Slow Cooking Guide

Whilst recently browsing some old articles on the SMH Good Living website we found a great article on slow cooking by renowned Sydney Restauranter and chef, Stefano ‘Steve’ Manfredi

In slow cooking the idea is to to break down the connective tissue in meat and turn the collagen into gelatin, rendering the meat tender. Flavour coaxed from the meat is transferred to the cooking liquid, producing the rich sauces that, along with tender, succulent meat, are the two goals of a slow braise.

Here is a quick guide:

  • Choose the right cut. Lean meat will turn dry.
  • Pre-heat your slow cooker – just as you do your oven.
  • Brown the meat in oil. This will add colour and flavour.
  • Add aromatic vegetables, a little spice and some herbs.
  • Add body either by lightly flouring the meat before browning and/or adding a rich stock as the braising liquid.
  • Always simmer slowly, don’t boil.
  • If possible, make the dish the day before; it always tastes better.

Slow cooking is good for:
Shanks; brisket; lamb shoulder; pork shoulder, oxtail, duck, pork trotters; pork belly; aromatic vegetables such as carrot, onion, garlic and celery; spices such as clove, ginger, cardamom, bay and pepper; herbs such as parsley, rosemary, sage, coriander and thyme.

lamb shanks, lamb shoulder, Newsletter - May 2014, oxtail, pork belly, pork shoulder, slow cooking

Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Leave a Reply

Your email address will not be published. Required fields are marked *

10 − 8 =

Copyright © The Free Range Butcher.