EBLEX launches slow cooking campaign

By Noli Dinkovski

- Last updated on GMT

EBLEX showcased braised chuck tender of grain-fed beef at the campaign launch
EBLEX showcased braised chuck tender of grain-fed beef at the campaign launch

Related tags Beef Roasting Cooking techniques

EBLEX has launched a campaign to inspire caterers to make use of the whole carcass through slow cooking.

The campaign, named Slowly Does It, encourages the use of some of the less popular cuts, which, according to the trade body, are widely available and offer great value for money.

EBLEX marked the start of the campaign with a special lunch in London, which showcased slow cooked lamb shoulder croquettes and braised chuck tender of grain-fed beef.

It was attended by chefs and menu developers from a number of pub and restaurant groups.


Hugh Judd, foodservice project manager for EBLEX, urged caterers to make the most of the slow food trend.

He explained: “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.”

Good quality

Guest speaker at the lunch event, celebrity chef Brian Turner, 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.”

Turner explained that the secret to slow-cooking is not to turn the heat up. He said: “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’s been cooked, leaving it to stand for another 12 to 24 hours will really bring out the flavours.”


Canapés served at the launch event showcased slow-cooked cuts. These included: roasted marrowbone, toasted sour dough, parsley and shallot salad; neck of lamb koftas with Cumberland sauce; and shin braised beef mini cottage pies with Worcestershire sauce.

Judd advised: “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."

Slow-food Thursdays

Nottingham-based Moleface Pub Company has added a slow-food Thursday menu to each of its four sites.

Claiming to offer the best of pot roasted, braised and slow-cooked beast and fowl, the menu varies between sites, but typical mains include: pot roast curried lamb shank, red lentil & squash Dahl (£14); braised squid, chorizo & tomato stew and crusty bread (£12); and beer-braised pork faggots, peas & onion gravy (£8).

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