One way to make the family food budget last longer is to go with the slow - cooking, that is. Slow cooking is a way to enjoy delicious meals with minimum funds and fuss. Using tougher (and therefore cheaper) cuts of meat, the slow cooking method results in hearty, wholesome meals the whole family will enjoy. And while the actual cooking time is long, preparation tends to be short - after putting all the ingredients into the pot, you can leave it to simmer while you get on with other things. Plus, cooking everything in one pot reduces washing up!
And be sure to add your own suggestions below. Come on, what's your favourite slow-cooked dish.
Watch a 'how to' slow cook video.
Slow-cooking equipment
Slow cooking doesn't need to involve fancy equipment. Regardless of what type of equipment you use, the basic principle - combining meat, vegetables, sauce and seasonings in a single pot - is the same. Here's a guide to the main types of slow-cooking equipment. (If you don't have a suitable pot, head to your nearest shopping centre - department stores and kitchenware shops are your best bets.)
Casserole
Made from a variety of flameproof materials such as glass, ceramic, cast iron or earthenware, a casserole is a double-handled deep ovenproof dish with a tight-fitting lid. Meat is browned on the stovetop before being placed in the dish with vegetables, liquid and herbs and put in the oven for slow, even cooking. One of the best casserole dishes available is the French Le Creuset enamelled cast iron cookware - they're expensive but if you can afford the initial outlay, the results are superb (and the cookware lasts a lifetime).
Stockpot
Basically an oversized saucepan, the stockpot is a large pot with two handles and a lid, and is generally made from aluminium or stainless steel. All the cooking is done on the stove top, from browning the meat to cooking the vegetables and thickening the sauce. Bigger than most other types of slow-cooking equipment, stockpots are a great choice if you want to cook up large quantities for big groups or to freeze in batches.
Slow cooker
Also known as crockpots, slow cookers were particularly big in the '70s - and continue to be favoured by many a slow-cooking aficionado. (I still remember the delectable dishes turned out by mother's bright orange crockpot - pears in wine, succulent beef stroganoff ... mmm.) Basically, the slow cooker is an electrical appliance with a removable heatpoof pot set inside a (usually) metal outer casing. It has a glass lid and several temperature settings. Food can be cooked at a very low setting over a long period of time, with most of the heat coming from the sides. It's very convenient - you can put all the ingredients into the pot, then leave it all day or overnight without having to worry about sticking or burning. Plus, slow cookers are great for keeping food warm until ready to serve.
Pressure cooker
This is for those who want the slow cooking taste in a fraction of the time it normally takes to achieve those flavoursome results. A pressure cooker looks like a stockpot except for its lid, which is designed to lock onto the pot to create a tight seal. All the ingredients are placed in the pot and cooked over a high heat. The liquid inside creates steam, which is trapped inside the pot, speeding the cooking of the food. (A regulator on the lid allows the steam to be released gradually.)
Best cuts of meat for slow cooking
Slow cooking is not only flavoursome, it's budget-friendly. Tougher cuts of meat are ideal for slow cooking, becoming succulent and tasty over the long cooking period. Some of the best cuts are:
- Beef - topside, blade steak, skirt steak, round steak, chuck steak
- Veal - osso bucco
- Lamb - neck chops, boneless shoulder, shanks, boneless forequarter
- Pork - forequarter chops, neck, diced shoulder
- Chicken - any pieces, but those on the bone work best (drumstick, thighs)
For best results, brown the meat in small batches on the stovetop before slow cooking. Here's how:
- Place flour on a plate and season with salt and pepper. Add the meat and coat it well. Shake off any excess flour.
- Heat oil in a flameproof casserole dish, stockpot or large frying pan over a medium heat. Add the meat, cooking in batches, until golden brown.
- Return/place meat in your slow cooker (casserole, stockpot, pressure cooker, slow cooker), then add the vegetables, herbs and liquid.
- Anticipate the delicious meal to come!
What's your favourite slow-cooked dish? Add your comments below.
Yummo...slow cooked moroccan tagines are fabulous, as is a scrummy beef and bacon hotpot with beef, red wine, rosemary, oregano, garlic and onion, pumpkin, citrus peels, tomato paste. Fantastic on a cold winter's day. I'm hungry already!