slow-roast
Low and slow
Slow-roast describes cooking meat or vegetables at low temperature for an extended period, typically several hours.
The method breaks down tough connective tissue and develops deep flavor: slow-roasted pork shoulder, slow-roast the tomatoes until caramelized.
As a verb, to slow-roast is to cook this way: Slow-roast the lamb for six hours.
meats
Lower chest of cattle
- carnitasBraised then crisped pork
- lechonSpit-roasted whole swine
- porchettaBoneless savory Italian roast
- oxtailBeef hindquarter section
turkey · goat · mutton · silverside · topside
succulent
Moist and flavorful
smoky · bark · crust · seasoning · rub · aromatics · garlic · herbs · wine · stock
brisket
Lower chest of cattle
low-temperature
Lacking heat, cool
uncovered · resting · carryover · rendering · caramelization · browning · tenderizing · collagen · marbling · rack
hours
Sixty-minute spans
patience · set-and-forget · crockpot · meal-prep · hands-off