It’s that time of year again. Slow cooking comfort in the winter to make you think of your grandma and how she used to feed you steaming bowls of goodness after a cold day playing outside.
We want you to know that anyone can slow cook - there’s not a lot to it. See below our Hagen’s top 5 tips for things you need to know about slow cooking.
TOP 5 TIPS FROM YOUR BUTCHER
#1 Low and slow – cook your meat at a relatively low temperature for a reasonable amount of time. This means hours+ in the oven, crock pot or slow cooker.
#2 Choose the lesser known cuts of meat (see the list of cuts below) - hese cuts are usually cheaper and are better suited to slow cooking as the connective tissue between the muscle fibres (usually undesirable in primary cuts like steak) breaks down when slow cooked providing the meat with more moisture during cooking so it doesn’t dry out.
#3 Keep a lid on it – help the meat along while it cooks by keeping a lid on the crock pot/pan so the warmth and steam remain inside. The more you lift the lid the greater interruption to the cooking process
#4 Brown your beef – on a high heat seal your meat on all sides before slow cooking. This enhances the flavour of the meat, bringing a caramelised richness. Do this in the pot you slow cook in.
#5 Do it the day before – yes you’ll need to be organised but it will be worth it! Rest in the fridge overnight after slow cooking and reheat briefly before serving.
Best cuts for slow cooking:
Shanks, Brisket, Pork Ribs, Oxtail, Osso Buco, Chuck