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.
170 K 4.3/5 (32 reviews)
4 hours 45 min.
Easy
3 kg
9 IngredientsLast modified on: November 6th 2011
3 litres beef
3 
3 
6 
6 leaves 
3 
1500 ml 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 1500 ml 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 % | 7,720 RDI=390 % | 32,340 RDI: 390 % |
| Per 100 g | 10 RDI=5 % | 1 RDI=0 % | 20 RDI=2 % | 210 RDI=10 % | 890 RDI: 10 % |
How much will it cost?
- For 3 kg : 23.65 €
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
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Red wine
Like these other recipes: Tenderloin steaks marinated in red wine with rosemary, Roscoff loaf, Strawberries in a thyme and lemon-flavoured red wine reduction, Winemaker's toast, Oxtail Parmentier, ... See them all 19
Bayleaf
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Sage
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