Slow cooking brings out the flavour of meat. When cooked correctly, slow-cooked meats are enjoyable main courses that can make the meat very tender. Cook different cuts of meat in a slow cooker, in the oven or in a smoker.
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Slow cookers make cooking meat easy. Meats come out tender and the house smells wonderful all day long. You must add some form of liquid to meat in a slow cooker. A little liquid goes a long way. Any cut of meat will do. Try boneless beef short ribs in barbecue sauce. Brown short ribs in a large skillet on all sides. Place a layer of sliced onions in the bottom of the slow cooker. Place ribs on top of the onion slices. Season with your favourite spices. Pour about 170gr of barbecue sauce or enough to completely cover the meat. Cover the slow cooker. Turn heat to high until the sauce bubbles. Lower the heat to the low setting. Cook for six hours. The short ribs will be juicy and tender. Serve with mashed potatoes and sliced tomatoes.
Roast meat in the oven. Select a pot roast, country-style ribs or a leg of lamb. For a leg of lamb, squeeze lime juice over the meat and rub it in. Season with allspice. Make incisions in the leg. Insert garlic slices into the incisions. Place the meat in a roasting pan. Insert the meat thermometer into the thickest part of the leg. If you like lamb medium rare, roast a 2.72kg. leg of lamb, fat side up, at 232 degrees Cor 20 minutes. Reduce heat to 162 degrees C. Roast for 10 to 12 minutes per pound. The final temperature will be between 54.4 and 57.2 degrees C. Slice the meat 15 minutes after removing the roast from the oven. Serve with roast potatoes and carrots, roasted in the same pan as the lamb for the last hour. Eat the lamb with mint jelly.
Smoking is a slow way to cook tender meat. Many barbecue meats start in smokers. Smoke beef brisket for brisket sandwiches or barbecue. You need a smoker and be sure to use a meat thermometer. Once you drain the raw meat, cut scores across the brisket. Rub the meat with a favourite seasoning. Flip the brisket several times to get the rub into the meat. Wrap the meat in plastic wrap and marinate overnight. Use your favourite wood to smoke--hickory, oak or mesquite are good choices. Place a pan of water in the bottom of the smoker to keep the meat from drying out, or wrap it in foil during the final hours of smoking. Smoking time is one hour per pound. When you finish smoking the brisket, place it in the oven with the thermometer inserted. When the meat reaches 93.3 degrees C, it is tender and ready to eat.
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