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The Magic of Slow Cooking: Why Beak & Sons Makes Family Time Effortless

Magic of Slow cooking img2

There’s something special about slow cooking also known in culinary terms, sous vide. The rich, developed flavours. The fall-apart tenderness. The irresistible aromas that fill the kitchen. Traditionally, these meals required hours of preparation, close attention, and time many busy families simply don’t have.

That’s where Beak & Sons steps in – bringing all the goodness of slow-cooked meals into modern family life, with quality products that take the hard work out of home cooking. Whether you’re feeding hungry kids after school or winding down after a long workday, Beak & Sons makes it easy to enjoy the magic of slow-cooked meals without the stress.

Why slow cooking wins

Slow cooking isn’t just a trend – it’s a time-tested method of preparing food that brings out the very best in each ingredient. Here’s why it’s worth embracing:

  • Enhanced flavour: Cooking low and slow allows herbs, spices, and sauces to fully infuse the meat, delivering rich, layered flavour in every bite.

  • Tender texture: Slow cooking transforms tougher cuts into melt-in-your-mouth meals that are easy to enjoy and even easier to serve.

  • Minimal effort: Traditional slow cooking may take time, but it’s mostly hands-off – and with Beak & Sons, it’s even simpler. No chopping, searing, or prepping required.

We’ve done the slow work in our kitchen so you can enjoy wholesome, flavour-packed results in yours – with zero compromise on quality.

Slow-cooked options for every home cook

At Beak & Sons, we believe anyone can enjoy the benefits of slow cooking – no matter their kitchen skills or schedule. Our range is designed to suit any level of confidence in the kitchen. Whether you’re using a slow cooker, an oven, or even just the stovetop, our products offer flexibility and ease.

Here are a few ways to get the most out of your Beak & Sons slow-cooked options:

Tips for using Beak & Sons in slow cookers:

  • Add your twist: While our products are already seasoned and slow-cooked to perfection, you can always add extra vegetables, beans, or herbs to make it your own.

  • Let it warm while you work: Place a Beak & Sons product in your slow cooker on low before heading out for the day. When you walk in the door, dinner is ready – no extra steps needed.

  • Great for meal sharing: Hosting extended family? Heat a few packs of our slow-cooked lamb or beef in the slow cooker and let guests serve themselves buffet-style.

Tips for oven preparation:

  • Low & slow is key: For best results, place your Beak & Sons product in a covered dish and heat it at a low temperature (around 160–170°C) to keep the meat juicy and tender.

  • One tray wonder: Add seasonal veggies or potatoes to the baking tray alongside our slow-cooked pork or beef for an effortless all-in-one meal.

  • Serve it your way: Use our products in sliders, grain bowls, salads, or wraps – they’re as versatile as they are delicious.

More time for what matters

With Beak & Sons, slow-cooked meals are no longer tied to a full afternoon in the kitchen. You can enjoy the rich, homestyle taste of slow cooking – with the added bonus of time on your side.

Less time cooking means more time for:

  • Movie nights: No racing to prepare dinner – just heat, serve, and press play.

  • Weeknight adventures: A quick, satisfying meal leaves room for a walk, a game night, or a spontaneous backyard picnic.

  • Stress-free dining: Our slow-cooked range takes the guesswork out of dinner. No forgotten ingredients. No messy prep. Just good food and great company.

Slow-cooked, family-approved

Beak & Sons isn’t just about convenience – it’s about connection. Our family has spent generations perfecting our slow-cooked recipes so that your family can enjoy more of life’s little moments.

Made from quality Australian meat and crafted with no fillers or artificial additives, every Beak & Sons product is packed with goodness and ready when you are. Whether you’re feeding a crowd or keeping things casual, you’ll always have a reliable, delicious option at your fingertips.

So go ahead – take the slow-cooked shortcut. Your family time is worth it.

 

Smoked Carnitas Pulled Pork

Smoked and Slow Cooked in a flavourful fire roasted peppers, Mexican spices and zesty orange juice sauce

INGREDIENTS:

Smoked Pork (75%) (Pork (92%), Mexican Seasoning (5%) (Thickener (1442) (Modified Maize Starch), Salt, Sugar, Dehydrated Vegetables (Garlic, Onion, Red Capsicum), Spices (Paprika, Chipotle Chilli), Maltodextrin (Maize), Yeast Extract, Maize Starch, Natural Flavours, Acidity Regulator (330), Coriander, Natural Colour (160c) (Paprika Oleoresin), Fruit Oil, Spice Extracts), Water, Marinade (Maize Starch, Salt, Mineral Salt (500), Tapioca Starch, Canola Oil)), Carnitas Sauce (25%) (Water, Orange Juice (22%), Onion, Garlic, Roasted Red Peppers (8%), Celery, Lime Juice, Tapioca Flour, Spices (3.4%) (Red Chilli Puree, Smoked Paprika, Chilli, Cumin, Bayleaf, Pepper), Sugar, Vegetable Powders (Garlic, Onion), Canola Oil, Orange Zest (1%), Vegetable Stock Powder, Natural Caramel Colour (150a), Oregano).

ALLERGEN ADVICE:

Contains milk, fish, soy.
May Contain wheat, gluten.

NUTRITIONAL INFORMATION

MASSAMAN LAMB SHANKS

INGREDIENTS:

Marinated Lamb Shanks (74%) (Australian Lamb Shank (95%), Seasoning (Corn Starch, Maltodextrin, Milk Solids, Cultures, Sugar, Salt, Garlic Powder, Mineral Salt (508), Natural Colours (Turmeric, Paprika Oleoresins), Food Acid (330), Vegetable Gum (415), Spice Extracts (Coriander, Cloves, Cinnamon), Garam Masala, Paprika, Cumin, Ginger, Coriander, Chilli), Water, Marinade (Maize Starch, Salt, Mineral Salt (Sodium Carbonates), Tapioca Starch, Canola Oil)], Massaman Sauce (26%) (Water, Coconut Milk (20%) (Coconut Milk Extract, Water, Food Conditioner (412)), Onion, Sugar, Potato, Massaman Curry Paste (8.5%) (Garlic, Sugar, Soybean Oil, Red Chilli, Tamarind Extract, Shallot, Salt, Lemongrass, Spices (Coriander Seeds, Cumin, Cardamom, Cinnamon, Bayleaf, Galangal, Cloves), Kaffir Lime Leaf, Galangal), Garlic, Corn Starch, Fish Sauce (Anchovy Extract (Fish), Salt, Sugar), Canola Oil, Vegetable Stock Powder, Tamarind, Coriander, Cumin, Cinnamon).

ALLERGEN ADVICE:

Contains milk, fish, soy.
May Contain wheat, gluten.

NUTRITIONAL INFORMATION

JUICY BEEF BRISKET

INGREDIENTS:

Marinated Beef Brisket (80%) (Australian No Added Hormone Beef Brisket, Water, Marinade (Maize Starch, Salt, Mineral Salt (500), Tapioca Starch, Canola Oil), BBQ Sauce (20%) (Water, Sugar, Tomato Paste, Vinegar, Onion, Corn Starch, Molasses, Spices (2%) (Chipotle Pepper, Smoked Paprika, Black Pepper, Bay Leaf, Cumin), Vegetable Powder (Onion, Garlic), Smoke Flavour, Natural Colour (Caramel (150a)), Oregano).

ALLERGEN ADVICE:

May Contain wheat, gluten.

NUTRITIONAL INFORMATION

TANDOORI LAMB SHOULDER

INGEDIENTS:

Flame Grilled Lamb Tandoori (72%) (Lamb Shoulder (93%), Water, Tandoori Mix (2.7%) (Corn Starch, Maize Maltodextrin, Yoghurt Powder (Milk), Spices (Garam Masala, Paprika, Cumin, Ginger, Coriander, Chilli), Sugar, Salt, Garlic Powder, Mineral Salt (508), Natural Colours (100, 160C), Food Acid (330), Vegetable Gum (415), Spice Extracts (Coriander, Cassia, Clove)), Marinade (Mineral Salt (500)), Tandoori Sauce (28%) (Tomato Paste (30%) (Tomato, Acidity Regulator (330)), Water, Onion, Yoghurt (Milk), Corn Starch, Ginger, Garlic, Vegetable Stock Powder, Brown Sugar, Canola Oil, Spices (Garam Masala, Cardamom, Cinnamon, Turmeric, Coriander, Bay Leaf, Black Pepper), Coriander).

ALLERGEN ADVICE:

Contains milk.
May Contain wheat, gluten.

NUTRITIONAL INFORMATION

BUFFALO CHICKEN WINGS

CHICKEN:

Fried Buffalo Chicken Wings (64%) (Buffalo Chicken Wings (94%), BBQ Style Rub (includes: Natural Flavours, Natural Colours (150a, 160c), Acidity Regulator(262)), Predust (Maize Starch, Rice Flour, Potato Fibre)), Buffalo Sauce (27%)(Brown Vinegar, Water, Unsalted Butter (Milk), Sugar, Chipotle Peppers, Red Chilli Puree, Tomato Paste (Citric Acid (330)), Corn Starch, Worcestershire Sauce, Vegetable Powder (Garlic, Onion), Vegetable Stock Powder, Cayenne Pepper).

BLUE CHEESE SAUCE:

Cheddar Blue Cheese Sauce (9%) (Water, Canola Oil, White Sugar, Lite Sour Cream (8%) (Milk), White Vinegar, Free Range Salted Whole Egg (5%) (Free Range Egg, Salt), Salt, Dijon Mustard (Water, Mustard Seeds (18%), Salt, Sugar, Acidity Regulator (260), Turmeric), Cheddar Blue Cheese Powder (3%) (Milk Solids, Cheese Solids (42%) (Milk, Salt, Starter Culture, Enzymes), Salt, Food Acids (270, 330)), Cultured Sugar (Cane), Lactic Acid, Acidity Regulator (270), Water), Xanthan Gum (415).

ALLERGEN ADVICE:

Contains milk, egg.
May Contain wheat, gluten.

NUTRITIONAL INFORMATION

MEATY BALLS

W/ CHEESY POLENTA

IN A TOMATO AND RED WINE SAUCE

4

SERVINGS

15 min

PREP

60 min

IN OVEN

INGREDIENTS

  • 1 packet of Beak and Sons classic balls.
  • 1 tblsp olive oil.
SAUCE
  • 1 red onion, diced.
  • 4 cloves of garlic, crushed.
  • 2 tblsp tomato paste.
  • 2 x tins of 400g crushed tomatoes.
  • 1 tsp sugar.
  • 1 tblsp dried Italian herbs.
  • Salt & Pepper.
POLENTA
  • 1 cup polenta.
  • 2 cups vegetable stock.
  • 2 cups milk.
  • 1 tblsp butter.
  • 50 ml cream.
  • 40g Pecorino cheese.
  • 2 tblsp mixed herbs, chopped.
  • Salt & Pepper.
  • Basil & extra cheese for garnishing.

METHOD

  • Heat large pan on high heat, add oil and sear meatballs until browned all over.
  • Remove meatballs from pan and leave to rest.
  • Add onions to pan and sauté until soft. Add a dash of water to prevent onions from catching on the base of the pan.
  • Add garlic and cook for a further minute.
  • Give everything a good stir and add the tomato paste.
  • Stir and cook for a few minutes.
  • Add the dried herbs, crushed tomatoes and red wine, stir and bring to boil.
  • Add herbs and sugar. Return cooked meatballs to the pan.
  • Cook on low/medium heat for 1 hour uncovered, stirring occasionally until the sauce is rich and thick.
POLENTA
  • Place stock and milk in a saucepan and bring to a simmer before slowly whisking in polenta.
  • Continue whisking until the polenta has started thickening. Turn down the heat and allow the polenta to gently cook for 10-15 minutes.
  • Add butter, cream, cheese and herbs to cooked polenta and season with salt and pepper.
Create a base with the soft polenta and top with meatballs, sauce, grated Pecorino and a sprinkle of fresh basil leaves

TOAD

IN THE HOLE

WITH ROASTED VEGETABLES AND SAGE

4-6

SERVINGS

15 min

PREP

35 min

IN OVEN

INGREDIENTS

  • 1 packet of Beak and Sons Godfather sausages.
  • 4 eggs.
  • 1 ¼ cups milk.
  • 1 2/3 cups plain flour.
  • Pinch of paprika.
  • 2 red onions, quartered.
  • ½ butternut pumpkin, cut into 4cm chunks.
  • 6 cloves of crushed garlic.
  • Dash of balsamic vinegar.
  • Handful of sage leaves.
  • 2 tbsp olive oil.
  • Salt and pepper.

METHOD

  • Preheat oven to 210ºC.
  • Whisk eggs and milk together in a bowl.
  • Place flour in a separate bowl with a pinch of salt and pepper.
  • Make a well in the middle of the flour and gradually whisk in the milk and eggs mixture.
  • Cover, set aside and leave to stand.
  • Place sausages in an 8 cup roasting pan/tray and bake for 10 minutes, turning, or until browned all over.
  • Meanwhile, toss vegetables and garlic in a bowl with oil and season.
  • Add vegetables to the roasting pan with sausages and drizzle over balsamic vinegar. Bake for another 10 minutes.
  • Pour batter into roasting pan and scatter over the sage leaves.
  • Bake in the oven at 210ºC for 20-25 minutes or until puffed up and golden.
Serve with buttered peas and gravy for a delicious winter warmer!

PORKY RIB

MAC N’ CHEESE

GREAT FOR LEFT OVERS

2

SERVINGS

20 min

PREP

40 min

IN OVEN

INGREDIENTS

  • 1 pack of Beak & Sons Hickory Pork Ribs cook as instructed.
MAC N CHEESE
  • 3 tblsp butter.
  • 3 tblsp all-purpose flour.
  • Pinch of nutmeg.
  • Pinch of mustard powder6 tblsp water.
  • 2½ cups milk, heated.
  • 1 cup grated Parmesan, plus more for topping.
  • 2 cup grated strong Cheddar cheese.
  • 1tblsp finely chopped mixed herbs rosemary/thyme/oregano (plus more for topping).
  • 2 cups of cooked macaroni.
  • 50g panko breadcrumbs.
  • Salt and pepper.

METHOD

  • Preheat oven to 180ºC for Mac n’ Cheese bake.
  • Melt the butter in a heavy bottomed pan over medium heat.
  • Add flour and mustard powder, stirring often until the mixture is well combined.
  • Slowly pour in the warmed milk while constantly whisking.
  • Don't worry if the mixture thickens, it will thin out as more milk is added.
  • As more milk is added, continue whisking until sauce is smooth.
  • Bring the mixture to a low boil, add nutmeg, stirring often to prevent scorching.
  • Season with salt and pepper to taste.
  • Lower the heat to a gentle simmer and cook for about 20 minutes stirring every 2-3 minutes.
  • Remove pan from the heat. Add grated cheese and herbs, stir until smooth.
  • Add cooked pasta to the sauce and set aside.
Prepare to bake:
  • Once meat is cooked and cooled, pull the meat off the bone and place in an oven-proof dish along with all the lovely juices.
  • Evenly spread Mac n’ Cheese over pulled meat.
  • Top with breadcrumbs, cheese and herbs.
  • Bake in the oven at 180ºC for 20 to 30 minutes until golden brown and bubbly.
Serve with a lovely crisp green salad and dig in!

BEEFY

BRISKET BURGERS

WITH PICKLED CUCUMBER RIBBONS, FRESH GREENS & SPICED AIOLI

2

SERVINGS

10 min

PREP

25 min

IN OVEN

INGREDIENTS

  • 2 Beak and Sons Beefy Brisket burger patties.
  • 2 brioche burger buns.
  • 3 - 4 crisp green/frilly lettuce, washed and leaves torn.
  • 30g black pepper cheese, sliced slightly smaller than the burger patty.
  • 2 fresh green jalapeños – thinly sliced.
  • 1 red onion – thinly sliced.
  • 1 small cucumber – peeled with a potato peeler into ribbons.
  • 2 tblsp Sriracha mayo.
PICKLING
  • 6 tblsp white wine vinegar.
  • 4 tblsp sugar.
  • 2 tblsp salt.
  • 6 tblsp water.

METHOD

  • Place pickling ingredients in two separate bowls.
  • In one bowl, add the cucumber ribbons and jalapeños.
  • In the other, add red onion slices. Mix ingredients in both bowls until well coated. Leave to stand.
  • Once burgers are almost cooked, carefully place cheese slices on the patty and allow meat to grill until cheese has just melted. Remove from heat and let it stand.
  • Toast your burger buns.
Ready to assemble
  • Spread a little Sriracha mayo on the base of the bun.
  • Add lettuce leaves.
  • Top with patty and melted cheese.
  • Add another good dollop of Sriracha mayo.
  • Take cucumber ribbons and add to the layers, top with red onions and finish off with pickled jalapeños.
  • Top with the other half of the bun and serve.
Garnish with chilli flakes & coriander.
Serve with sweet potato wedges and enjoy!