Jun 11, 20225 min read

How to slow cook

Slow cooking is a way to enjoy great-tasting meals with minimum amount of effort. This budget-friendly cooking method takes tougher cuts of meat and turns them into hearty, flavoursome meals. Although they usually have long cooking times, slow-cooked dishes require relatively short preparation times – after that you can leave them to simmer away. The moist cooking method also ensures tender, juicy results every time. Plus, cooking meat, vegetables and sauce together in one pot cuts down on washing up.

There are many ways to slow cook food – simmer it in a stockpot, bake it in a casserole in your oven, or use a specially designed device, such as an electric slow cooker or pressure cooker (see Guide to Slow-Cooking Equipment, below). Once you’ve got a handle on the basics, master the art of slow cooking with our delicious recipes. As well as the basic stovetop method, each recipe includes tried-and-tested variations that allow you to adapt the recipe to a casserole dish, slow cooker or a pressure cooker so you can cook it your way.

GUIDE TO SLOW COOKING EQUIPMENT

While the basic principle for slow cooking – combining meat, vegetables, liquid and seasonings in a single pot – is the same, the actual cooking method and times vary widely according to the equipment you use. Here’s a handy guide to the four main types of equipment used for slow cooking.

STOCKPOT

A stockpot is a large pot with two handles and a lid, usually made from stainless steel or aluminium. Stockpots vary in capacity with the larger ones often taller than they are wide.

How it works: A stockpot works the same way as an ordinary saucepan, only it’s designed for larger quantities. Why use it: Cooking in a stockpot on the direct heat of the stovetop means you can adjust the heat easily. Once the food is cooked, you can also remove it from the cooking liquid and increase the heat to reduce and thicken the sauce before serving. Stockpots also tend to be larger than other slow-cooking devices, so they’re useful if you want to make larger quantities and freeze the food in batches. Buying tip: Choose a good-quality stockpot with a heavy base, so you can brown meat before adding other ingredients. This will also prevent food from sticking to the base during cooking.

CASSEROLE

A casserole is a double-handled deep ovenproof dish that has a tight-fitting lid. It’s made from glass, ceramic, earthenware or any other heatproof material.

How it works To make a casserole, meat is browned on the stovetop before being placed in the dish with vegetables, liquid and herbs. The dish is then placed in the oven to cook gently until the meat is tender. Why use it Cooking in a casserole dish in the indirect heat of the oven allows the heat to circulate around the dish rather than just heating the base. This means the ingredients are less likely to burn onto the base of the dish. Buying tip For one-pot cooking, you’ll need a casserole dish that’s made from flameproof material, such as cast iron, so you can use it both on the stovetop and in the oven. If your dish isn’t flameproof, brown the meat in a large frying pan on your stovetop before transferring it to the dish to cook in the oven.

SLOW COOKER

Also known as a crockpot, a slow cooker is an electrical appliance that usually features a removable heatproof pot set inside a metal outer casing. It has a transparent lid and two or more temperature settings.

How it works: When cooked on the lowest setting, the food maintains a very low temperature so it cooks more gently and for a longer period of time than other slow-cooking methods. Most of the heat comes from the side, so you need to fill the pot between half and three-quarters full. A slow cooker can also be used to keep the food warm until ready to serve.

Why use it: A slow cooker is very convenient – place all the ingredients in the pot, then leave it to cook during the day or overnight. As the heat is so low, it’s unlikely food will overcook, and less likely that it would dry out or stick to the pot.

Buying tip: Look for a slow cooker with a removable pot so it’s easy to clean, and make sure it has the heating element in the sides of the appliance, not just in the base.

PRESSURE COOKER

A pressure cooker looks similar to a stockpot except for its lid, which is designed to lock onto the pot to create a tight seal.

How it works: When the pot is placed over high heat, the liquid inside boils and creates steam. As steam is trapped inside the pot, the pressure builds and the boiling point of the liquid increases. The steam gradually escapes out of a regulator on the lid. Before opening the lid, it’s vital to safely release the pressure inside or the contents can explode. It’s also essential to add the right amount of liquid or the food won’t cook properly. Why use it: A pressure cooker achieves the same results as conventional slow-cooking methods in a fraction of the time. Buying tip: Choose a heavy-based pressure cooker so the food doesn’t cook onto the base. Modern pressure cookers are easier and safer to use than traditional models. It’s best to choose a stovetop model since electric ones have fewer safety features and tend to operate at lower temperatures so the food can take longer to cook.

HOW TO PREPARE MEAT FOR SLOW COOKING

For flavour, brown the meat in small batches on the stovetop in a stockpot, large frying pan or flameproof casserole dish before slow cooking. Here’s how.

Step 1:

Place flour on a plate and season with salt and pepper. Add the meat and toss until well coated in the flour. Shake off any excess. The flour helps seal the meat and thicken the sauce. If you slow cook the meat after coating it in flour without browning it first, the dish will have a floury taste.

Step 2:

Heat oil in a flameproof casserole dish, stockpot or large frying pan over medium heat. Add meat. Cook, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a plate. Work in batches so the meat browns evenly – if you add too much, it may start to stew in its own juices and become tough.

Step 3:

If you’re using a flameproof casserole dish or stockpot, return the meat to the dish and add the remaining ingredients, such as vegetables, liquid ingredients, and herbs and spices. If you’re using a large frying pan, transfer the meat and other ingredients to an ovenproof dish, slow cooker or pressure cooker, depending on which cooking method you’re using to cook the dish.

GUIDE TO SLOW COOKING CUTS

Tougher cuts of meat are ideal for slow cooking – they’re great value for money and have loads of flavour. The gentle cooking process gradually breaks down the connective tissue until the meat is very tender and juicy. If you buy meat on the bone, you’ll get even more flavour for your sauce. Here’s a handy guide to the best cuts of meat for slow cooking.

Beef: • Chuck steak • Round steak • Blade steak • Topside • Fresh silverside • Skirt steak

• Boneless shin (gravy) beef

Veal: • Osso bucco (shin slices)

Lamb: • Boneless shoulder • Boneless forequarter • Shanks • Neck chops • Best neck chops

Chicken: • Any chicken pieces, such as thigh pieces or drumsticks (but those on the bone are ideal for slow cooking)

Pork: • Diced pork shoulder • Forequarter chops • Pork neck

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