An outline guide to help you plan your Slow Cook. Please follow your recipes for exact cooking times.

Beef Brisket (Rolled) - Roast 230°C/210°C fan/Gas 8 for 25 minutes to nice colour – add stock and flavourings. Cover and turn the oven down to 160°C/140°C fan/gas 3 cook for 4 hours further, rest in the juices before serving.

Ox Cheek - dust with flour, brown well in the pan, add stock and flavouring – vegetables, herbs etc. Cover and cook on 140°C/120°C fan/gas 1 for 2 hours, until tender.

Beef Shin (on bone) - as Ox cheek, but set oven at 160°C/140°C fan/Gas 3 and cook for 3-3½ hours, until tender.

Veal Shin (on bone) - as Ox cheek, but set oven to 150°C/130°C fan/ Gas 2 cook for 1½ - 2 hours, until tender.

Beef Chuck (1inch dice) and Oxtail (on bone) - as Ox cheek, but set oven to 150°C/130°C fan/Gas 2 and cook for 1½ hours.

Lamb Shank - dust with flour, brown well in the pan, add stock and flavouring – vegetables, herbs etc. Cover and cook on 150°C/130°C fan/gas 2 for 2 hours.

Lamb Neck End (on bone) - as Lamb Shank, but set oven to 170°C/150°C fan/Gas 3½ cook covered for 1¼ hours until tender.

Lamb Shoulder Roast (on bone) - Roast 200°C/180°C fan/gas 6 for 20 minutes, cover with foil, turn oven down to 160°C/140°C fan/Gas 3 cook for 4 hours until it pulls easily from the bone.

Lamb Breast (Rolled) - Roast 200°C/180°C fan/Gas 6 for 30 minutes, add stock and flavouring – vegetables, herbs etc. Turn the oven down to 150°C/130°C fan/Gas 2, cover and cook for a further 1½ hours.

Pork Shoulder Roast (for pulled pork) - cook on 140°C/120°C fan/Gas 1 for 5-6 hours covered with foil, you can increase the oven temperature and remove the foil for the last 30-45 minutes if you want to colour up the meat – the meat should pull/fall apart.

Pork Belly (flat) - Roast 230°C/210°C fan/Gas 8 for 25 minutes to nice colour, turn the oven down to 140°C/120°C fan/Gas 1 and cook for a further 2 - 2½ hours, increase temp for last 15 minutes to 230°C/210°C/gas 8 to crisp skin.

Rolled Pork Belly (rolled) - as for flat Pork Belly but turn oven down to 150°C/130°C fan/Gas 2 and cook for 3-3½ hours.

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