It´s Gunnars opinioin that´s sloww cooking is good and rewarding, not only because of great food but because while cooking you find the urge to do something similar in speed! Something quiet and easy to do.
That´s probably true and slow cooking, like he did this weekend, is truly worth the six hours wait. He had this idea for a while and wanted to finally execute.
The dish is perfect when you have some people over for dinner and it should be mentioned that quantity is based on taste for each one cooking.
1 kg meat of your own choice, here he used beef
4 tins of chopped tomatoes
2 onions, roughly chopped
8 carrots, roughly choppes, ½ cm slices
6 garlic cloves
6 sticks of celery, roughly choppes, ½ cm slices
1 l beefstock
salt and chilipepper
1 kg potatoes
sea salt and fresh oregano leaves
Preheat your oven to 120°C. Put all the vegetables into a pan with some olive oil and soften for few minutes. Season with salt and chilipepper.
Put the meat in an ovenproof dish or a casserole-pan. Pour over the tinned tomatoes and then the stock. Don´t be surprised if you feel the liquid is a little bit too much, it will evaporate (and if you don’t use it all you can always use the leftovers for pasta, lasagna, soup…). Cover the dish or a pan with aluminium foil. Put in the oven and slow cook for five to six hours.
Preheat the oven to 220°C. Peel the potatoes and roughly dice them. Preboil for 10 minutes, drain. Put in an ovenproof dish, pour over some olive oil and sea salt and put in the oven until they´ve got some golden tint and fine crust.
When cooked, the potatoes go first on the plate, the sauce and the meat next and finally some chopped oregano. Great with some homemade garlic bread. Bon apettito.
photos gunnar sverrisson