You've taken your slow cooker out of the kitchen cupboard it hides in for a good portion of the year and have started sorting through your favourite slow cooker recipes. Slow cooking is not only a flavoursome way to cook, it's also budget-friendly as tougher (and therefore cheaper) cuts of meat are ideal for slow cooking, with meat becoming juicy and tender over the long cooking time.
But which are the best cuts of meat to use when creating your hearty, one-pot wonders? Which cuts of meat tenderise to perfection? We have the answer...
Slow cooking is perfect for cuts of beef that tend to get tough when grilled. This includes topside, oyster, blade, skirt, round and chuck steaks. This slow cooker beef, mushroom and red wine stew makes the most of gravy beef.
Meat attached to the bone is excellent for slow cooking, like the osso bucco used in this slow-cooker veal with balsamic sage sauce recipe. Veal shanks and shoulder are also good.
Again, on the bone is the way to go. Lamb shanks are excellent in a slow cooker. As are neck chops, boneless shoulder, shanks, and boneless forequarter.
Look for pickled pork, forequarter chops, neck, diced shoulder, and pork belly.
Any pieces of chicken will do, but those on the bone work best - like wings, drumsticks, or marylands (such as those used in this slow-cooker chicken, porcini, and barley soup).