The Butchers Blade / Cooking notes
How to slow cook meat
Turn suitable shoulder, shin and diced cuts into a satisfying stew or braise.
From preparation to plate
- Choose a cut suited to slow cooking, such as shin, shoulder or a labelled braising cut. Follow the product and appliance instructions.
- For a deeper flavour, brown the meat in batches before adding vegetables and cooking liquid. Transfer everything carefully to the cooking vessel.
- Keep an oven braise covered, or follow the slow cooker’s fill limits. Start with fully defrosted meat and use the recommended setting.
- Check that the meat is thoroughly cooked and tender. If it is safe but still firm, suitable connective-tissue-rich cuts may need longer. Cool leftovers promptly.
Serving and pairing ideas
Mashed potatoes, butter beans or crusty bread make the most of the sauce. Try Rioja with a beef braise or a sparkling ginger drink.
Check before you serve
Tenderness is not a substitute for food safety. Follow your appliance instructions and do not leave cooked food at room temperature for long periods.
For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
Food Standards Agency cooking guidanceFor advice about your particular cut, call Lee on 01270 691283.