Australian Women’s Weekly: Slow Cooking

slow cookingAustralian Women’s Weekly:Slow Cooking

Pamela Clark

ACP Books




We’re all about slow cooking at this time of the year, using tougher, tastier cuts cooked low and slow in the oven, on the stove or in the slow cooker. This is a great resource for inspiration for unusual cuts (slow ribs, beef cheeks, brisket), desserts and sides for winter, as well as some jazzed up old favourites such as Osso Bucco, lamb shanks, pork shoulder and a variety of stews and curries. All the recipes are tested and they’re all pretty simple so would serve as a good base to build on. Notable recipes include Braised Veal Shoulder with White Beans, Hoisin-Braised Short Ribs, Persian Lamb and Rhubarb Stew, and Beef and Prune Tagine with Spinach Cous Cous.

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