cheap cuts of meat that can be slow cooked

MrsCrafty

If you get a pork tenderloin, like a long snake bit. You can make incisions ever inch or so and put slivers of garlic in. Stick some rosemary on top and put quarters of apple onion underneath, tip a bit of cider vinegar on and roast at gas 5 for about 45 minutes. Slice thinly on the diagonal and serve with gravy made from the juice and carrot mash/chedder mash.

There_Goes_Trouble

Mrs Crafty that sounds delicious! And within my capabilities too!

The tenderloin is big enough I can do 2 if not 3 things with it, if I were to do medalions, how thick (or thin!) should I cut them?

BitterAndTwisted

I'd cut them between 1/2 and 3/4 of an inch thick

zippychick

Hi Theregoestrouble:hello:

Hope you got on with your cuts ok. I've added your thread to the existing one on cheap meat, for future users to find

Some threads which may help

Pork tenderloin

leftover roast pork - suggestions please

pork steaks/cubes need using up

roast pork shoulder

Lamp chump chops

how can i cook lamb breast?

what to do with leftover lamb

lamb shanks - recipe?

ham hock/pig hock brgain food

Most cust of meat tend to have their own thread . Here is also a link to "i searched but couldn't find anything" . Once you get the hang of searching using the advanced search, there will be no stopping you It is far easier than you think

thanks
Zip

funkyfish586

Hi all, i am off to the butchers in a bit & have heard you can buy some cheap cuts of meat that are perfect for slow cooking but i have no idea what to ask for. Any ideas? x

*Chattie*

ask the butcher for recommendations

BitterAndTwisted

If your butcher is any good they will be able to advise you but any joint or cut of meat which is labelled "stewing" would be suitable. See if they have any shoulder of lamb or pork as well. Most cuts which have very little visible fat in are more suitable for roasting and/or frying.

falady

Lamb shanks and beef brisket are very good for slow cooking. :-)

rachbc

Lamb shoulder or shanks, pork belly, hock or shoulder, beef brisket, shin or skirt

Shin, hock and shank are basically all the same part of the animal - the lower part of the leg. Any bit of the animal that gets lots of use is great for slow cooking to break down all those well used muscle fibres

wogglemaker

I've got 2 pork hocks slow cooking at the moment (de-skinned and browned off first)