Eblex demonstrates slow cooking benefits to foodservice execs
Eblex held a special lunch event in London to showcase the benefits of slow cooking to chefs and menu developers from a range of pub and restaurant groups.
The lunch marked the launch of Eblex’s ‘Slowly Does It’ campaign, designed to inspire caterers to make use of the whole carcase and cook with some of the less popular cuts, which are widely available and offer value for money.
Dishes like Quality Standard Mark (QSM) Slow-Cooked Lamb Shoulder Croquettes and Braised Chuck Tender of Grain Fed Beef were selected to show off slow-cooked meat at the meal.
Foodservice project manager for Eblex Hugh Judd said: “Slow cooking is going through a revival at the moment; it really brings out the flavour of the meat and enables caterers to use a variety of cost-effective beef and lamb cuts to create wonderful dishes. With just a little imagination, traditional cuts such as the lamb shoulder and chuck tender can be used to create contemporary recipes that will really stand out on menus.”
Canapés showcasing slow cooking were also served. These included ‘Roasted Marrowbone, Toasted Sourdough, Parsley and Shallot Salad’, ‘Neck of Lamb Koftas with Cumberland Sauce’ and ‘Shin Braised Beef Mini Cottage Pies with Worcestershire Sauce’.
Celebrity chef Brian Turner was a guest speaker at the event. He said: “Farmers put a lot of energy and effort into getting the meat just right. The quality doesn’t get any worse at the tail end; the cuts simply need to be cooked differently because the muscles have had to work harder. In fact, the flavour is often far superior because the meat has been cooked for so long.
“Of course, the key to slow-cooking is not to turn the heat up; the French call it ‘tremblant’ (to tremble), in other words, the meat should be left to simmer at a low temperature for a long time, so that it doesn’t dry out. After it has been cooked, leaving it to stand for another 12-24 hours will really bring out the flavours.”
Judd added: “Talk to your butcher to find out which added-value beef and lamb cuts are on offer throughout the year and how best to cook them.”
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