Cooking Meat Low and Slow Might Reduce Your Cancer Risk

© ANNA WILLIAMS
By F&W Editors Posted November 23, 2015

Recently, the World Healthy Organization rocked every bacon lover’s world when it classified processed meats as a “group 1” carcinogen. Now, we have some good news to counter that.

A new study published in the latest issue of Cancer says that cooking meat at lower temperatures could reduce your risk of cancer. Coincidentally, we happen to be in the prime season for slow-and-low cooking. So break out the crock pot and fire up the immersion circulator—now you finally have a good excuse to sous vide! Here are seven potentially better-for-you meat recipes.

1. Slow-Roasted Pork 
Hunter and metal artist Audwin McGee is a big fan of slow-cooked meats: "You just can't mess up a big hunk of pork." His pork is smothered in a garlic-rosemary paste, then cooked at a low temperature for several hours until it's supertender.

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2. Asian Beef with Basil 
This hearty, Franco-Asian beef stew gets a fresh kick from basil and hot chiles.

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3. Slow Cooker Ropa Vieja 
This Cuban stew, featuring shredded flank steak, tomatoes and olives, can be made up to two days ahead of time.

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4. Beef Tenderloin with Aromatic Thai Spices 
Jean-Georges Vongerichten loves to cook beef tenderloin sous vide.

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5. Slow Cooker Glazed Pork Ribs with White Beans 
This warming eastern European short rib stew is incredible served in deep bowls over buttery noodles.

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6. Pork Rillettes 
Inspired by a dish at Fort Defiance, a bar in Brooklyn, New York, writer Oliver Strand makes pork rillettes in a slow cooker; the recipe works equally well prepared on the stovetop over low heat.

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7. Belgian Ale-Braised Pot Roast with Melted Kale and Onions 
This hearty pot roast is slowly cooked in a Belgian-style beer broth, and then smothered in tender kale and onions.

Food & Wine: Belgian Ale-Braised Pot Roast with Melted Kale and Onions

© Sarah Bolla

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