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want to cook something that takes a long time

Hi folks--I'm having a few people over in a couple of weeks to watch this six hour long Italian epic (The Best of Youth) and I want to cook something that will take many hours of sitting on or in a stove to serve somewhere around the half way point. I'm thinking of slow roasting a pork shoulder, maybe making carnitas? I guess I'd have to start even well before guests arrive, which is fine. Any other suggestions? Italian theme not required. Thanks!

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  1. molly stevens's maple porter shortribs from all about braising.

    1. I immediately thought that braising would give you the long slow qualities that you desire and Ossa Bucco would be a nice complement with the Italian epic that you plan to watch. Almost any crock pot dish would fit the bill. Carnitas sounds fantastic if you can get the meat.

      BTW, You have great taste in film.

      1 Reply
      1. re: Kelli2006

        i agree-- gotta have and Italian slow-braise like oxtails with your Italian epic. i was going to suggest bbq but if you're doing an Italian film fest it seems like a no-brainer. don't forget to grate fresh pepper and parmesan on your popcorn!

      2. The longest thing I cook is a slow-slow-slow oven brisket....put a basic BBQ rub on a whole brisket, put it into a baking pan, pour over a cup or two of sweet liquid (apple juice, root beer, coke, prune juice, whatever floats your boat), seal tightly with foil and cook at 325 for six to eight hours, depending on size. Unseal, de-fat, and slice.

        1. Ragu bolognaise. It is Italian, obviously. Wonderful in wintry weather, serve over hot pasta with a salad.

          6 Replies
          1. re: cheryl_h

            I agree with the bolognase. I cooked it for 4 hours the other day over the stove and it came out delicious!

            1. re: bitsubeats

              I don't know about your ragu recipes, but I use Marcella Hazan's, and it involves quite a bit of futzing around for the first couple of hours, adding one liquid ingredient and stirring occasionally until it's evaporated, then repeating with the next. Once everything's in there it can mostly just sit and slow simmer, but getting to that point takes a while. If the OP wants to enjoy the movie with her friends that could be a problem.

              1. re: BobB

                Yeah, my riff on Marcella (see below) did take some futzing around for an hour or so, but I anticipated that and got going before guests arrived--by the time the movie started the sauce was ready to simmer for a few hours so everything worked out fine. OP = he. Bolognese totally safe for dudes to cook.

                1. re: Ethan N

                  EN, everything safe for dudes to cook.

                  1. re: jfood

                    Indeed, jfood. My sarcasm conveyer must be out of whack, I was trying to make a joke about the female personal pronoun the previous poster had assumed was correct...and which error didn't really deserve the sarcasm.

                    1. re: Ethan N

                      EN, mine as well. You hosted a 6-hour movie-thon, and made some awesome food. You're not just a dude but for the weekend you were THE dude. :-))

          2. I second the osso bucco or some lamb shanks? I really like the black olive and orange lamb shank recipe from the Molto Mario cookbook.

            Or a nice bolognese that can simmer for 2-3 hours and only gets better!

            1. If you're making something on the stove & your oven is free, how about: baked beans or bread.

              1. I would slow roast a big pork butt (just season with salt/pepper and throw it into a pot with some onions and a bit of stock). Before your guests arrive, make a big batch of guacamole, and have two kinds of salsa and some hot sauce available as well. Lay out some tortillas, chopped onions, cilantro and condiments, and just wait for the pork butt to cook (you can cook it for 4 hours or so, at 325ish). Take it out, let it rest for 15 minutes then simply shred it with a couple of forks. You will have an amazing, do-it-yourself taco bar with the best pork your friends have ever tasted!

                Clare K.

                1 Reply
                1. re: Clare K

                  I'm with Clare...a big bone-in pork butt. In the Cookshack smoker...for about 10-12 hours depending on the size. Well seasoned and cooked with your choice of hardwood for the smoke flavor

                2. A chuck roast with carrots, onions and potatoes would be wonderful. I brown it and then throw it in the oven for about 45 minutes a pound. Put the veggies in about an hour before the finish.

                  1. well you could do the 5hr French Onion soup (or the 3hr version).
                    the smell of roasting onions is wonderful!

                    1. There was just a great article in the SF Chronicle about this:


                      I haven't tried any f the recipes yet, but hope to soon. I love slow cooking and filling my apartment with delicious smells...

                      1 Reply
                      1. re: The Perrer Assassin

                        These look great, thanks! For some reason I've got carnitas on the brain, but these ragus are sorely tempting, especially given the movie choice...

                      2. I'd make a variation on Zuni's mock porchetta. Here's the recipe online: http://recipecircus.com/recipes/robsw...

                        You can use a larger roast if you want (use at least 2.5-3 lbs.) and reduce the temp. a bit so that it cooks very low and slow. Others have done pork roast for 6-10 hrs. w/ good results. The key is to cook the meat til 185F so that the collagen in the meat breaks down sufficiently so that you get an unctuous texture. Pre-seasoning 2-3 days in advance w/ Zuni's wonderful rub will make it glorious.

                        1. I made the mock porchetta when Zuni was cookbook of the month and rec. it highly. I'd also look up Paula Wolfert's Slow Med. Kitchen (or something like that) at the library or bookstore. Lots of long-cooking delights.

                          1. Just wanted to thank everyone for the suggestions. In the end I couldn't resist the appropriateness of the bolognese. I took the meat selection from a Batali recipe and most of the ingredients--and all of the technique and timing--from Marcella Hazan and there were no complaints at intermission. By the way, watch this film! It really starts cranking in Part 2!

                            1. next time, do the 7 hour leg of lamb.

                              1. Brisket or anything cooked in the crockpot...

                                1. Glad to hear the event was perfecto.

                                  I would have suggested a daily double of osso bucco AND Hazan Bolognese. Big fight over which is served at intermission and which after the film.