Taking it slow: recipes for fall-apart slow-cooked goodness
‘Set it and forget it’ was the marketing catch-cry for slow-cookers back in the day. And whether you’re using a slow-cooker or just your oven, cooking for hours at low temperatures is the best way to achieve that holy grail of fall-to-pieces, achingly tender meat. And the best part is, while these recipes may take hours, you really can just, for the most part, bang them in the oven and forget about them until they’re done.
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