1,546 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to slow cook meat

Name: How to slow cook meat
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 1 kg
Cuisine: French
Ingredients: 1 kg beef; 1 carrot; 1 shallot; 2 bayleaves; 2 leaves sage; 1 garlic clove; 500 ml red wine; salt; pepper

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.

180 K 4.3/5 (32 reviews)

4 hours 45 min. difficulté

Easy

11.40 €

1 kg

9 Ingredients

Last modified on: November 6^th 2011

For 1 kg, you will need:

1 1 kg beef
2 1 carrot
3 1 shallot
4 2 bayleaves
5 2 leaves sage
6 1 garlic clove
7 500 ml red wine
8 salt
9 pepper
Total weight: 1,720 grams

Times for this recipe

Preparation: 45 min.

Cooking: 4 hours

All in all: 4 hours 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 25 min.

Prepare 1 carrot and cut into small pieces.

Prepare and chop 1 shallot.

Crush 1 garlic clove with the blade of a knife.

Stage 2 - ⌛ 2 min.

Preheat the oven to 150°C (300°F).

Give the meat the most basic of preparations: there is no need to try and remove all the skin or other bits, as these will be much easier to remove after cooking.

Salt and pepper on each side.

Stage 3 - ⌛ 3 min.

Put the meat into a roasting bag. Add the carrot, shallot, garlic, sage and bay leaf.

Stage 4 - ⌛ 4 hours

Pour 500 ml red wine into the bag, seal it and place in an ovenproof dish.

Cook in the oven for 4 hours (or longer).

Stage 5 - ⌛ 10 min.

When the time is up, take the meat out of the bag and finish removing any skin or bones left. You will see that these can be pulled off quite easily now.

Stage 6 - ⌛ 5 min.

Break the meat up into pieces the size that you want.

Stage 7

You can keep the cooking juices, strain and reduce them to make a tasty sauce.

Remarks

If you do not have a roasting bag, you can use a casserole dish or stew-pot with a lid.

For the meat, choose a cheap cut, like braising steak (chuck or blade) or shoulder.

Keeping: Several days in the fridge in a sealed container.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	170 RDI=70 %	20 RDI=2 %	200 RDI=30 %	3,000 RDI=150 %	12,560 RDI: 150 %
Per 100 g	10 RDI=4 %	1 RDI=0 %	10 RDI=2 %	170 RDI=9 %	730 RDI: 9 %