Best beef for slow cooking. Something that doesn't shred!?!
Best beef for slow cooking. Something that doesn't shred!?
I am planning to get the fixings to make the Italian Gravy recipe (spaghetti sauce) in the Sopranos Cookbook. My previous experience with slow cooking is that my meat ends up so tender it shreds. That is a texture I just hate. What, other than hamburger, would you recommend that would be maybe a little sturdier after 6-8 hours of being in a crockpot?
Answers:
Pick a cut that is from a muscle group that got some use when the animal was walking. Shoulder is a good choice. The shoulder will have a lot of intramuscular fat which will turn into collagen as the meat is exposed to a slow, moist heat.
Source(s):
Source: years of experience.
i use a sirloin roast for slow cooking, especially for making stew. i cook on the stove for about 3-4 hours on high & medium high and it gets super tender, but doesn't shred to pieces. i cut it in cubes, even.
i'd like to know too. i hate it when it does that in the crockpot.
i just realized something - is crockpot named after like betty crocker?
I use a shoulder cut (round bone) chuck roast - works well for me.
Get a rolled rump roast that is tied.The net will keep it together.