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Three Super Easy Slow Cooked Recipes | Gordon Ramsay

Byamazingfoodstv


Here are three super easy slow-cooked recipes for you to try. Slow cooking takes a lot of stress out of cooking and makes for some truly incredible flavors.

#GordonRamsay #Cooking #Food

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35 Comments

  1. I remember when I was young I loved extremely lean cuts like skirt or round. My parents were thrilled. They could make me cheap stuff & I had no desire for their tenderloin or steak. Those cuts were cheap. Then the low fat recommendations started to pour out of the medical community & we watched those prices start to soar. Skirt steak & flat iron began to be as expensive as fillet. Now, as keto gains acceptance, we're seeing pork belly & shoulder start to soar in price. So I agree, there are no cheap cuts any more

  6. Obviously Ramsey is a great chef, but his new book Ramsey in 10 is a crock. It's not for those who work for a living. Should be called 100 recipes for the Rich & Elite that have their own cooks and do the shopping. There isn't one recipe in there for anyone that comes home from a hard day's work to make dinner for their family in 10 minutes. First, most of the recipes require ingredients or cuts of meet you're not going to find in any supermarket. And if your work for a living you're not going to go to your local butcher either that's going to offer many of the cuts of meet in his cookbook. Ramsey absolutely missed on this one. 👎👎👎👎

  13. Love these cheap cuts of meat recipies off the "legends", appreciate them helping us surfs out, got the meat now just need save up enough ££ to buy the dishes.utensil's etc, cheers Gordy, you really are a man of the people.😚

  14. 2.56 min what surprises me is that he is not cooking at home but in separate tent . i assume he doesnt want any extra smell or oil drops around the kitchen so he cooks in tent and then goes home.

  22. At 2:47 for the short ribs, you said 170-180 degrees for 2.5 hours. Do you mean Farenheit or Celcius? Since we are slow cooking and you pre-cooked the meat, I don't want to guess since Gordan is British!

  27. Ummm sorry but am I the only person/chef who is willing to call Gordon’s pork belly skin rubbish? If you gave that to him he would tear you apart!
    I cure mine overnight and the pat it dry, wipe the skin in rice wine vinegar, more salt. Cooking is 110 for 1 hour, then 160 for 1 hour and then finish on 200 for 20 to 30. You’ll have the crispiest skin in your neighbourhood. Also don’t cut into the flesh when scoring the skin because the moisture doesn’t allow the skin to crisp up. Degrees are Celsius btw. Your welcome 🍻

  29. This recipe (lamb)was so inaccurate, I got lamb breast/belly from the butchers and didn’t come in 3 nice bits like that, just one heavy bit, also the butcher didn’t take the skin off, I tried and was a nightmare. Recipe says 1 glass of wine when he clearly uses half a bottle. He’s too blasé and expects all butchers to be as good as his.

  31. Cheap cuts—I don’t think our chef here has shopped at a regular grocery store in a while. These cuts may be cheap for restaurants that purchase lots of meat. I buy meat at an international grocery store that sells NR (not rated choice, prime, etc.) that tastes like choice, but the boneless rib eye steaks have doubled in price. Last year they were per pound $5 US, now they’re $10.

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