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Beef stroganoff with mushrooms in frying pan. Close up view

SLOW COOK TO PERFECTION

Has the cold weather got you thinking about hearty slow cooked meals? Who can blame you!

We’ve put together a simple guide to getting the most out of slow cooking, from the best cuts to choose, to basic tips to get the most out of your slow cooker!

First things first, let’s talk meat.

Slow-cooking is one of those times when you don’t want premium, lean cuts of meat. Fattier cuts of beef are perfect for slow cooking, because the fat helps to ensure the beef won’t dry out while adding extra flavour.

This cooking method is easy and hassle-free. Once the prep work is done and all the ingredients are in the slow cooker, you can safely leave it to simmer away for hours until it’s ready. You can make your meal at a time that suits you, safe in the knowledge that dinner is taken care of!

The best cuts of beef for slow cooking:

1.  Chuck – Chuck steak was designed for slow cooking and becomes more tender and juicier the longer you cook it. This great value cut also has a good amount of fat, so it’s full of flavour.

2. Skirt – Skirt steak is lean with intense, melt-in-your-mouth flavours that emerge when cooked slowly.

3. Shin or Shank – A flavoursome cut, it needs to be cooked slowly to become tender and delicious. Shin can be cooked on or off the bone while gravy beef is a boneless favourite.

4. Brisket – Brisket comes from the belly of the cow, so it can be fatty but that just adds flavour. Brisket is great for shredding as it pulls apart beautifully once cooked.

For expert advice on the very best choice of meat for your meal, talk to the friendly team at The Pantry On Grey Butcher!

To get the best results in your slow cooker:

  • Brown the meat first to ensure you retain all the juices and achieve maximum flavour.
  • Slow cooking can make flavours become very concentrated, so season carefully.
  • Don’t overfill the pot. This prevents steam escaping, which can make your dish watery.
  • Keep the lid on at all times. A consistent heat is needed to cook meat and make it deliciously tender.
  • Cut hard vegetables so they are close to the same size. This way they will all cook evenly.
  • Add soft vegetables that require less cooking during the last hour of cooking. (Tomatoes, Mushrooms, Zucchini, etc)
  • The slow cooker should be ½ to ¾ full to get the best results.

 

The Pantry On Grey stocks an incredible variety of specialty sauces, seasonings and marinades to inspire your cooking, plus the very best fresh produce. Explore the range in store and create your very own signature dish. It will be a family favourite in no time.

Team your meal with fresh crusty bread from Stone Artisan Bakers and a nice bottle of red from Vulture and Grey and you’ve got all the ingredients for the the perfect night in!

271-275 Grey Street, South Brisbane QLD 4101
P: 07 3844 2665