Brown - Good Food: Slow-cooking Recipes: Triple-tested Recipes

Slow cooking is a great way to cook all kinds of dishes, from stews and casseroles to scrummy steamed puds. Most of these recipes take just minutes to prepare, then can be left to cook while you get on with other things as your kitchen fills with delicious aromas, leaving you to anticipate the wonderful supper to come.

Slow cooking can save you money, too, as its the best way to cook those cheaper cuts of meat that had been long-since forgotten and can now be found on every top chefs restaurant menu such as belly of pork, braising beef and lamb shoulder. These cuts need long, slow cooking to produce meltingly soft, full-flavoured meat cooked to perfection in its own juices.

In this collection weve taken 101 of Good Food magazines favourite slow-cooked recipes. There are a host of main-course dishes, including one-pots, ideas for vegetarians and family favourites, and theres also a chapter of easy slow-cooked methods for many peoples best get-together meal of the week the Sunday roast. Just try for a whole new Sunday-lunch experience.

Slow-cooked dishes are great for any occasion from family suppers to dinner-party dishes and, as always, all the recipes here have been tried and triple-tested in the Good Food kitchen.

Sharon Brown Good Food magazine

NOTES ON THE RECIPES

Eggs are large in the UK and Australia and extra large in America unless stated otherwise.

Wash fresh produce before preparation.

Recipes contain nutritional analyses for sugar, which means the total sugar content including all natural sugars in the ingredients, unless otherwise stated.

OVEN TEMPERATURES

APPROXIMATE WEIGHT CONVERSIONS

All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.

Cup measurements, which are used by cooks in Australia and America, have not been listed here as they vary from ingredient to ingredient. Kitchen scales should be used to measure dry/solid ingredients.

Good Food is concerned about sustainable sourcing and animal welfare. Where possible, humanely reared meats, sustainably caught fish (see fishonline.org for further information from the Marine Conservation Society) and free-range chickens and eggs are used when recipes are originally tested.

SPOON MEASURES

Spoon measurements are level unless otherwise specified.

1 teaspoon (tsp) = 5ml

1 tablespoon (tbsp) = 15ml

1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)

APPROXIMATE LIQUID CONVERSIONS metric imperial

Simmering the beef gently in this recipe gives a meltingly tender result. The fiery beetroot relish is also wonderful served sparingly with smoked fish.

1.5kg/3lb 5oz piece salted brisket or silverside of beef

1 large onion, halved

large bunch of fresh parsley

6 young carrots, scrubbed and left whole

6 small leeks

FOR THE RELISH