Low & Slow

Sixty-one braises, barbecue plates, stews and the pan sauces that finish them. The book teaches one thing hard — how to build a deep pan of flavor, then get out of its way for three hours.

Recipes

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Try 48 recipes free — two from every book, including this one.

What's inside

01 10 recipes

Braised meats & Dutch oven roasts

Tough cuts, long heat, and a lid.

02 10 recipes

Smoked barbecue & pitmaster classics

Smoke treated as a seasoning rather than as a method.

03 11 recipes

Slow-cooked stews, chilies & curries

Almost every one is better the next day.

04 10 recipes

Savory pies, casseroles & gratins

Baked under a lid of pastry, potato or cheese.

05 10 recipes

Artisanal pan sauces & gravies

All built in the pan the meat came out of.

06 10 recipes

Slow-roasted vegetables & sides

Vegetables given the same long heat as the meat.

Sample recipe · page 6

Red wine braised short ribs

Ingredients

5 lb beef short ribs
3 tbsp olive oil
2 onions, chopped
3 carrots, chunked
3 celery sticks, chopped
6 cloves garlic, crushed
3 tbsp tomato purée
1 bottle full-bodied red wine
3 cups beef stock
4 sprigs thyme
2 bay leaves
2 tsp fine salt

Method

Pat the ribs dry and season heavily. Brown them in the oil in batches, 8 minutes each, until every side is dark. This color is most of the finished flavor.
Cook the onion, carrot and celery in the same pot for 10 minutes, then add the garlic and tomato purée for 2 minutes.
Pour in the wine and boil hard for 8 minutes to drive off the alcohol, scraping the base as you go.
Return the ribs with the stock, thyme and bay. The liquid should come two thirds up the meat, not cover it.
Cover and cook at 300°F for 3 hours, until a fork twists in the meat with no resistance. Skim the fat, strain the sauce, and reduce it if it seems thin.

Page 6 of Low & Slow — Red wine braised short ribs recipe with dual metric weights and steps

Sixty-one, and most improve overnightBraises, barbecue, stews and the pan sauces that finish them. The book teaches one thing hard: build a deep pan of flavor, then leave it alone.

Ten technique notesRoux, fond, the difference between a simmer and a boil, and when a tough cut has actually given up — each written where it matters rather than in a preface.

Numbers on every pageYield, hands-on time, total time and per-serving nutrition are printed with all sixty-one recipes.