July 15, 2012

Slow cooking recipes

Create magic in the kitchen and beat the winter chill with 20 of the best braised stews and slow-roasted dishes.

William Meppem

Come winter, all you want to do is stay indoors out of the cold and rugged up with a bowl of something warm to restore you. Slow cooking fits the bill, allowing flavours to infuse into stews and sauces and for meat to fall away from the bone for the ultimate comfort food. Read on for 20 of our favourite slow cooking dishes.

Braised lamb neck moussaka

Braised lamb neck moussaka

Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary)

Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary)

Char-grilled skirt steak and beef short ribs with salsa Criolla and chimichurri

Tomato-braised beans with ricotta and oregano

Tomato-braised beans with ricotta and oregano

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Coda alla vaccinara (slaughtermen’s braised oxtail)

Coda alla vaccinara (slaughtermen’s braised oxtail)

Slow-roasted veal breast stuffed with sausage

Slow-roasted veal breast stuffed with sausage

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot

Slow-roasted lamb with buttered parsnip and braised borlotti beans

Slow-roasted lamb with buttered parsnip and braised borlotti beans

Braised duck, Valpolicella, tomato and rosemary with polenta

Braised duck, Valpolicella, tomato and rosemary with polenta

Guy Grossi: Turkey saltimbocca with cranberries

Slow-cooked turkey breast with mâche, pear and cranberry salad

Slow-cooked turkey breast with mâche, pear and cranberry salad

Rigatoni with braised pork, tomato and olives

Rigatoni with braised pork, tomato and olives

Slow-baked quince with saffron custard

Slow-baked quince with saffron custard

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Sponsored by %%sponsor_name%%

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Sponsored by %%sponsor_name%%

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Sponsored by %%sponsor_name%%

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12-hour roast lamb with pistachio and green-olive tabbouleh

12-hour roast lamb with pistachio and green-olive tabbouleh

Braised beef short ribs with fennel seeds

Braised beef short ribs with fennel seeds

Slow-braised octopus with fennel purée

Slow-braised octopus with fennel purée

Maltagliati di pane with braised lamb neck, peas and rosemary

Maltagliati di pane with braised lamb neck, peas and rosemary

Slow-roasted lamb with sprouted buckwheat, fennel and spinach salad

Slow-roasted lamb with sprouted buckwheat, fennel and spinach salad

Braised beef cheek, burghul salad, and bread and anchovy sauce

Braised beef cheek, burghul salad, and bread and anchovy sauce

Slow-roasted spiced lamb

Slow-roasted spiced lamb

Braised duck, bacon and beans

Braised duck, bacon and beans

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Sponsored by %%sponsor_name%%

52 of our best avocado recipes that go beyond avo toast

Our favourite Christmas recipes for mains, sides, drinks and desserts

Native ad body.

Sponsored by %%sponsor_name%%

Christmas desserts to end your festive feasting on a high

Very cherry recipes

Native ad body.

Sponsored by %%sponsor_name%%

12 Christmas pudding recipes we dream about all year

20 Christmas ham recipes for a festive feast

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Sponsored by %%sponsor_name%%

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Slow-roasted duck with orange

Slow-roast duck with orange

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Braised lamb neck moussaka

Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary)

Tomato-braised beans with ricotta and oregano

Coda alla vaccinara (slaughtermen’s braised oxtail)

Slow-roasted veal breast stuffed with sausage

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot

Slow-roasted lamb with buttered parsnip and braised borlotti beans

Braised duck, Valpolicella, tomato and rosemary with polenta

Slow-cooked turkey breast with mâche, pear and cranberry salad

Rigatoni with braised pork, tomato and olives

Slow-baked quince with saffron custard

12-hour roast lamb with pistachio and green-olive tabbouleh

Braised beef short ribs with fennel seeds

Slow-braised octopus with fennel purée

Maltagliati di pane with braised lamb neck, peas and rosemary

Slow-roasted lamb with sprouted buckwheat, fennel and spinach salad

Braised beef cheek, burghul salad, and bread and anchovy sauce

Slow-roasted spiced lamb

Braised duck, bacon and beans

Slow-roasted duck with orange

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