slow

How to perfectly cook a steak.  Cooked low and slow, this method produces a steak that is tender and juicy on the inside and golden brown and crust on the outside.  This low and slow method results in a steak that melts like butter in your mouth every single time!

Low & Slow Perfectly Cooked Steak

Rib Eye –

TB Bacon Fat ((you can substitute neutral oil

Sea Salt and Cracked Pepper – ((for serving, optional))

Freeze Steak at least 30 minutes on a baking sheet. Alternatively, use a completely frozen Steak.

Preheat your oven to the lowest possible setting (170 degrees F is my oven’s lowest setting).

Pat Steak Dry. Brush top side of Steak with ½ of the Bacon Fat (or oil)

With a Blowtorch, Sear the outside of the Steak, taking care to sear the fat on the sides of the steak, using a continuous back and forth motion across the steak for even browning.

Flip Steak over and brush with remaining Bacon Fat (or oil). Repeat searing process on other side of steak

**Alternatively you can sear the steak by heating a cast iron skillet over medium high heat. Add Bacon Fat or Neutral Oil to Pan, Sear each side until well browned

Transfer Seared Steak to a Cast Iron Skillet (or cooking vessel of choice. If you did not use a blow torch, just keep the steak in the pan). Season with Salt and Cracked Pepper. Insert a Digital Thermometer with an oven safe probe into the side-center of the steak. Place in the Pre-heated oven.

Cook about 65 – 90 minutes*, or to desired doneness.

Season with Salt and Pepper to taste. Allow Steak to rest at least 5-7 minutes.

Perfect Scrambled Eggs

unsalted butter

eggs

salt

pepper

Crack the eggs into a small bowl and whisk together until very well combined. Add salt and pepper. (Start with about 1/4 teaspoon salt.)

Put a medium-sized nonstick skillet over medium heat and add the butter. Swirl the butter around until melted completely, then reduce the heat to medium low. Add the eggs. Use a spatula to stir the eggs around the pan. It may take a few minutes before the eggs start to form curds. Use the spatula to push and fold the eggs over on themselves, being sure to push the liquidy parts of the egg to make contact with the skillet. Stir frequently. Once the eggs are mainly set but still wet, remove the pan from the heat. Then continue to stir until they are done to your liking*. Serve immediately.

Hearty, satisfying congee bowl

rice

cm ginger, mashed/grated

garlic, mashed/grated

mushrooms

vegetable stock

salt and black pepper

onion

Red chilli, sliced at an angle

coriander,

kimchi

sesame seeds

Preheat the oven to 200C

Put the rice in a heavy-bottomed pot with the stock, garlic, ginger, dried mushrooms and pepper, then taste and check if you need more salt - if your stock is already very salty, don&#x27;t add too much extra. Bring to a boil, cover, and simmer for 45 mintues, stirring every 5-10 minutes to stop the rice sticking to the bottom. Loosen with a splash more water or stock if needed along the way.

When the rice is on the go, toss your mushrooms with salt and pepper, and spread them out on half a baking tray, and do the same with the onions on the other half of the tray. Bake for 20 minutes, or until beautiful.

Prep the rest of your toppings. Boil your eggs until soft - if taking them out the fridge, bring a pot of salted water to a rapid boil and add the eggs, boil for 5 1/2 minutes exactly, refresh under cold water, peel and set aside.

When the rice is done (will look like oats, or a loose risotto), taste and adjust salt if needed, then remove the now rehydrated shitake mushrooms (or leave in if you like them!). Spoon the congee into bowls and top with the toppings, the egg, drizzle with soya sauce and sprinkle with sesame seeds.

The (beef) cheek of the Irish sets off our butcher’s aversion to colcannon. Thankfully, Colin Fassnidge has the perfect comeback to put Anthony Puharich in his place.

Slow-cooked beef cheeks with beetroot and hummus

olive oil

beef cheeks,

onion, finely chopped

celery stalks, trimmed, thinly sliced

garlic cloves, thinly sliced

(20 grams) ginger, finely chopped

red chillies, halved lengthways

bay leaves

tbs each coriander, cumin and caraway seeds

star anise

cinnamon quill

lemon

(80 milliliters) red wine

2L (8 cups) beef stock

baby

unsalted butter, chopped

Baby mint, baby red kale leaves

chickpeas

garlic

tsp cumin

red chillies

(60 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

This one-pot wonder is the perfect way to ward off the winter chill.

Slow-cooked pork shoulder with lemon and winter herbs

onions, thinly sliced

tbs finely chopped preserved lemon rind

rosemary, leaves picked, finely chopped

thyme, leaves picked, finely chopped

oregano, leaves picked, finely chopped

pork shoulder

1kg baby kipfler potatoes, scrubbed

chicken stock

parsley, leaves picked, finely chopped

tarragon, leaves picked, finely chopped

Discover the power of one with this lamb dish rich with herbs and spices.

Tunisian spiced lamb with pumpkin couscous

lamb shanks, French trimmed

red onions, halved, thinly sliced

garlic cloves, crushed

cinnamon

tsp coriander

tsp ground paprika

saffron threads

1L (4 cups) Massel beef stock

cherry tomatoes

brown sugar

coriander

mint

Butternut pumpkin, peeled,

(2 cups) couscous

Our October 2010 Good Food magazine cover recipe in all its crispy, crackly, melt-in-the-mouth glory

Slow-roast rolled pork belly

fennel seeds

tsp black peppercorns

fresh thyme

lemons

Toast the spices in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the garlic and half the thyme to make a paste, then mix with 2 tbsp olive oil.

Lay the pork on a board skin-side down. Rub the herb mix all over the flesh then scatter with the remaining whole thyme leaves. Neatly roll the meat into a joint surrounded by the skin then use butchers' string to tie the joint tightly at regular intervals to hold the joint together. Cover and chill, leaving to marinate for a few hours or overnight.

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp remaining olive oil. Put it on a wire rack and roast at 200C/180C fan/gas 6 for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 180C/160C fan/gas 4. Roast for a further 2 hrs. Finally turn the heat back up to 220C/200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crisping of the skin. Allow to rest somewhere warm for 20 mins. Carve up into thick slices and serve with your favourite roast dinner accompaniments.

This Slow Cooker Sausage Casserole is a slimming-friendly, hearty meal to pop in the slow cooker and have ready for dinner - perfect for calorie counting or plans like Weight Watchers!

Slow Cooker Sausage Casserole | Slimming &amp; Weight Watchers Friendly

chicken sausages

onions (diced)

peppers (any colour - diced)

carrots

potatoes

tomatoes

tomato puree

250 ml chicken stock (made up with 1 stock cube)

garlic (crushed)

oregano

thyme

parsley (chopped)

tin butter beans (drained)

beef stock pot

Worcestershire sauce

bay leaf

Put all the ingredients except the sausages, butter beans and stock pot into the slow cooker. Stir well.

Add the sausages and give another quick stir.

Cook

Cook on High for 5 hours, or Low to Medium for 6-8 hours.

Stir

Check to make sure all the veg is cooked through. Stir in the butter beans and stock pot. Check the seasoning and add some salt and freshly ground black pepper if needed.

Allow to cook for another 20-30 minutes to heat up the butter beans, then serve

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Put all the ingredients except the sausages, butter beans and stock pot.

Add the sausages.

Stir in the butter beans and stock pot once veg is cooked through.

cook for another 20-30 minutes then serve.

Slow Cooker Sausage Casserole - Pinch of Nom

Bourbon Barbecue Pork Ribs are fall-off-the-bone tender. They are slow baked in the oven and basted with a thick and glossy, spicy and sweet, partially homemade bourbon barbecue sauce. Half a rack per person sounds right, yes!?

Bourbon Barbecue Pork Ribs

pork ribs

barbecue sauce

bourbon

hot sauce ((optional))

onion flakes ((or 1/2 tablespoon onion powder))

chili flakes ((optional))

liquid smoke ((optional))

black pepper

Preheat oven to 300 degrees.  Line a baking sheet with aluminum foil and set aside.

Locate the thin white membrane on the underside of the ribs.  Remove this completely.  To get started, slide a small sharp knife under the membrane to help release it.  Set the knife aside and pull up on the membrane firmly to remove and discard.

Wash the ribs under cold water and pat dry with paper towel.  Set on the prepared baking sheet.

Sprinkle each side evenly with the salt and pepper.

Cover tightly in the aluminum foil.  Place in the oven.  Cook for 2 hours.

While the ribs are baking, add all of the remaining ingredients to a sauce pot and whisk together to combine.  Keep sauce warm over low heat.

Remove the ribs from the oven and remove the aluminum foil.  Return to oven for 30 minutes.

Remove the ribs from the oven again and distribute half of the sauce evenly over both sides of both racks.  Return the ribs to the oven for 30 minutes.

Once again, remove the ribs from the oven, baste the top of the ribs with half of the remaining sauce.  Place back in the oven and broil for 3-5 minutes until slightly charred.

Remove from oven and serve with remaining sauce.

Fall off the bone tender with a spicy, sweet flavour, Family Style Oven Baked Barbecued Ribs are so easy and worth the longer cooking time.

Family Style Oven Baked Barbecued Ribs

dry mustard

paprika

onion powder

garlic powder

cayenne pepper

Locate the thin white membrane on the underside of the ribs.  Remove this completely.  To get started, slide a small sharp knife under the membrane to help release it.  Set the knife aside and pull up on the membrane firmly and discard.

Wash the ribs under cold water and pat dry with paper towel.  Set aside.

Whisk together the brown sugar, dry mustard, paprika, onion powder, garlic, powder, cayenne pepper, ground black pepper, and salt.

Lay each rack of ribs onto a sheet of aluminum foil.  Sprinkle the seasoning mixture evenly over each side of both ribs, rubbing it into the meat as you do so.

Wrap the ribs tightly in the aluminum foil.  Place the wrapped ribs onto the prepared baking sheet and place in the oven.  Cook for 2 hours.

Remove the ribs from the oven and remove the aluminum foil from each rack.  Place the ribs back onto the baking sheet and return to the oven for 30 minutes.

Once again, remove the ribs from the oven, baste the top of the ribs with the remaining sauce.  Place back in the oven and broil for 3-5 minutes until slightly charred.

Remove from oven and serve.

Pan-seared beef ribs are braised in a honey garlic sauce prepared with red wine. These moist and tender ribs are perfect for a cold winter night&#39;s dinner. Serve with hearty polenta or mashed potatoes and be sure to ladle on some of that thick, glossy, sweet, and garlicky sauce!

Honey Garlic Braised Beef Ribs

beef short ribs

garlic, (finely chopped)

soy sauce

honey

red wine

water

parsley

sesame seeds for garnish, (optional)

red chili flakes

Add two teaspoons of the olive oil to a large Dutch oven and over medium-high heat, sear the beef ribs on all sides for about two minutes. Make sure the pan is hot first! Don’t be tempted to overcrowd the pot. Cook the beef ribs two or three at a time in a single layer. Once seared on all sides, remove from the pot and sear the next batch.

Once all of the ribs have been seared, carefully drain the grease out of the pot and wipe out the excess with paper towel.

Add the remaining teaspoon of olive oil to the Dutch oven and turn the heat to medium-high. Add in the garlic and stir. Once the garlic begins to sizzle, continue to cook the garlic for exactly one minute, stirring the whole while to prevent it from burning.

Next, reduce heat to medium and add the soy sauce, honey, red wine, and ground black pepper. Whisk this mixture and bring it to a low boil. Once the mixture starts to bubble slightly, add the seared beef ribs into the pot. Add them all in and nestle them into the liquid as much as possible. They will not be fully covered in cooking liquid, so don’t worry about that. Boil for 2 minutes.

Turn the beef over so that the beef that was previously sitting up out of the liquid is now covered. Boil for another two minutes. Next, pour in the water. Allow the liquid to come to a boil once again. Once boiling, if you see any “meat scum” forming on the surface of the liquid, you can remove it with a skimmer . Boil the beef ribs for 20 minutes uncovered.

Finally, reduce heat to simmer and cover the pot with a heavy lid. Let the beef ribs simmer for one hour and twenty minutes. You can remove the lid at the 40 minute mark and skim off more scum if any more has accumulated. But, get the lid back on the pot as soon as you’re done skimming.

At this point, the beef ribs are super tender, super moist, and probably falling off the bone. They are completely cooked and ready to eat. You have the option of using the sauce as is, or you can thicken it.

How to Cook the Beef Ribs:

Carefully remove the beef ribs from the pot. Try to keep the bones in, because it looks better when presenting the ribs on a plate. I like to use metal tongs to coax the ribs – one at a time! – onto a large slotted spoon. Transfer them to a plate and tent them with aluminum foil. In the meantime, bring the sauce back to a boil over high heat. You can cook the sauce down until it reduces in volume, but the ribs will cool down too much while you wait for this.

Instead, stir together one tablespoon of cornstarch with one tablespoon of water. While whisking the boiling sauce, drizzle the cornstarch mixture in and the sauce will instantly thicken. Whisk well and turn off the heat. Ladle the sauce into a gravy boat and place it right on the table so that everyone can help themselves.

How to Thicken Sauce:

If you’re new to cooking in a Dutch oven, keep in mind that they can get really hot and will hold the heat steady for a while, even if you turn off the heat. That is why it is important to keep the garlic moving in step 3. It will prevent the garlic from burning. Burnt garlic is bitter and will not taste good at all. If you burn the garlic, let the pot cool, clean it out, and start with fresh garlic again. Don’t risk ruining those beef ribs with bitter garlic!

Use a full bodied wine, such as a merlot. But, do not use expensive wine. When braising with wine, you will need an extremely refined palette to tell the difference between beef braised with an expensive wine or a bottle that was less than $10 like I used.

If you would like a non-alcoholic version, you can use non-alcoholic wine, or replace the wine completely with an equal amount of beef stock with an added tablespoon of Worcestershire sauce.

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Top 23 slow recipes from across the web

The most viewed slow recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low & Slow Perfectly Cooked Steak

Perfect Scrambled Eggs

Hearty, satisfying congee bowl

Slow-cooked beef cheeks with beetro...

Slow-cooked pork shoulder with lemo...

Tunisian spiced lamb with pumpkin c...

Slow-roast rolled pork belly

Slow Cooker Sausage Casserole | Sli...

Bourbon Barbecue Pork Ribs

Family Style Oven Baked Barbecued R...

Honey Garlic Braised Beef Ribs

Reader recipe: Family sized slow co...

Slow Cooker BBQ Pulled Pork

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The most viewed slow recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine