[Hotpot my grandmother's way ]
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
69,5555/5 for 1 ratings 4 hours 7 min.
[Ratatouille confite]
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
66,809 13.8/5 for 17 ratings 2 hours 40 min.
[Sausages with baked beans, French style]
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down...
3,0574.6/5 for 14 ratings 1 hour 4 min.
[Upside-down Parmentier]
Upside-down Parmentier
Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
29,2734.2/5 for 12 ratings 6 hours 7 min.
[Winegrowers' sausage casserole]
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
2,250 2 hours 36 min.
[Apple crisps]
Apple crisps
This is a really simple recipe - there's really not much to do, other than wait while the crisps (or chips for Americans) cook gently in the oven.
2,8974.5/5 for 18 ratings 2 hours 8 min.
[Apple Tatin Terrine]
Apple Tatin Terrine
Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
10,3684.1/5 for 19 ratings 3 hours 28 min.
[Meringues]
Meringues
A very simple recipe but which always impresses.
91,0584.5/5 for 19 ratings 4 hours 17 min.
[Caramelized Onions]
Caramelized Onions
Caramelized onions are sliced thinly then cooked for a long time until completely brown. They can be used in lots of recipes. For example, they can transform a simple omelette into a divine treat.
6,9743.3/5 for 3 ratings 29 min.
[How to prepare a bain-marie]
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.
22,9805/5 for 2 ratings 7 min.
[How to seal a terrine or casserole dish]
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
5,3413.8/5 for 17 ratings 33 min.
[How to slow cook meat]
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
31,3385/5 for 13 ratings 4 hours 45 min.
[Taos hotpot]
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
2,727 3 hours 14 min.

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