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
1 kg
9 IngredientsLast modified on: November 6th 2011
1 kg beef
1 
1 
2 
2 leaves 
1 
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 1 carrot and cut into small pieces.
Prepare and chop 1 shallot.
Crush 1 garlic clove with the blade of a knife.
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.
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 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 | 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 % |
How much will it cost?
- For 1 kg : 11.40 €
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: Carbonnade, Two-stage beef chuck , How to cook red meat properly, Melt-in-the mouth meat and vegetables in a sealed casserole, Taos hotpot, ... See them all 10
Red wine
Like these other recipes: Rabbit civet, Oxtail Parmentier, Aperitif rolls, Beef braised in reduced red wine, Mulled wine Belle-Plagne style, ... See them all 19
Sage
Like these other recipes: Pork escalope with mushrooms and sage cream, Ratatouille confite, Upside-down Parmentier, Herb olive oil, Gratin with Parmesan flavours, ... See them all 30
Bayleaf
Like these other recipes: Feta in olive oil with herbs, Mushrooms à la grecque, Potatoes with bacon and herbs, Auvergne gratin, Beef braised in reduced red wine, ... See them all 64
Other recipes you may also like
Moist cereal bars
Whether bars or rounds, this recipe produces delicous small cereal cakes.February 21th 2011296 K4.9 1 hour 5 min.
Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.September 12th 2018140 K4.8 2 hours 40 min.
Bacon rolls
These tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry. Served sliced, these make an ideal savoury snack to share with friends over a drink.October 24th 201765 K4.6 3 hours 40 min.
Salmon and leek fondue tart
This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!March 6th 202049 K 50 min.
Caramelized apple "moelleux" cake
The apples in this recipe are caramelized in a mixture of butter and sugar, then cooled before being added to the "moelleux" batter (which makes a soft, moist cake). The result is a delicious cake combining apple and caramel flavours.November 7th 202124 K 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
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.