slowcooked

St. John's Stout Braised Beef Ribs - Fall off the bone,slow-cooked tender braised beef ribs that make their own gravy.

St. John's Stout Braised Beef Ribs

lbs beef ribs

Stout Beer,

beef stock

bacon, crisp cooked & crumbled

orange juice

nutmeg

tsp black pepper

tbsp fresh rosemary, chopped

thyme

cloves

garlic

red onion,

mushrooms,

Cut into individual ribs. Season the ribs with...

Cut into individual ribs. Season the ribs with salt and pepper then dredge them in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the ribs easier.

Transfer the browned beef ribs to a large...

Transfer the browned beef ribs to a large covered roasting pan, I use a large enamel covered turkey roaster. To the roasting pan add the remaining ingredients, EXCEPT the mushrooms.

Place the covered roaster in a 300 degree...

Place the covered roaster in a 300 degree F oven for about 4 hours or until the meat easily pulls away from the bone. In the last 1/2 hour of cooking time you can add the mushrooms.

Once fully cooked remove the ribs from the...

Once fully cooked remove the ribs from the roasting pan and skim the fat from the gravy/jus. I find that a gravy strainer (fat separator) works very well for this. Serve with mashed potatoes and steamed vegetables.

Richie McCaw's topside supreme

½ kgs Beef, use topside beef (Main)

Onion, chopped

Water

Tbsp White wine vinegar

Worcestershire sauce

Beef stock

Bouquet herbs

Butter, soft, and flour

Place a dash of oil in a large saucepan over a high heat and brown the piece of meat on all sides. Set aside on a plate.

Lower the heat, add the onion and cook until lightly golden, about 10 minutes.

Return the meat to the saucepan, add onion, water, vinegar, Worcestershire sauce, beef stock powder and bouquet garni and cover with the saucepan lid.

Cook on a very low simmer for 5-6 hours until the meat is tender and falling apart.

You can also cook this in the oven at 150C, or in a slow cooker.

Remove the meat from the saucepan and keep warm. You should be able to pull the meat apart with 2 forks to serve.

Thicken the juices with a paste made from equal quantities of soft butter and flour. Whisk into the juices.

Serve with plenty of mashed potato, vegetables and the meat sauce.

Brown sauce

Tbsp American mustard, (yellow mustard) (Main)

Tbsp Tomato ketchup (Main)

Tbsp Honey

Tbsp Hot sauce

Worcestershire sauce (Main)

Tbsp Cider vinegar

Whisk together mustard, ketchup, honey, hot sauce, worcestershire sauce and cider vinegar until smooth.

Twice-cooked Asian brisket

⅕ kgs Beef brisket, flat end

Tbsp Neutral oil

Sesame oil

Red onions,

Spring

tsp Fresh ginger, grated

Tomato juice

Tbsp Soft brown sugar

Tbsp Rice wine vinegar

Soy sauce

Star anise pods

chillies

Garlic cloves, peeled

Kaffir lime leaves, limes

Place brisket in a deep roasting dish (with a lid) that fits the meat snugly. Season with salt and pepper.

Heat both oils in a frying pan over a medium heat and cook red onions, whites of spring onions and grated ginger until nicely browned (8 to 10 minutes).

Add all other ingredients except pickled ginger garnish and bring to a simmer. Pour sauce over the brisket. Place a piece of baking paper on top of the meat and then cover the dish tightly with a lid. Bake in pre-heated oven for 4 hours (if using a slow cooker, cook on low power for 9-10 hours).

Remove from oven and turn meat so the top half is submerged in the braising liquids. Remove and discard kaffir leaves. Cover dish and chill for up to 48 hours. When ready to serve, skim off and discard fat from the top of the sauce. Heat oven to 200C fanbake, then return dish to oven for 30 minutes to heat through and lightly brown the crust.

While the meat is heating, cut the reserved spring onion greens into long thin slices. Place in a bowl of iced water to crisp and curl. Lift the meat out of sauce and shred using two forks.

To serve, spoon a little sauce on to heated serving plates, top with pulled meat and more of the heated sauce. Garnish with spring onion curls and pickled ginger.

Slow-cooked pulled chipotle beef

kg Beef, lean brisket (Main)

330 ml Beer, dark

Beef stock, good quality

Chipotle sauce

Tbsp Soy sauce

Tbsp Brown sugar

Onion,

Cinnamon stick

chilli,

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat.

Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal.

Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little.

Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other. Mix shredded meat with the reduced liquid — the meat will soak up the sauce.

Serve with simple mashed potatoes and greens.

Slow-cooked beef cheek

Tbsp Rice bran oil

Carrots, diced

Onions, diced

Celery, diced

Garlic cloves,

Tbsp Tomato paste

Red wine

Bay leaf

⅕ kgs Beef cheeks, 1 cheek per serve (Main)

Salt

Heat the oven to 140C. Bring the beef stock to the boil. Heat the oil and fry the vegetables, garlic and tomato paste for 10 minutes to lightly caramelise. Turn the heat up to high, add the red wine and reduce by half.

Season the beef cheeks with salt and pepper then place them in an ovenproof casserole (or use a slow cooker). Add in the reduced wine and vegetables. Add the herbs and cover with beef stock.

Cover with a tight-fitting lid and cook in the oven for 3 hours.

To make the glazing sauce, strain off half the cooking juices into a saucepan, bring this to the boil and reduce until thick and syrupy.

To serve, gently reheat the cheeks in the remaining cooking juices. When hot, carefully lift them out and place them into the glazing sauce. Smother with sauce and serve with creamy potato mash and a warm salad of greens (I have steamed brussels sprout leaves, peas, and broad beans, then tossed them with a little olive oil and sea salt flakes).

Slow-cooked beef cheeks ala dianne

Beef cheeks (Main)

Bay leaves

Mint sauce

Beef bouillion

Sear the beef cheeks in a high heat skillet with olive oil. Brown all the sides. Place the beef cheeks to the slow cooker.

Add bay leaves, mint, red wine, beef cubes, sugar, Worcestershire sauce. Slow cooked for 8-12 hours. Reduce the sauce for 15 minutes before serving. Serve hot with a bed of mashed potatoes.

Pulled beef cheek soft tacos

Tbsp Oil

Garlic, crushed

tsp Cumin

Coriander

Salt and black pepper

Onion, sliced

Tortilla wraps

Avocado, chopped roughly

Tbsp Red chilli, chopped

Asian slaw

Limes,

Greek yoghurt

Mint

Mix the oil, garlic, cumin, coriander, salt and pepper in a small bowl. Rub this over the beef cheeks.

Heat a frying pan to a high heat and brown the cheeks on both sides. Place in a casserole dish. Pour over the water and wine. Cover and place in the oven for four hours. The meat will be tender and ready to pull.

To serve, warm the tortilla wraps. Top with pulled beef, avocado, slaw, chopped chilli, a squeeze of lime and a dollop of yoghurt.

Old-fashioned slow-cooked corned beef

Corned beef, preferably home-killed (Main)

Onion

Cider vinegar

Cloves, whole

Tbsp Golden syrup

Place all ingredients in the crockpot, cover with cold water

Serve with boiled potatoes and steamed brussels sprouts, drizzled with a sauce of melted butter, balsamic vinegar and honey.

Slow-cooked lamb with tomato and pappardelle

Strong flour

Free-range eggs

Semolina

kg Lamb shoulder, bone

Chopped tomatoes, 400 grams

250 ml Jus, warmed, see note below

Place flour, eggs and salt into a food processor and blend until a firm dough starts to come together.

Turn dough out on to a clean bench top and knead together until smooth. Cover dough in plastic wrap and rest in the fridge for 30 minutes.

Remove dough from fridge, unwrap and cut dough into 6 pieces. Flatten dough pieces with fingers and fold in half. Flatten and fold again.

Flatten dough a final time to 4-5mm thick and pass each piece through a pasta sheet roller on the widest setting.

Fold dough in half and pass through roller again on the same setting. Adjust roller setting to 1 and pass each piece though in the same way.

Continue to pass dough sheets through roller, adjusting setting after each run. Once dough has passed through setting 7, place each sheet on to a lightly semolina-floured bench.

Lightly dust pasta with a little more semolina flour then fold each sheet in half, then half again, lengthways.

Cut folded pasta into 2cm strips, horizontally and then toss gently on the bench to separate pasta ribbons.

Toss ribbons in remaining semolina flour to prevent from sticking and place on to a baking paper-lined tray. Wrap in plastic wrap and store until ready to use.

Fresh pasta is best cooked and eaten on the same day.

Heat oven to 150C. Place lamb into a roasting dish with tomatoes and 1 cup of water. Cover and seal tightly with aluminium foil.

Place into the oven and cook for 2-3 hours or until lamb is extremely tender and falling off the bone.

Remove lamb from the oven and allow to cool before picking meat from the shoulder and discarding any bones and fat, reserving tomatoes along with the lamb.

Place lamb and tomato into a large heavy-based frying pan with 200ml of the jus and return to oven, basting occasionally until lamb is well-glazed and jus is thick and glossy.

Remove lamb from the oven and keep warm. Fill a large pot with boiling water and place over a high heat. Add a good pinch of salt then add pappardelle.

Cook pasta for 2 minutes before draining well. Place into a large bowl, add lamb and tomato, and toss together.

Divide between 4 large bowls and finish with a drizzle of remaining jus.

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Top Tags

St. John's Stout Braised Beef Ribs

Richie McCaw's topside supreme

Brown sauce

Twice-cooked Asian brisket

Slow-cooked pulled chipotle beef

Slow-cooked beef cheek

Slow-cooked beef cheeks ala dianne

Pulled beef cheek soft tacos

Old-fashioned slow-cooked corned be...

Slow-cooked lamb with tomato and pa...

Top 10 slowcooked recipes from across the web

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

Top Tags

St. John's Stout Braised Beef Ribs

Richie McCaw's topside supreme

Brown sauce

Twice-cooked Asian brisket

Slow-cooked pulled chipotle beef

Slow-cooked beef cheek

Slow-cooked beef cheeks ala dianne

Pulled beef cheek soft tacos

Old-fashioned slow-cooked corned be...

Slow-cooked lamb with tomato and pa...

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