Slow Cooked Beef, Rib Meat and Onion Ice Cream


Preparation info

  • Serves


    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

This dish may sound a little unusual, but some will think it a wonderful combination of hot and cold sensations. Others may raise an eyebrow, but it must be tried at least once. The name says ‘slow cooked’ and this means exactly what it says: meat cooked slowly at a low temperature. The beef never reaches more than 60°C/140°F, which ensures maximum tenderness because the beefs collagen will toughen if cooked above that temperature.