Slow Roast

Collection by Joanne kerr

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In Cuban Culture, roast pork (lechon asado) is the meal served on all special occasions. Christmas, Weddings, New Year’s… roast pork is on the menu. This is a traditional recipe using a homemade mojo marinade. Roast pork is a two-day event. The pork needs to marinate in the refrigerator overnight. Then you roast it, low and slow for hours. #Cubanroastpork #roastpork #pork #holidays #Christmas #Cubanrecipes #Cubanfood via @cook2eatwell

Cuban Roast Pork (Lechon Asado)

In Cuban Culture, roast pork (lechon asado) is the meal served on all special occasions. Christmas, Weddings, New Year’s… roast pork is on the menu. This is a traditional recipe using a homemade mojo marinade. Roast pork is a two-day event. The pork needs to marinate in the refrigerator overnight. Then you roast it, low and slow for hours. #Cubanroastpork #roastpork #pork #holidays #Christmas #Cubanrecipes #Cubanfood via @cook2eatwell

Épaule d'agneau confite | Piratage Culinaire

Épaule d'agneau confite

La viande, il ne faut pas en abuser. Mais de temps en temps, il faut savoir se faire plaisir. Je vous propose, aujourd'hui, une épaule d'...

Goats Cheese and Spinach Stuffed Leg of Lamb

Goats Cheese and Spinach Stuffed Leg of Lamb

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27 reviews
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75 minutes
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A delightful way to prepare a boned leg of lamb - rolled up with spinach, goats cheese and pine nuts. Serve with Brussels sprouts cooking in butter and garlic.

RAYMOND BLANC'S SLOW-ROASTED LAMB SHOULDER [Raymond Blanc] [dailymail]

Recipe: Slow-roasted shoulder of lamb

Long, slow cooking creates a sticky, tender, delectably flavoured feast.

Australian Gourmet Traveller recipe for beef brisket and mushroom pot pies by Sean Moran from Tomah Gardens.

Beef brisket and mushroom pot pies recipe, Tomah gardens

Australian Gourmet Traveller recipe for beef brisket and mushroom pot pies by Sean Moran from Tomah Gardens.

Braised short ribs with gratin

Braised short ribs with gratin

This robust wintry dish calls for Australia’s classic blend of plump shiraz and grippy cabernet, writes Max Allen.

Braised beef short ribs with fennel seeds

Braised beef short ribs with fennel seeds

Australian Gourmet Traveller recipe for braised beef short ribs with fennel seeds by Berta restaurant in Sydney.

Slow-roasted lamb (mechoui)

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140 reviews
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8 hours
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This North African dish found in Morocco, Tunisia and Algeria tends to vary in each country, but generally involves a whole lamb or sheep being spit-roasted or roasted underground for a festive occasion. Traditionally, the entire beast is consumed, including the organs, with parts such as the liver, kidney and eyes reserved for the guests of honour. While traditionally the entire animal is roasted, for convenience, we’ve used a lamb shoulder, oven-roasted with signature North African spices…

Slow-roasted lamb (mechoui)

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140 reviews
·
8 hours
·

This North African dish found in Morocco, Tunisia and Algeria tends to vary in each country, but generally involves a whole lamb or sheep being spit-roasted or roasted underground for a festive occasion. Traditionally, the entire beast is consumed, including the organs, with parts such as the liver, kidney and eyes reserved for the guests of honour. While traditionally the entire animal is roasted, for convenience, we’ve used a lamb shoulder, oven-roasted with signature North African spices…

Slow-roasted balsamic lamb shanks with cauliflower puree

In this recipe, the amount of time that the lamb is left slow-cooking is proportional to the depth of flavour and fall-off-the bone factor – a fantastic winter dish by The Food Dept.

Slow-roasted beef brisket

Hence the use of the wood fired Esse for this dish. In its absence, us an oven that can cook about 100°C or similar. Matthew Evans, Gourmet Farmer Series 4

Barbecue brisket with shiitake glaze and stir-fried mushrooms

This tender beef brisket is spiked with classic Asian flavours like lemongrass, soy sauce and chilli for an Asian-American version of pulled beef.

Yotam Ottolenghi’s chicken with dates, saffron and freekeh.

Yotam Ottolenghi’s one-pot wonders – recipes

There’s a very good reason our ancestors cooked meat and grain in the same pot: the combination is comforting, filling and mouth-watering

Pony’s barbecued beef brisket

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37 reviews
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12 hours
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Brisket is a cut with lots and lots of flavour, and the long slow cooking makes this very tender. And it's flavour city in the barbecue sauce!

Sticky master-stock beef ribs with cucumber-sesame relish

Sticky master-stock beef ribs with cucumber-sesame relish recipe

Australian Gourmet Traveller recipe for sticky master-stock beef ribs with cucumber-sesame relish.

Braised Moroccan-style baby lamb shanks

The lamb shanks are infused with the warm, soft flavours of the spices and is meltingly tender.