Slow Cooking Meat

A very flexible recipe for slow cooking any cut of meat.

Slow cooking Meat

I love slow cooking. I prefer to use an oven, but you may prefer to use a crockpot (electric slow cooker) if you aren’t going to be home. If I’m going to be busy for the afternoon, I’ll put something in the oven at lunchtime at 120-140C. You can use a different cut of meat. Beef: ribs, brisket, osso bucco, shin, blade, chuck; lamb or goat: shoulder, shanks or leg; pork: shoulder (roast or chops), shanks.

Slow Cooked Beef

1-1.5 kg Brisket or Blade (you can use Round or Chuck also)

2-4 cloves of garlic, crushed

1 onion, sliced

1 carrot, chopped

1 stick of celery, chopped

1 can of tomatoes

1 can of water or stock (use the tomato can)

1 tablespoon of chopped fresh rosemary

1 tablespoon of chopped fresh oregano

1 chilli, chopped (optional)

S&P

1 tablespoon each of Soy sauce and fish sauce

Combine all ingredients and cook in a low oven (140C) for about 4 hours. This should be very well cooked and best sliced in large slices or pulled off the bone if using a bone in cut.

Serve this with:

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