How to Cook Low and Slow

As we say goodbye to summer barbecues, we say hello to the season of cooking low and slow! When done right, cooking low and slow can unlock a world of flavour as well as an amazing melt-in-the-mouth texture. What's more, it allows us to enjoy some of the tougher cuts, promoting a nose to tail mentality that encourages us to eat all of the animal. Read on to discover our top tips for cooking low and slow.

Start with your Marinade

Whether it's herbs, spices, oils or your own special sauce – marinating your meat in advance allows the flavour to penetrate the meat and also works to tenderise and add moisture. You should massage the marinade into the meat at least a few hours before cooking, ideally overnight for maximum effect!

Seal the Deal

Searing a large cut of meat helps to improve both taste and appearance, as well as locking in moisture. Heat a pan until scorching hot, add butter and use tongs to brown every surface. This leaves a delicious sediment — deglaze with hot water for a tasty sauce base.

Low and Slow

• Start from Room Temperature – Take your meat out of the refrigerator around 1-2 hours in advance.
• Choose your temperature – Most ovens have a minimal setting of around 70°C; low and slow is anywhere between 70–100°C.
• Use a Thermometer – Judge doneness by appearance and use a thermometer to check the centre after a good few hours.

Be Patient, let it Rest!

When fresh out the oven, allow meat to rest to let pressure drop as the water cools — this locks moisture into the meat instead of spilling onto your chopping board.

Remember, you can cook low and slow in a conventional oven or by using a slow cooker. Your local butcher is the best person to advise on time and temperature for different cuts.