the butcher shop

THE BEST CUTS OF MEAT FOR THE SLOW COOKER

BUTCHER FRÉDÉRIC BOILEAU, BOUCHERIE CHAMPFLEURI INC.

+++ It is said that in the caves at Lascaux, they found drawings of cavemen cooking mammoth meat in a slow cooker … Joking aside, for centuries, meat has been cooked slowly in a large pot over an open fire, simmering for hours. It’s not rocket science. Simmering meat has existed ever since man has had teeth and wanted to keep them intact.

TENDERIZE ONE OF THE GREAT ADVANTAGES OF A SLOW COOKER IS THAT IT OFFERS THE BEST CONDITIONS FOR TENDERIZING TOUGHER CUTS OF MEAT. SLOW COOKING ON LOW MAKES FOR MOIST HEAT, WHICH IN TURN TRANSFORMS COLLAGEN INTO GELATIN. THIS IS WHY MEAT COOKED ON LOW IS FAR MORE TENDER THAN MEAT COOKED ON HIGH. AND THE GREAT THING IS THAT TOUGHER CUTS OF MEAT ARE THE LEAST EXPENSIVE. PERFECT CUTS NOT ALL CUTS OF MEAT ARE IDEAL FOR THE SLOW COOKER. THE LESS TENDER PIECES ARE GOOD BRAISED OR SLOWLY SIMMERED. FOR THE MORE TENDER CUTS OF MEAT, IT IS BEST TO GRILL, SAUTÉ, OR ROAST THEM. THEY CAN TOUGHEN IN A SLOW COOKER, GIVING VERY DISAPPOINTING RESULTS.

BEEF It is best to avoid tender cuts of meat for the slow cooker. Even more so when it comes to beef. Choose cuts from the shoulder, like the blade roast or the rib roast. Actually, the slightly marbled tougher cuts of the animal are highly recommended. Forget about tenderloin or beef round, as they are too lean and take on a grainy texture when slow cooked. Look for the words “stewing beef” or “simmering beef” on the packaging.

GROUND + FLANK + BLADE ROAST + CHEEK + SHANK + BAVETTE + SHORT RIBS + RIB ROAST

beef

lamb

LAMB Shanks and shoulders, whole or cubed, are the best cuts for the slow cooker. Leg of lamb is also very good; however, as many of us like it medium-rare, it is better to roast it in the oven. Rack of lamb and lamb chops are best grilled. Forget about using them in the slow cooker.

GROUND + SHOULDER + SHANK

veal

VEAL As with beef, the tougher cuts at the extremities of the animal are recommended for the slow cooker. The collagen in the cheek and the shank (osso buco), as well as the blade, becomes gelatin during slow cooking. The meat melts in your mouth. The flavour is more subtle than beef. It is best to avoid cuts from the centre of the animal, such as the loin and the strip loin. The flank, however, is an exception because the meat is tenderized during slow cooking.

GROUND + CHEEK + BLADE + SLICED SHANK (OSSO BUCO) + FLANK

pork

pork Pork shoulder, when slow cooked, yields impressive results. The meat falls apart in tender morsels that we mix with sauce. Pork back ribs are also perfect. When slow cooked, there is no need to boil them first. To get that sought-after rib taste, put them on the barbecue after slow cooking them. If you can find pork cheeks, do buy them. Slow cooking transforms them into very tender meat.

GROUND + HAM + SHOULDER + RIBS + SHANK (OSSO BUCO) + SALT PORK

poultry

POULTRY Dark meat is preferable to white meat. It does not dry up as easily. One exception is turkey breast, which is quite large and does well when slow cooked. In most of our recipes, we suggest removing the skin before cooking, as it will not brown in the slow cooker. If you like, you can keep the skin on to add flavour to your dish. Just remember to remove it before serving.

WING + THIGH + TURKEY BREAST + CHICKEN, DUCK, TURKEY LEGS + DRUMSTICKS

If compliments are what you are looking for, the slow cooker is a true ally when cooking meat: “You can cut this with a fork—who needs a knife!” To which you can answer, “Of course, when one pays $40 a kilo for beef, it definitely makes a difference.” Only we know it is a $10 blade roast, but we promise not to tell. +++