Question: What are the best cuts of meat to use when slow cooking?
Slow cooking is not only flavoursome, it’s budget-friendly; tougher (and therefore cheaper) cuts of meat are ideal for slow cooking, becoming juicy and tender over the long cooking time.
And, while the actual cooking time is long, preparation tends to be short – after putting all the ingredients into the pan, you can leave it simmer while you get on with the other things.
Some of the best cuts are:
Beef: topside, oyster, blade, skirt, round and chuck steaks, gravy beef.
Veal: osso buco, shanks, shoulder.
Lamb: neck chops, boneless shoulder, shanks, boneless forequarter.
Pork: forequarter chops, neck, diced shoulder, pork belly.
Chicken: any pieces, but those on the bone work best (drumstick, thighs, marylands).
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