With the Autumn chill setting in, slow cooks are back on the
menu. Cuts like minced and diced beef, pork, or lamb, are perfect
for producing warming dishes, will deep flavour and character. Here
are my tips for getting the very best out of your slow cooks.
- Prepare by removing the meat from the chiller and removing any
packaging an hour or so before cooking.
- Heat a heavy bottomed frying pan until smoking, massage a
little goose or duck fat into the beef or alternatively pomace oil
into pork, lamb or chicken and sear in the pan, popping in with
small batches at a time if its diced to give a good colouring all
- In the same pan remove the meat and sear the vegetables as
required then deglaze with your chosen liquids whether it be wine,
ale, cider (and so on), then boil down to syrup.
- Add the meat back to the pan, cover with stock and bring to
- Cover with a tight fitting lid or tin foil and place in
preheated oven, go nice and slow at 125 oc, remember the longer the
better, if time is not on your side increase but to no more than
- 3 to 4 hours is a good time range but I suggest checking
frequently for tenderness and moisture levels, adding a little
water if it looks a little dry.
- Test the meat using a butcher's fork, unlike a steak (where you
might lose valuable juices) it's fine to do this on your slow