This is the start of the slow-cooking season, time to hunker down and enjoy unctuous ‘stick-to-your-ribs’ kind of grub. Braises, stews and casseroles are now slipping their way back into our food thoughts so Phil Oram, chef owner of The Pure Stock Co, has a couple of recipes you may like to try.
“The great thing about slow cooking is you can use the cheaper, but often tastier cuts of beef, add a few key ingredients and get amazing results!
First and foremost, flavour will depend on the quality of the meat you choose. Provenance is vital, and fortunately in Devon we have a great choice of local butchers who can trace their meat right back to the individual animal. I often get mine from Phil at Veyseys Butchers in Cullompton for this very reason. When you have a fantastic piece of beef you want to honour the husbandry skills and efforts of the farmer, “Show it some love” and cook it with ingredients that will enhance, not mask its natural flavour. That’s why I always harp on about the importance of using 100% Pure Stock, to achieve a real depth of flavour. If you make your own that’s fantastic, but if you don’t there is one out there!”
Phil Oram, Chef Owner of The Pure Stock Co