This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
181 K 4.3/5 (32 reviews)
4 hours 45 min.
Easy
11.40 €
1 kg
9 IngredientsLast modified on: November 6th 2011
1 kg beef
1 
1 
2 
2 leaves 
1 
500 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 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 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.
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, How to cook red meat properly, Roast beef "like they do it in Santa Fe", Melt-in-the mouth meat and vegetables in a sealed casserole, Upside-down Parmentier, ... See them all 10
Red wine
Like these other recipes: Eggs meurette, Mushroom bourguignon, Marchand de vin sauce, Coq au vin, Upside-down Parmentier, ... See them all 19
Bayleaf
Like these other recipes: Feta in olive oil with herbs, White bean gratin "à l'italienne", Spicy seafood plancha, Preserved tomatoes, Mexican-style pork medallions , ... See them all 67
Sage
Like these other recipes: Spicy seafood plancha, Rice à l'italienne, Spinach and ricotta ravioli, Roast pork with sage, cooked in a bag., Preserved tomatoes, ... See them all 32
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018396 K 14 1 day 1 hour 25 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018417 K5 40 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017484 K4.2 2 hours 15 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012798 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
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.