How to slow-cook meat

Slow-cooking meat is one of the best cooking methods: tough cuts turn into tender, melt-in-the-mouth meat with deep, rich flavours. Whether you are making a meat stew, a meat dish with vegetables or a classic slow-cooked recipe, here is how to slow-cook meat, step by step:

How to slow-cook meat

1- Choosing the right pot for slow cooking

The first step to successful slow-cooked meat is to use a suitable pot that retains heat and distributes it evenly. Wide pots with low sides help you brown the meat first and then cook it slowly in liquid. The right equipment for this kind of cooking includes a slow-cooking pot or a wide pot with a tight-fitting lid. For slow cooking in the oven or on the hob, there is the casserole dish. These types of cookware help keep the heat steady and even, which is essential for gentle cooking over long periods.

2- Browning the meat first to build flavour

Before you start slow cooking, it is best to brown the pieces of meat lightly over a medium heat with a little oil. This step gives the meat a rich colour and adds depth of flavour. To stir and turn the meat easily without scratching your pans, you can use flexible silicone tools such as a flexible spatula, which is ideal for turning pieces of meat easily while browning and keeping them steady in the pot.

3- Adding the liquid and vegetables

Once the meat is browned, add liquid such as meat stock, tomatoes, water or various sauces. You can also add vegetables such as carrots, onions and potatoes to enrich the dish with flavour. To stir and mix the ingredients well in the pot, it helps to use a deep flexible silicone spoon, which lets you stir thick sauces and vegetables without scratching your cookware, and also makes serving easier later.

4- Cooking over a gentle heat

The real secret of this method is to lower the heat and let the meat cook slowly. You can cook over a low heat on the hob or in the oven at a low temperature. Slow cooking usually takes between one and three hours, depending on the type of meat and the size of the pieces. During this time, the connective tissue in the meat gradually breaks down, leaving it tender and full of flavour.

5- Serving elegantly

When the meat is tender and the sauce is thick and rich, you can serve the dish straight from the pot. To lift the meat or vegetables out of the sauce easily while draining off excess liquid, you can use a slotted spoon, which lets the liquid drain away as you serve, making serving easier and more elegant.

Tips for successful slow-cooked meat

• Choose cuts of meat with a little fat for better flavour.
• Do not lift the lid too often while cooking, so you do not lose heat.
• Add liquid gradually if you notice it reducing during cooking.
• The slower the cooking, the more tender the result.

Read also: A guide to cooking times for meat in a pressure cooker (in Arabic)