Best Cuts of Beef for Low and Slow Cooking
Don’t you love how low and slow-cooked beef melts in your mouth? I know, I do! No one likes chewing on tough and flavourless beef. Aside from making your jaw uncomfortable and in pain, it’s a complete waste of money! Low and slow cooking is a total game changer when it comes to cooking beef. Not only do you get tender beef, but you also get one of the most flavourful meals you can ever have. But what kinds of cuts are best for low and slow cooking methods? Let’s find out!
Why Low and Slow Cooking is Popular
The reason why low and slow cooking is so well-liked is that it makes tender and tasty dishes out of cheaper, harder pieces of meat. The low and slow beef becomes more soft and juicy as a result of the lengthy cooking procedure, which dissolves the connective structures in the beef. Also, because it takes little attention and can be done in big amounts, low and slow cooking is a practical approach to making meals.
Can I use any type of meat for low and slow cooking?
In general, you can use any kind of meat for low and slow cooking however, some cuts are better than others. Tougher cuts that have more connective tissue like beef brisket or pork butts require more cooking time than other parts. Fish and chicken may not be ideal for low and slow cooking because their meat might become dry and tougher in the long run.
Where can I buy low and slow cooking beef cuts?
If you’re wondering where you can buy the best cuts of beef for your low and slow recipes, worry no more. You can avail of beef for low and slow cooking from local butcher shops like our at The Meat Inn Place, the grocery store, or any online meat delivery service. Ask your local butcher or meat vendor for recommendations on the types of cuts that you can use for your cooking. They are the best persons to ask for cooking advice because they are experts in the trade.
What are best low and slow cooking methods for beef?
Beef is a great candidate for low and slow cooking but not all methods are suited for it. Here are several low and slow cooking methods that work best with beef:
- Slow Roasting
- Smoking and BBQ
- Braising
- Sous Vide
These cooking methods don’t have the same cooking times. It’s best to check which cooking method matches the recipe that you’d like to make.
What are the best beef cuts for low and slow cooking?
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Brisket – The fatty tip and the leaner flat make up the two sections of the brisket, which are taken from the cow’s breast. The meat from the point is tastier and more tender because of its fat content and marbling. To remove the fat that runs through the brisket as well as an elastic-like membrane that runs through it, there must be a significant amount of trimming done before cooking it. Low and slow cooking dissolves the brisket’s fibrous muscle, which produces flavourful and fork-tender meat that you can enjoy.
- Oxtail – Oxtail is a tough cut that originates from the animal’s tail. It is exceptionally rich in fat, cartilage, and marrow and takes on a flavorful new dimension when it is cooked slowly.
- Shank – The shank, another name for this cut, is a flavorful and cost-effective choice. It is made of lean muscle and connective tissue and is taken from the animal’s lower leg. To tenderise the flesh and improve the flavour, this cut must be cooked using low and slow cooking methods.
- Chuck Roast – The chuck is a highly used muscle that originates from the front of the cow, notably the shoulder region. Muscles that are highly used are often tough and really hard to cook. It’s one of the more expensive and fatty cuts, and despite its hardness, it has a powerful and flavorful beef flavour.
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Silverside – The Silverside is a popular cut of beef primarily because it is a popular ingredient in corned beef. This part of beef is located in the cow’s hindquarters, which are muscles that are highly used by cows. It is a tough and lean cut that contains a lot of connective tissue and not a lot of fat and marbling. This is why it’s perfect to use for low and slow cooking.
Low and Slow Beef FAQ
Freezing slow cooked beef is possible. Before storing it in the freezer, cool down the beef to room temperature and transfer it into an airtight container or a ziplock. Don’t forget to write the date and label the container before placing it in the freezer.
Low and slow cooked beef can last from 3 to 4 months in the freezer as long as it is stored and labeled properly.
If your low and slow-cooked beef is coming from the freezer, thaw the beef in the fridge at least overnight. Once it is completely thawed, you can proceed to reheating it in the oven, microwave, or even on a pan.
