Low, Slow and Easy
Slow cooked meats hold pride of place throughout world cuisine. Tougher, more muscular cuts are served best with a long and slow cook, gently breaking down the meat until it is fork-tender and melts in the mouth, Beef and pork are where most slow-cook dishes are based around, though slow-cooked poultry, lamb - and even jackfruit for the veggies - can be readily found.
The world of slow-cook transcends cultures – our range takes influence from French, Chinese and Indian gastronomy - and seasons – pulled pork is a summer barbecue favourite whilst a braised beef dish is indispensable on a cold winter’s night.
However, while slow-cooking a choice cut of British meat is an enjoyable and rewarding process, the fact remains that many people do not always have time to tend to a pot for three or more hours – and those who get back from work or the gym late would usually rather not wait that long for dinner.
That’s why here at the Juicy Meat Company, we launched the Low and Slow range – taking our high-welfare, 100% British meats and handling the initial cooking process for you. Using bespoke equipment and vac-pack technology, we bring to the customer a product which only needs to be quickly finished in the oven.
Check out the Low, Slow and Easy Range below…
BRITISH BEEF CHEEKS WITH MUSTARD SAUCE
The cheek is a well-worked muscle which makes it ideal for slow-cooking – here we’ve matched it with a creamy mustard sauce to create a quintessentially British slow-cook dish….
TEXAS STYLE SHORT RIB
Barbecue is a religion in the South, with each state having their own proud take on the art of the grill. Texas style barbecue mainly uses hickory smoke and tomato based-sauce - we’ve brought that style to our short ribs here.
LAMB CHUMP WITH MINTED GRAVY
Roast lamb with mint sauce is a British stalwart – here we’ve brought the essence of the roast lamb dinner to the world of slow-cook using chump and a lightly minted gravy.
BEEF SHIN BOURGINGON
Shin is a true slow-cook contender – the marrow in the bone melts into the sauce adding a new layer of rich, umami flavour. This one uses the tried-and-tested bourgignon – a French bistro classic named for the use of Burgundy wine in traditional recipes.
ASIAN PORK BELLY
This boneless, flavourful cut is widely popular in Chinese and Korean cuisine. We’ve taken outdoor-bred British pork belly and given it a Cantonese honey glaze, with garlic, soy and fino sherry.
CAROLINA BBQ PORK RIBS
Owing to its historic and influential pig farming industry – especially in North Carolina – Carolina-style barbecue tends towards pork more than beef. This one sees delicious, outdoor-bred British pork meet a tried-and-tested American recipe.
RAGU BOLOGNAISE
Ragu refers to an Italian group of meat-based sauces – here we’ve used a classic bolognaise recipe. This one is best matched with buttered pasta and a dusting of freshly grated Parmiggiano.
INDIAN INSPIRED LAMB CHUMP
Another one which uses the versatile chump - this product matches British lamb with a Madras sauce - a JMC take on a curry house favourite!