Slow cooker is your friend

Joined
Oct 25, 2013
Messages
424
Location
Truckee Meadows
I have been using the slow cooker quite a bit as of late to use up those less than prime cuts of meat- mostly using to get tough cuts (including the sinewy lower legs) to fork tender. I have been cutting the meat cross-grain into 1" thick slabs, then browning on the stove, sometimes with some onion or Montreal steak seasoning. Then, into the crock pot and add liquid of choice; beef broth, beer, or water. Then cook for 8-18 hours (overnight) till tender. From this point, you can go different directions; potatoes and veggies for a stew, mushrooms, then thicken for "beef tips in mushroom gravy", or however you want to use the meat. If you want to go spicy direction, add a large can (#9) or two of red enchilada sauce and a beer as you liquid. This is a great base for chili, or pull some of the cooked meat out and fork-pull, then add your favorite BBQ sauce (my boy's favorite). Either way, keep an eye on the liquid level and add water if things are looking a bit dry.

Enjoy
 
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