The slow cooking technique or cooking at a low temperature for a long time is one of the famous cooking techniques that is known to be effective in delicious food. In Indonesia, this technique is always used to produce meat that is soft and rich in spices. Although it takes a long time to cook, this technique is well worth a try! Want to bring delicious roast beef, pork, or goat to your dinner table tonight? There are two processing methods you can choose from: using the slow cooker or the oven. Whatever method you choose, make sure you apply the tips in this article to produce tender and delicious meat preparations!
Ingredients
- 1, 3 kg chuck roast (beef quadriceps)
- 3 carrots
- 2 large potatoes
- 1 large onion
- 3 stalks of celery
- 1 pack chopped dried onions (you can also use chopped fresh onions)
- 1 can of mushroom cream soup
- 125 ml red wine
- 125 ml beef broth
Step
Method 1 of 2: Processing Meat in a Slow Cooking Pot
Step 1. Choose a quality type of meat
Choose cuts of meat that have a tough texture, such as thigh meat or cape (beef back). These parts are more flexible in texture because the muscles are always used to move. However, these parts also contain fat that will break down if cooked for a long time; as a result, the meat will be tender, delicious, and rich in spices. Suitable cuts of meat used in this method:
- Beef quadriceps
- Lamusir (beef back)
- Cape
- Brisket (breast meat near the armpit of beef)
- Gandik (beef ham)
Step 2. Season the meat of your choice
Sprinkle the surface of the meat with salt and pepper. If you like, you can also add other spices such as thyme or chili powder to enhance the taste of the meat. Let the meat sit at room temperature before starting to cook it.
Step 3. Cut the vegetables that you will cook with the meat
Hard-textured vegetables like carrots, potatoes, celery, and onions are good choices; Slice the vegetables in rather large chunks, then place them until they fill the bottom of the pan.
Step 4. Place the seasoned meat on top of the cut vegetables (fatty side up)
Place the remaining vegetables over and around the meat.
Step 5. Pour in the liquid of your choice and season the meat
There are various choices of liquids that are effective in adding flavor to dishes such as meat broth, red wine, and cream soup. Don't be afraid to experiment with different flavor combinations! But if you're still a beginner, the basic recipe below is worth a try:
- 1 pack of instant onion soup (can be purchased at major supermarkets or online stores)
- 1 can of mushroom cream soup
- 125 ml red wine (Merlot or Cabernet)
- 125 ml beef broth
Step 6. Cook the meat on low heat for 5-7 hours
As a basic estimate, kg of meat should be cooked for 1 hour. Adjust the cooking time according to the amount of meat you are using.
Step 7. Serve the delicious roast beef
Cut the meat against the grain to make the meat easier to chew. Serve the cutlets with vegetables and then top with the juices that come out when the meat is cooked. Season again with salt and pepper if needed. Enjoy!
Method 2 of 2: Cooking Meat in the Oven
Step 1. Choose a quality type of meat
Basically, you can use any type of meat for a slow oven cooking method, but deep-fried beef or pork is a good option!
Step 2. Preheat the oven to 250°F or 121°C
Preheating the oven needs to be done so that the meat cooks evenly (reset the temperature when the meat is put in the oven).
Step 3. “Fry” the meat in a little oil until the surface is lightly browned
This process needs to be done to trap the juice of the meat and strengthen the taste of the dish. Heat a little oil in a flat pan, then place the seasoned meat. “Fry” the meat for 30 seconds on each side or until the surface is lightly browned.
Step 4. Place the meat on a flat baking sheet supported by a wire rack
The wire rack prevents the meat from coming into direct contact with the bottom of the oven; as a result, air circulation around the meat will be better and the meat will cook more evenly. This method will also prevent the bottom of the meat from getting too wet from dripping fat. If you don't have a baking sheet with a wire rack, place the meat on top of a solid food such as potatoes or carrots to prevent the bottom from getting too wet and soggy.
Step 5. Lower the oven temperature to 200°F or 93°C and cook the meat for 1 hour per kg
For 1 kg of meat, check for doneness 2.5 hours after the meat is cooked. Follow the guidelines below to determine the meat doneness temperature:
- 130°F or 54°C for rare cooked meat
- 135°F or 57°C for medium rare meat
- 150°F or 65°C for medium done meat
- 160°F or 71°C for well done meat
- NOTE: The final temperature of the meat may change as the cooking process will continue after the meat has been removed from the oven.
Step 6. Let the meat rest for 15 minutes before cutting and serving
Simmering the meat is a powerful method of trapping the juices of the meat that determine the tenderness and delicacy of the meat when eaten. Rushing to cut the meat will evaporate the juices of the meat and reduce its taste.
Step 7. Cut the meat against the fibers and serve
After being patient for hours, now is the time for you to enjoy the fruits of waiting and hard work! Cut the meat against the grain and taste the deliciousness!
Tips
- Do not open the oven if the baking process has not been completed. The heat that comes out when the oven is opened will slow down the roasting process.
- Ask the butcher for recommendations on the most appropriate portion of meat for each processing method.
