The Return of Slow Cooking: Ask Your Butcher What’s Best
There is something about September that changes the way we want to cook.
The evenings begin to draw in, there is a little more freshness in the air, and after months of quick summer dinners and cooking outdoors, we naturally start reaching for food that is warmer, richer and a little more comforting.
It is also the perfect time to rediscover one of the simplest and most rewarding ways to cook meat: low and slow.
And if you are not sure where to begin, ask your butcher.
At James Whelan Butchers, we are always happy to help you choose the right cut, work out how much you need and recommend the best way to cook it. You do not need to know exactly what to ask for before you come to the counter. Sometimes the best place to start is simply:
“I want to make something slow-cooked this weekend. What would you recommend?”
Some Cuts Simply Need Time
Slow cooking is nothing new. It is one of the oldest and most dependable ways to turn simple ingredients into really good food.
Cuts such as beef shin, brisket, beef cheek, lamb shoulder and pork shoulder come from muscles that have done more work. Because of this, they benefit from a longer, gentler cook.
Given enough time, the meat softens, the connective tissue breaks down and the cooking juices become rich and full of flavour.
These are often some of the cuts our butchers particularly enjoy recommending because they show just how much difference the right cooking method can make.
Ask Us What We Would Cook
One of the advantages of buying from a butcher is that you do not have to choose a cut from a shelf and hope for the best.
Tell us what you are planning.
Are you cooking for two or feeding the whole family? Do you want something you can put in the oven and leave for a few hours? Are you making a stew, a Sunday dinner, a pie filling or something you can cook ahead for the week?
That information helps us point you towards the cut that will work best.
For example, we might recommend:
Beef shin for a rich beef stew or casserole.
Beef cheek when you want something deeply flavoured and exceptionally tender.
Brisket for slow roasting or braising.
Lamb shoulder for a relaxed Sunday lunch that can cook gently for several hours.
Pork shoulder for slow roasting, pulled pork or a comforting one-pot dinner.
There will often be more than one cut that can work, and that is where a conversation with your butcher can be useful.
Do Not Be Afraid to Ask Questions
There can sometimes be a feeling that you should already know what cut you need before approaching the butcher counter.
You absolutely do not.
Our butchers work with meat every day. They know which cuts suit different cooking methods, how much you are likely to need and how best to prepare them.
Ask us:
How much should I buy for four people?
Would you cook this covered or uncovered?
How long would you give it?
Should I leave it whole or cut it into pieces?
What would you serve with it?
Is there another cut you would recommend instead?
Sometimes a simple conversation at the counter can completely change what you decide to cook for dinner.
A Few Things We Recommend
Whatever cut you choose, there are a few simple things that make a real difference when cooking low and slow.
First, brown the meat properly. Taking a little extra time to get good colour on the outside builds flavour before the slow cooking has even begun.
Use vegetables such as onion, carrot, celery or leek as a base, then add enough stock or cooking liquid to keep everything moist as it cooks.
Garlic, thyme, rosemary, bay leaves and black pepper all work beautifully with slow-cooked meat.
Then give it time.
Do not turn the heat up simply because dinner is taking longer than expected. Slow cooking works because the meat has time to gently become tender.
Let Your Butcher Do Some of the Work
Another thing worth asking is whether your butcher can prepare the meat for the dish you have in mind.
Depending on the cut, we may be able to trim it, dice it or prepare it so that when you get home, much of the work is already done.
If you are following a recipe, bring it with you or tell us what you are making.
If it asks for a cut you have never heard of, ask.
If the cut is unavailable, ask what would make a good substitute.
That is part of what a proper butcher counter is there for.
Good Food Does Not Have to Be Complicated
Some of the best slow-cooked dishes begin with very little.
A good piece of meat, a few seasonal vegetables, stock, herbs and enough time can become a dinner that feels far more special than the effort involved.
September is a particularly lovely time for it, with potatoes, carrots, onions, leeks and other autumn vegetables beginning to make their way back into our kitchens.
Put everything into one pot, let the oven do the work and you have the kind of dinner that fills the kitchen with the smell of something good on the way.
Better Again Tomorrow
Slow cooking is also perfect for anyone trying to make the week a little easier.
Stews, braises and casseroles can be prepared ahead and often taste even better the following day.
Cook a little extra and leftover meat can become another meal entirely.
Slow-cooked beef can be used in a pie or toasted sandwich. Lamb can become a ragu. Pulled pork can go into rolls, baked potatoes or wraps.
It is good old-fashioned cooking that makes the most of what you buy.
Come and Have a Chat
If you would like to try a slow-cooked dish but are not sure what meat to choose, call into your local James Whelan Butchers and have a chat with the team.
Tell us what you enjoy eating, how many people you are cooking for and how much time you have.
We will help you from there.
Because choosing good meat should not be intimidating, and you certainly do not need to be an expert before you walk through the door.
That is what your butcher is for.
