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.
125,1044.4/5 for 31 ratings
Grade this recipe: Last modified on: November 6th 2011
For 1 kg, you will need:
1 
1 
1 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 45 min. | 4 hours | 4 hours 45 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,000 Kcal or 12,560 Kj | 172 gr | 21 gr | 200 gr |
| 150 % | 66 % | 2 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 175 Kcal or 733 Kj | 10 gr | 1 gr | 12 gr |
| 9 % | 4 % | <1 % | 2 % |
How much will it cost?
- For 1 kg : 11.37 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Beef : You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Beef Wellington, Two-stage beef chuck , Home-made doner kebab, Roast beef "like they do it in Santa Fe", ... All |
 | Red wine: You can check-out other recipes which use it, like for example: Rabbit civet, Coq au vin, Boeuf (beef) bourguignon, Upside-down Parmentier, Mulled wine Belle-Plagne style, ... All |
 | Sage: You can get more informations, or check-out other recipes which use it, for example: Beef braised in reduced red wine, Salmon and leek fondue tart, Potatoes with bacon and herbs, Ratatouille confite, Upside-down Parmentier, ... All |
 | Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Small ratatouille with , How to cook potato grenaille , Sausage and lentils "en cocotte", Duo of slow-cooked pork, ... All |
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