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.
166 K 4.3/5 (32 reviews)
4 hours 45 min.
Easy
3 kg
9 IngredientsLast modified on: November 6th 2011
3 kgs beef
3 
3 
6 
6 leaves 
3 
1 kg 500 g red wine
Times for this recipe
Preparation: 45 min.
Cooking: 4 hours
All in all: 4 hours 45 min.
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 3 carrots and cut into small pieces.
Prepare and chop 3 shallots.
Crush 3 cloves garlic with the blade of a knife.
Prepare and chop 3 shallots.
Crush 3 cloves garlic 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.
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 1 kg 500 g red wine into the bag, seal it and place in an ovenproof dish.
Cook in the oven for 4 hours (or longer).
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.
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 | 520 RDI=200 % | 60 RDI=6 % | 600 RDI=90 % | 9,000 RDI=450 % | 37,680 RDI: 450 % |
| Per 100 g | 10 RDI=4 % | 1 RDI=0 % | 10 RDI=2 % | 170 RDI=9 % | 730 RDI: 9 % |
How much will it cost?
- For 3 kg : 34.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Beef
Like these other recipes: Two-stage beef chuck , Upside-down Parmentier, How to cook red meat properly, Roast beef "like they do it in Santa Fe", Beef braised in reduced red wine, ... See them all 10
Red wine
Like these other recipes: Rabbit civet, Pears in red wine with blackcurrant , Coq au vin, Aperitif rolls, Mushroom bourguignon, ... See them all 19
Bayleaf
Like these other recipes: Paté en croute (terrine in a pie crust), Bouquet garni, Rabbit civet, Ratatouille, Auvergne gratin, ... See them all 64
Sage
Like these other recipes: Preserved tomatoes, Gratin with Parmesan flavours, Bruschetta and mozzarella, Herb salad, Two-stage beef chuck , ... See them all 30
Other recipes you may also like
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011205 K3.7 20 min.
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.October 13th 2010312 K4.7 5 hours 50 min.
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.February 21th 2011292 K 24.7 45 min.
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.February 28th 2012214 K5 30 min.
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.March 29th 2020201 K 14.1 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.