423342506 Verification: 49d840196cf43f51

Cook meat – This is how you succeed with slow cooking

08 February 2025
Master the art of grilled strip steak! Learn how to select, season, and cook the perfect steak with...
Read More
05 February 2025
Discover the ultimate steak pepper recipe! Juicy, flavorful, and easy to cook, perfect for family dinners...
Read More
02 February 2025
Discover a delicious grilled octopus recipe! Tender, seared octopus served over creamy green pea purée...
Read More
28 January 2025
Discover 5 healthy slow cooker soup recipes packed with nutrients, easy to make, and perfect for busy...
Read More
26 January 2025
Try our Classic Caesar Salad Recipe for a healthy dinner. Fresh greens, grilled chicken, and homemade...
Read More
20 January 2025
Learn how to make creamy chicken noodle soup with this easy family recipe! Comforting, delicious, and...
Read More
17 January 2025
Discover the ultimate chicken and potato soup recipe with tips, variations, and expert advice for a hearty,...
Read More
15 January 2025
Learn how to make Marry Me Chicken Pasta with Cream Cheese, a creamy, flavorful dish perfect for date...
Read More
10 January 2025
Discover easy high-protein meal prep ideas, tips, and recipes to save time, eat healthy, and meet your...
Read More
20 December 2024
Learn how to plan, cook, and serve the perfect Christmas dinner with this beginner-friendly guide featuring...
Read More

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.









Cook meat – This is how you succeed with slow cooking – Gårdsällskapet









The store will not work correctly in the case when cookies are disabled.

JavaScript appears to be disabled in your browser.

For the best experience on our website, you should enable Javascript in your browser.

When the meat is cooked, it becomes deliciously tender and different cooking methods vary in taste. The process is smooth, where the pot is mostly allowed to simmer on its own. Cook a juicy boeuf bourguignon, goulash or perhaps meat soup. Be careful with the base and use meat with a lot of connective tissue. Good luck!

PIG

Pork loin, loin

BEEF

High reef, French

CHICKEN

Chicken fillet, chicken thigh fillet

That’s how you succeed with your cooking

  1. Please allow the meat to come to room temperature before browning. Feel free to brown in flour, which becomes a tasty addition to the pot.
  2. Using meat with bones or adding in a bone stock is also a good idea. Bone contributes fine character and taste.
  3. Be careful to remove the foam that forms on the surface, this can give a bitter taste to the pot.
  4. The pot should simmer, not boil.
  5. Remember to taste your stew. A savory stew should be tasty and have a clear character, don’t hold back with the spices!

How does a slow cooker work?

It is when meat rich in connective tissue is slowly cooked until the internal temperature exceeds 70 degrees that it becomes so tender that it almost falls apart. In the process, the connective tissue is converted to gelatin, which binds the liquid that is squeezed out of the meat when the internal temperature is around 60-65 degrees. The gelatin traps the liquid and makes the meat both tender and juicy. It is primarily forequarter meat that contains interspersed fat, collagen and connective tissue that is suitable for a long boil. High rib is very popular, but also French sirloin and outer thigh make delicious stews.

Cooking time

In general, a pot should be left to simmer for at least 1.5-2 hours, but the longer it is, the juicier and tastier it will be. The pot takes care of itself for the most part, so don’t be put off by the long cooking time. If you want to make the process even smoother, ready-made casserole pieces are a smart alternative.

Internal temperatures
























BeefBloodyMediumWell fried
Club roast55° C60°C70°C
Entrecote55° C60°C70°C
Flank steak55° C60°C70°C
Flap steak55° C60°C70°C
Flatiron55° C60°C70°C
Frenchwoman60°C70°C*
Pot pieces70°C*
High reef55° C60°C70°C
Inner thigh55° C60°C70°C
Lay85°C*
Kidney failure55° C60°C70°C
Nut roll60°C70°C*
Brisket of beef85° C70°C*
Beef fillet55° C60°C70°C
Ox cheek85°C*
Oxtail82°C*
Roasted55° C60°C70°C
Roast beef55° C 60°C70°C
Rust lid/Picanha55° C60°C70°C
Sirloin steak55° C60°C70°C
Tomahawk55° C60°C70°C

*Details that require longer cooking and would like to be cooked at the target temperature for at least 3-4 hours for best results.













Pork meatBloodyMediumWell fried
Shoulder70°C
Pork tenderloin70°C
Pig skin75° C
Inner thigh75° C
Square80°C
Cutlets70°C
Lay75° C
Rib damper70°C
Page80°C
Outer thigh70°C









LambBloodyMediumWell fried
Chop line55° C60°C70°C
Lamb book55° C60°C70°C
Lamb trecôte55° C60°C75° C
Rack of lamb55° C60°C70°C
Roast lamb60°C70°C
Lay65° C70°C







ChickenBloodyMediumWell fried
Breast fillet72° C
Chicken drumsticks75° C
Chicken thighs70°C
Chicken wings75° C

More ways to cook meat

A fantastically flexible box of meat

Our Loyalty box has no commitment period and you can change the contents as often as you like. Choose your organic favorites and vary your deliveries to suit your household!

BUILD YOUR OWN REGISTER BOX



Source link