Slow Cooking by Walter Trupp
Coming home after a long working day, opening the oven door and pulling out a sensational meal that creates no dirty dishes, makes the best leftovers. It is also cheap and is easily done with the simple method of slow cooking.
Slow cooking is braising and follows the same principals as poaching, but slow cooking asks for tougher so-called “second cut” meats which are simply the muscles an animal moves the most. Famous slow cooking examples are shins or shanks, shoulders, necks, tails, bellies and cheeks. These muscles contain a lot of connective tissue/gelatins which require unusually long cooking times to break them down and soften. Older and well-reared animals are better for slow cooking as connective tissue inside the muscles is more prevalent. Breaking them down through long cooking times creates unbelievable tender creamy meats and rich gravies. Here I share Beef with Orange Sauce – Bue All’Arancia cooked for three hours. Enjoy!- Walter Trupp
Beef with Orange Sauce- Bue All’Arancia
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
1 oyster blade
100 ml olive oil
Butter to roast the meat
A clove of garlic, peeled and squashed
An large sprig of rosemary
3/4 cup dry white wine
8 organically grown oranges
Orange slices and hazelnuts to garnish
- Heat butter in a pot and roast the meat dark brown on all sides, add the rosemary, garlic and cloves.
- Sprinkle the wine over it, salt the meat to taste, and continue cooking over a brisk flame until the wine has evaporated.
- In-between remove the zest in form of stripes (use a special zesting knife) from the oranges.
- Juice the oranges and add with the zests to the beef.
- Reduce the heat to a bare simmer, cover, and gently pot roast the meat for 2-3 hour.
- When the meat is done, remove and reduce the sauce to a sticky consistency.
- To serve slice the meat against the grain and put the slices on a warmed platter, pour over the sauce and garnish with some fresh slices of oranges and some chopped hazelnuts