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Braised beef cheeks

10 slow cooking recipes for the colder months

by Great British Chefs 17 November 2014

The dark, gloomy days of a British winter make the allure of a slow-cooked meal irresistible. In fact, many of us cannot wait for the weather to turn so that we can start cooking up some hearty, rib-sticking dishes to comfort us in the gloom. The beauty of slow-cooking is manifold - the joy of leaving a pot in the oven for a few hours to be presented with flavourful, unctuous meal, the almost magical effect that braising has on thrifty-yet-delicious cuts of meat, are among many reasons to expand your slow-cooking repertoire. Take a look at our favourite slow-cook recipes to inspire you this winter.

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Hyderabadi shanks by Alfred Prasad

Lamb shanks are a staple of hearty, full-flavoured dishes, but are often paired with more Mediterranean flavours like rosemary and red wine. Alfred Prasad offers up his distinctly Indian take on shanks in this recipe, pairing slow-cooked, meltingly tender lamb with a heady mix of cardamom, cinnamon, tomato and yoghurt - a warming dish in more ways than one.

Braised beef cheek in red wine by Pierre Koffmann

This dish by French master Pierre Koffmann is a master-class in full-flavoured French rustic cooking, offering oodles of flavour from slowly cooking deeply flavourful beef cheeks in red wine. Thankfully, people are opening up to the joys of cheek in recent years, and this cut is best served after a long, slow cook.

Beef carbonnade by Henry Harris

From France to Belgium, this recipe slow-cooks beef shin in beer - a cut that is perfect for slow cooking due to its long, well-worked muscle fibres. Cooking the beef shin in beer adds a depth of flavour that is unparalleled, and the cooking style results in meltingly tender meat.

Slow-braised shoulder of lamb with onions, thyme and balsamic by Tom Aikens

This dish presents what may well be the perfect carnivorous Sunday lunch option - a mouth-watering level of unctuousness from eight hours of slow cooking, with a thick balsamic glaze and sweet onions to cut through the richness of the lamb - a dish to savour.

Salt-baked celeriac by Paul Foster

Something magical happens to celeriac when you bake it in this way - the salt pastry hardens around this rich and aromatic vegetable, emitting a mild saltiness into its flesh, and all at once causes the celeriac to lightly steam and roast at the same time. You are left with a shell to crack open at the table in theatrical style, and a meltingly soft celeriac - a perfect winter warmer.

Slow-roast pork belly with green pepper relish by Anna Hansen

Anna Hansen's dish is a demonstration of how taking your time with meat often produces best results, both in the roasting of the pork belly itself, and in the slow brining carried out beforehand, ensuring moist meat that won't lose all of its juices during roasting. It adds flavour too - seasoning the meat with salt, star anise, fennel seed and paprika.

Pork tongue a la ravigote by Pascal Aussignac

Tougher, less glamorous cuts of meat such as tongue or heart are perfectly suited for slow cooking, as Pascal Aussignac exemplifies in this pretty dish. Simply slow cooked for four hours with aromats and served with a fresh ravigote sauce, this starter elevates this humble cut to a thing of beauty.

Slow-cooked duck egg with Peking-style leg meat by Ollie Moore

Technological developments in cooking have offered new ways to slow-cook food, but with a masterful degree of precision. In this fantastic dish from Ollie Moore, he both slow-cooks the duck eggs and duck legs using sous vide - cooking the legs for a whopping 12 hours and the duck eggs for 70 minutes, ensuring a silky, rich finish to the eggs and meltingly tender duck meat.

Dahl makhni by Alfred Prasad

Dahl makhni is a fantastic winter warmer, gently spiced with kasoori methi (dried fenugreek leaves) and using earthy black lentils to add a beautiful depth and richness. A bowl of this dahl is hard to beat to warm the cockles.

Brazilian Feijoada by Marcello Tully

A dish that is definitely for pork lovers, this Brazilian stew contains practically everything but the oink. The tongue, trotters, ribs and bacon - with two types of sausage thrown in for good measure - are cooked long and slow with black beans, garlic and cumin for a heady, hearty stew.

 
 
 

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