| | Abbysmum said "I've been ordering beef front quarters, which is a lot of ground beef plus mostly some tougher cuts great for stewing, braising, pot roast or crockpot.
Our favourite has consistently been the cross rib roasts. Season well, sear it really good first (it's worth the time), then deglaze your pan (water, stock, red wine, whatever your preference) and add the juice to the crock. Don't use too big of a crock either - the meat should fill about 2/3 to 3/4 of the crock. Cook on low for 8 hours. You can also add some acidity to the juice - wine is good, but a bit of vinegar or tomato-based something will help break down the meat.
Round steaks and roasts are also really good, but they need to be cut across the grain to be really tender. " |
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I would just mention a to die for slow cooked beef roast will be covered by liquid. This should be your deglazing juices, beef broth, red wine, powered gravy packet (shame /s), etc.
A pinch of French onion soup mix is also very nice.
If you can’t find crossrib, sirloin tip is also good.
This will be stringy and fall apart, use and electrical slicer for nice slices.