One of the reasons I love winter is because it’s the perfect time to make slow cooked meals like stews, roasts and casseroles. The smell permeates the whole home with a tantalizing aroma, warming not only our hearts but our tummies too. Slow cooked meals are hearty, satisfying, and full of flavour.
It’s also the perfect opportunity to use the less expensive cuts of meat, which are best when cooked long and slow. Whether it’s beef, lamb or pork, there’s a cut that’s perfect for each type of slow cooking method. Best of all, you can leave them to cook away without too much attention, giving you time to do other things.
But what exactly are these different ways of cooking?
Well, roasting generally means placing the meat (or vegetables) in a roasting pan and cooking it in ‘an open heat source’ like an oven or even an open flame. The circulation of the hot air around the oven ensures the food is evenly cooked. When you roast the meat, it browns the surface of the food and enhances the flavour. When roasting, it’s a good idea to baste the meat a couple of times through the cooking process and reduce any moisture loss by keeping the lid on. For larger cuts of meat it’s best to cook at a low temperature to ensure the meat doesn’t dry out or burn on the outside while it’s still cooking inside.
Braising also uses a dry heat, but is followed by a moist heat. So the meat is first seared at a high temperature to seal it and then it’s cooked in a small amount of liquid like stock or water. Another name for this is pot roasting. This allows the tougher sinews or collagen to dissolve and add that delicious flavour we associate with slow cooked meats. It’s also generally all done in one pot.
Stewing uses small, similar sized pieces of meat that you totally cover in a liquid. A perfect example of this is a classic Beef bourguignon. I enjoy using this method because a stew is best when it’s got a variety of vegetables added to it. The veggies bulk up the stew and many of the nutrients are retained because it’s all cooked in one pot, where the juices are served as the sauce.
Whichever cut you choose, it’s often best to brown the meat first. Don’t try and do it all at once as you need to keep a constant high temperature in your pan. I like to do it in the same pot I’ll be cooking it in as the browning caramelizes some of the juices which of course adds more flavour.
If you want a good colour for the meat, it’s best to cover it in flour. Just make sure the meat isn’t too wet, otherwise it doesn’t brown properly.
It’s also important to have a tight fitting lid, especially if you’re braising in a small amount of liquid, as you don’t want too much of the liquid to evaporate. Don’t cook the meat at too hot a temperature, it should be a gentle simmer. Remember we’re cooking low and slow.
I don’t always seem to get this right as I’m not as organized as I’d like to be, but it’s often better to cook the meat the day before. It’s amazing how much the flavour improves. I just chill it overnight and then reheat it for a short period before serving.
Here’s a selection of these different cuts of meats along with my suggestions for good ways of making some slow cooked meals.
Lamb
Shank: Shank comes from the shins of the front and hindquarters and it’s my absolute favourite. I like to roast it low and slow in a generous amount of red wine. You can also try some harissa and chickpeas for a Moroccan twist. The shanks have a lot of connective tissue and collagen which means it’s best to cook them in liquid for a couple of hours to make the meat tender. This is what gives the meat it’s meltingly soft texture. I like to use the scrapings from the pan to make my gravy as they’re often the tastiest pieces!
Stewing lamb: This is a generic term as the meat is generally made up from the leftovers of the more expensive cuts and is full of bones which means lots of flavour. If the meat is from the shoulder and neck, it has the best flavour and is perfect for an Irish stew (I used shoulder cuts for this hearty Irish stew recipe). For a lighter stew, try the French navarin of lamb or a tagine for a richer dish.
Knuckle: I love slurping out the marrow and knuckle is ideal as this cut up piece of shank has a delicious marrow bone in the middle. Although it’s not as popular as shank, it’s a great cut for a curry. To give it a true Cape flavour, add some sweetness to it with some fruit chutney, cinnamon and sweet butternut to counteract the spiciness.
Shoulder: This is a hardworking joint which means it takes a while to become tender. To get the best flavour out of the meat, cook shoulder on the bone and and trim off a little of the fat. I like to use a herb rub, so try some rosemary, garlic, salt and pepper and maybe even some mint and massage it all over the meat. I also slash the skin so that I can get some extra herb rub into these cuts.
Pork:
Belly: Pork belly has been hitting a bit of a revival and is found in many upmarket restaurants. It’s one of the most popular cuts of meat in Korea and is also quite popular in China and the Philippines. I like roasting it with Chinese 5 spice, soy sauce and honey and then enjoying it’s crispy, crunchy crackling.
Shank or Eisbein: This is from the lower part of the leg and is quite meaty, which makes it perfect for Eisbein. This is a German dish that’s already cured and sometimes smoked, ideal for hearty, simple meals and best served with some creamy mashed potatoes.
Loin: You can cook this as one piece, with the bone in it, but I prefer it deboned, stuffed and rolled to make a delicious juicy roast. You can stuff it with almost anything from herbs and cranberry to pear and gorgonzola. I wrap it tightly with bacon pieces to seal in the juices. Just remember to rest the meat before carving it.
Goulash: This cut is quite lean because the small cubes are cut from the meat of the shoulder and leg. So it’s best to cook it in enough liquid to keep it tender, perfect for stews and curries. To add merit to this, the Merriam Webster dictionary, defines the word as “a dish of meat, vegetables, and paprika that is slowly cooked in liquid.” The word goulash comes from the Hungarian work gulyás which means herdsmans meat – a perfect description, I think.
Beef:
Oxtail: As the word explains, it’s the jointed part of the tail. It’s become very popular as a stew and because this cut is full of cartilage it’s perfect for slow cooking as the gelatinous pieces make for particularly delicious gravy. I like to use an Italian osso buco recipe and use oxtail instead of the veal shanks. The Milanese who created the classic osso buco might be horrified, but it’s still delicious.
Brisket: This is a cut taken from the chest and is normally served boneless. My go-to method for brisket is to braise it for a couple of hours. Trim off any hard or discoloured fat, as well as any excess on all sides to give it a more even shape which helps with the cooking process. This is also a popular meat for smoking.
Short Rib: As it says, it’s the flat rib bones which are usually layered with muscles which will need a long time to break down these tissues into soft, melt in your mouth meat. This will make any carnivore happy. As there’s naturally quite a bit of fat, it feels too greasy for me so I like to roast the meat the day before and then chill it. This makes it easier to remove the excess fat before reheating and serving the following day.
Shin: This is a great stewing meat because it has a large marrow bone in the middle. When it comes to seasoning a beef stew, it’s best to use hard herbs like bay leaves, rosemary, thyme and oregano. But season as you go because the flavour changes during cooking as the sauce becomes more concentrated and can get too salty. Rather adjust towards the end.
Whichever cut and method you choose, low and slow is the way to go. Enjoy your slow cooked meals.
