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Slow cooking
Suitable ovenware
Method
Tips for slow cooking
Slow cooking, also known as low temperature
cooking, is the ideal cooking method for tender pieces
of meat that are to be cooked medium rare or à point.
Meat remains very succulent and tender. The benefit
of this cooking method is that it allows lots of leeway
in your menu planning because slow cooked meat is
easy to keep warm.
Use a flat dish, e.g. a porcelain serving plate or an
uncovered glass roasting dish.
Always place the uncovered dish directly onto the
ceramic.
1. Select . Slow cook and a temperature between
70 and 90 ºC. Preheat the oven, placing the dish
inside it to warm.
2. Rapidly heat a little fat in a pan. Sear the meat on
all sides, even on the ends, and place immediately
on the preheated dish.
3. Put the dish containing the meat back in the oven
and slow cook. A slow cooking temperature of
80 ºC is ideal for most pieces of meat.
Only use fresh, good quality meat Carefully remove
sinews and fat from around the edge. Fat develops a
strong, distinct taste during slow cooking.
Larger pieces of meat do not need to be turned.
Meat can be carved immediately following slow
cooking. No standing time is required.
Due to the special cooking method, the meat looks
pink, i.e. medium rare. This does not mean, however,
that it is raw or not well done enough.
If you want to make gravy, cook the meat in covered
ovenware. Please note that the cooking times will be
reduced.
In order to check whether the meat is cooked, use a
meat thermometer. A core temperature of 60 ºC
should be maintained for at least 30 minutes.
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