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  • one of the biggest bills in the kitchen is gonna be for meat, so it's crucial you keep costs down.

  • But that doesn't mean sacrificing flavor, especially when you use some slow cooking magic to get the best from cheap cuts to get value for money, it always pays to ask.

  • An expert on fifth generation, award winning master Butcher Danny Litigate is a man in the know one of the great things about going to a butcher's.

  • They're gonna have more cuts available than most supermarkets.

  • So you're gonna see things that people don't know about, so one example might be the beef ribs are great product of slow cooking in the oven.

  • Basically cooking on the bone, you're gonna get more flavors from the bone.

  • There's a really nice pieces of juicy meats.

  • There's only used for mints in the past.

  • Now people are using it for braising or slow braising, or even barbecuing it with some really nice marinades.

  • The oxtail are less popular now than maybe they used to be.

  • A small little muscles make up the tail.

  • Once that slow cooked, they all fall apart really tender, juicy meats.

  • Also, oxtail is sublime in stews Curries and soups.

  • Another great cheap cut for slow cooking is one you saw me using earlier Lambs Breast.

  • It is one of the least expensive cuts of lamb on.

  • It's also delicious, slow roasted or stewed.

  • Here we have the shit of beef waken see in the shins, made up lots of different muscles.

  • These are always moving, always doing work, so slow cooking will give the best results.

  • It's gonna have fashion a little bit, but it should be enjoyed by everybody is a fantastic piece of meat.

  • Here we have some ox cheeks.

  • When they're trims, you end up with a really lean piece of meat, obviously, with the cheap cows always eating, munching on grass, this means I need a lot of cooking.

  • But essentially, it's a really nice, healthy, lean piece of meat with fantastic flavors.

  • Ox cheeks also make an incredible ravioli or regular on.

  • If you're poor, clever, why not try?

  • Pork neck is a suckling alternative for a slow Sunday roast.

  • Here we have a mussel from the shoulders called feather blades.

  • The reason It's called feather blades, because when it's cuts, each piece looks like a feather.

  • The gristle tends to be slow cooked on them or it's cooked.

  • Will turn to Latinas, giving a lovely jelly and juicy liquid to the meat.

  • Fantastic for casserole ing pies and stews.

  • There are so many cheaper cuts, which are brilliant for home cooking.

  • It's important with all these for gotten cuts to find out how to cook them.

  • Don't be scared of them, really economic, full of flavor on the end result is fantastic.

  • Meal.

  • A zoo chef One of the biggest kicks I get is taking an ingredient that doesn't cost much on turning into something that looks and tastes like a million bucks E.

  • My next resting turns what used to be a decidedly unfashionable cut of meat into the star off the dish, fit to grace any table slow roasted pork belly with fennel.

  • Slow roasting works better on Fattah.

  • Tougher on unfashionable cuts, Whether it's a cheek or even a neck or this amazing pork belly, it's a fantastic way to transform cheap cuts into amazing melting perfection.

  • Take a very sharp knife, bring the pork belly towards you.

  • So you're over and you got ALS that pressure on weight using the tip of the knife.

  • I'm just sort of nick in it and go across the pork belly.

  • Long strokes with a knife.

  • Take your time.

  • Turn it 1 80.

  • This time, what we're doing is just sort of cutting.

  • It was nice little sort of diamonds, but does that starts roasting on top?

  • It starts getting nice and crispy.

  • Take handfuls of salt, just sort of rub it in.

  • Bend it over in alos cracks really helps to get a nice crisp, crackling on top roasting tray.

  • Getting pretty nice and hot.

  • Take a whole over fennel to intensify flavor and to keep the meat succulents.

  • Embracing my pork belly with strong, vibrant spices on vegetables.

  • Crush and pill three whole cloves of garlic and add to the fennel olive all in fennel.

  • In I like the nice, strong amnesty flavor that goes to that nice, rich, dense pork fennel seeds.

  • Delicious star in east and, yeah, just couple of cardamom seeds.

  • Wow, they're like little bangers, like little firecrackers.

  • Incredible.

  • Lovely fresh bay leaves.

  • Get your pork skin side down.

  • Just CIA top of that fat that locks in all that amazing flavor.

  • Then I'm gonna flip it over and get it nice and crispy.

  • and then on fennel seeds embedded in those little cracks.

  • Now some white wine.

  • The minute that white wine hits that pain, you can just smell that light fragrance and the fennel allow the wind to bubble away on, reduced until the Al Gore has burnt off time that the stock.

  • Now the stock goes in just underneath the skin, so it rose on top.

  • Allow that meet under there will be submerged because what happens in the oven top goes crispy.

  • Is anything on the stock reduces on braises at the same time Really important to bring that back up to the ball before it goes another.

  • Otherwise, it'll never boil.

  • Never get up to temperature.

  • Smells incredible.

  • Slow roasted pork belly at 180 degrees for 2.5 hours E that you got that nice, crispy skin on top.

  • You can see how much of the stock has evaporated.

  • Put that onto the board.

  • It looks stunning to make a delicious, rustic source with the flavor packed contents of the roasting tray.

  • First, get rid of the excess fat.

  • Take a couple of slices of bread.

  • It's like a perfect sponge because you just lay there on top on drag it almost like a net.

  • Just absorbs Aled that fat.

  • If you want the perfect fried bread, trust me.

  • Stick that in a frying pan, a nice teaspoon of mustard.

  • Wish that in and then simply simmer for a few minutes before pouring into a serving jug with your pork belly.

  • Always use a nice straight edge.

  • Just knife.

  • You can hear that.

  • Well, that is amazing.

  • Incredibly tender.

  • That belly of pork is gonna almost melt in your mouth.

  • You got that sweet meat under that crispy belly of pork.

  • What an amazing way to cook.

  • A very cheap cut of meat.

  • First up Easy Polito Misto, A classic Italian mixed meat dish.

  • I'm starting with some Italian fennel sausages.

  • Fry them until colored, making sure all sides are nicely browned.

  • Set them aside, then slide right.

  • So a spicy Spanish sausage with a wonderful smoky taste on Friday so releases all its incredible flavor.

  • Next chopped carrots, celery, garlic and add to the same pan.

  • This keeps in ALS.

  • The flavor stir in the pre lentils thes excellent of slow cooked dishes because they retain their firm texture and shape.

  • Next at a bay leaf on some fresh thyme sprigs.

  • Thin the sausages go back in along with chicken stock.

  • Simmer until the lentils, a tender, then season to taste.

  • Finally, Sprinkle with chopped parsley and serve simple to prepare, a cinch to make packed full of delicious, hearty flavors.

  • My twist on an Italian classic Magnificent, easy burrito, Mr My Next Everyday effortless dish is slow cooked over regime.

  • That's the old regime and fry in hot olive oil until colors on all sides, Then add a finely sliced onion on chopped garlic.

  • Cook until tender.

  • Add cooked butter beans on pomegranate molasses, which is a sweet, thick and glossy, tangy reduction off pomegranate juice.

  • Season next at a can of chopped martyrs.

  • Bring to a simmer and cook until the OBGYN has a gloriously soft and silky texture.

  • Stare through top mint part on a toasted bread.

  • On.

  • Finally, for a lovely, salty tang, crumble over some creamy feta cheese.

  • Minimum preparation but slow cooked from maximum flavor over jeans like you've never tasted before.

  • One more dish that uses time to transform the humble ingredient is perfect.

  • Slow cooked beef start by frying the beef shin in hot oil seasoning as Ugo.

  • This'll is a very economical cut of beef as it slow.

  • Cooks also makes the most delicious gravy as the marrow thickens and flavors of source in the same pan so they chopped carrots, peeled whole sha lots, sliced celery, peeled and chopped ginger and garlic.

  • Next, add tomato puree and cook for a few minutes at the shin, back into the pan with a glass of dry white wine on the juice of an orange.

  • This deglazing the pan, adding incredible depth of flavor.

  • Pouring chicken stock seasoned and simmer for an hour and 20 minutes.

  • This dish is brilliant.

  • Finished with gremolata, a dry Italian salsa made with chopped herbs.

  • Simply chopped parsley and garlic together.

  • Um, mixing the zest of an orange or lemon when the beef is cooked rich, anxious on beautifully tender scatter over the lovely fresh gremolata.

  • Simple, satisfied and crammed full of wonderful tastes and textures.

one of the biggest bills in the kitchen is gonna be for meat, so it's crucial you keep costs down.

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B2 slow pork fennel belly pork belly chopped

Gordon's Guide To Slow Cooking | Gordon Ramsay

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    林宜悉 posted on 2020/10/23
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