slow cooked Recipes
41 delicious slow cooked recipes from around the world
Pachamanca (Peruvian Earth Oven Feast)
Pachamanca is a traditional Andean ceremonial feast where various meats, tubers, and herbs are slow-cooked underground using hot stones in a specially dug earth oven. This method imparts a unique smoky, earthy flavor.
Pernil (Venezuelan Roast Pork Leg)
A classic Venezuelan centerpiece for Christmas and special celebrations, this pernil features a succulent pork leg marinated overnight in a robust blend of garlic, onion, and spices, then slow-roasted to tender perfection with a delightfully crispy skin.
Sopa de Mondongo
A traditional and hearty Venezuelan tripe soup, slow-cooked with a medley of vegetables until tender and flavorful. This dish is known for its rich taste and is often considered a comforting meal, perfect for any occasion.
Tacos de Cabeza (Beef Head Tacos)
Authentic Tacos de Cabeza feature tender, slow-cooked meats from various parts of a steamed beef head, including cachete (cheek), ojo (eye), and lengua (tongue). A true taquería specialty, these tacos offer a unique and rich flavor experience.
Tacos de Lengua
Authentic Mexican Tacos de Lengua, featuring incredibly tender, slow-braised beef tongue, thinly sliced and served in warm corn tortillas. A delicacy for the adventurous palate, celebrated for its rich flavor and melt-in-your-mouth texture.
Tamales Tolimenses
Authentic Tolima-style tamales, featuring a rich corn masa filling with tender pork and chicken, seasoned vegetables, all lovingly wrapped in fragrant plantain leaves.
Vacío (Argentine Flank Steak)
Vacío, a prized cut of flank steak in Argentina, is traditionally slow-grilled over embers. This method renders the fat beautifully, creating a tender and flavorful steak with a satisfying crust. Perfect for a traditional Argentine asado.
Bram Rice (Egyptian Baked Rice)
A traditional Egyptian dish featuring rice and meat baked slowly in a clay pot, resulting in tender grains and a flavorful, slightly crispy texture. This recipe enhances the classic method with detailed instructions for optimal results.
Lamb Tagine with Apricots and Almonds
A classic Moroccan slow-cooked stew featuring tender lamb shoulder, sweet dried apricots, crunchy toasted almonds, and a fragrant blend of warming spices. Traditionally cooked in a tagine pot, this dish offers a beautiful balance of sweet and savory flavors.
Moroccan Couscous with Tfaya (Caramelized Onion and Raisin Topping)
A festive and flavorful Moroccan dish featuring tender lamb or chicken simmered in aromatic spices, served over fluffy couscous, and generously topped with a sweet and savory tfaya – a rich mixture of deeply caramelized onions, plump raisins, and honey infused with cinnamon.
South African Lamb Shank Potjie
Tender, fall-off-the-bone lamb shanks slow-cooked in a traditional potjie with aromatic vegetables and rich red wine. A hearty and comforting dish perfect for a gathering.
Tangia (Marrakech Slow-Cooked Lamb)
A traditional Marrakech specialty, Tangia is an incredibly simple yet profoundly flavorful slow-cooked lamb dish. Traditionally cooked in the embers of a hammam (public bath) furnace, this recipe adapts it for a home oven, resulting in meltingly tender lamb infused with aromatic spices and preserved lemon.
Tangia Marrakchia
Tangia Marrakchia is an iconic Marrakech dish, often called the 'bachelor's stew' due to its simple preparation and slow-cooking method. Tender lamb shoulder is marinated with preserved lemon, smen (a type of aged Moroccan butter), garlic, cumin, and saffron, then slow-cooked for hours in a distinctive clay urn, traditionally in the embers of a hammam (public bath). The result is incredibly tender, flavorful lamb that falls off the bone.
Tanjia (Marrakesh Style Slow-Cooked Lamb)
A traditional 'bachelor's stew' from Marrakech, this iconic dish features lamb shoulder slow-cooked to melting tenderness in a distinctive clay urn. It's remarkably simple to prepare, relying on the long, slow cooking process to develop deep flavors.
Tanjia Marrakchia
Tanjia Marrakchia is a traditional Moroccan dish from Marrakech, often prepared by men for communal gatherings. It features lamb shoulder slow-cooked to extreme tenderness in a distinctive amphora-shaped clay pot called a 'tanjia'. The long, slow cooking process, traditionally in the embers of a hammam (public bath) furnace, allows the flavors to meld beautifully.
Hangi
A traditional Māori earth oven feast where meat and root vegetables are slow-cooked over hot stones buried underground, imparting a unique smoky, earthy flavor and incredibly tender texture.
Traditional Hangi Lamb Feast
An authentic Māori hangi experience, where lamb and root vegetables are slow-cooked to smoky perfection in an underground earth oven using heated stones. This method imparts a unique, tender texture and deep flavor.