cheaper cuts of meat

moanymoany

You can eke out mince with dry soya mince. It is undetectable, I also use good meaty bovril cubes.

greytdog_2

what about turkey? - a turkey drumstick is about 99p at tescos and similar and is huge. I have cut the meat off it and done stirfrys, slow cooker meals and also just done it as a roast leg. You also often get cheap ones after christmas and even the pre prepared slices and mince are very reasonably priced

TeeDee_3

If you like Hams, but don't like the saltiness (especially the cheap ones!), try simmering - to finish off after cooking - for around twenty minutes to a half hour with a large peeled potato: the potato absorbs almost all of the salt and leaves the ham much more palatable.. Healthier, too!

foreign_correspondent

Ive got neck end of lamb in the sc now.. its bubbling away with some carrots, onions, rosemary, a bit of guinness and a bovril cube. It smells lovely, and I am famished.. will try and wiat for OH to get home later before I start eating it. BTW the lamb was very cheap - about 8 thick slices for under 2 quid I think (must be about 2 lbs in weight)

whatatwit

I've got a load of 'chuck' steak in the oven, cooked slowly all, it's now really tender.
Mr Twit will have some for tea and the rest will be frozen for future pie use.
I paid £6 for 5lb.

I also cooked a 'spring of pork' looked like a half shoulder of lamb, that was lovely, again cooked long and low, and it was cheap too.

foreign_correspondent

I went to a good butchers last week, got enough shin beef for two stews, a nice lump of brisket, and a big bacon joint (to boil) - I haven't tried cooking a bacon joint before, but assume you can cook it like a lump of ham?
Ie.. bung in SC or saucepan with a few cloves etc and boil/SC till tender, then cool? Any better ideas, please do let me know!
ta

Horace

Have never cooked bacon myself as not keen on it. I cook brisket on a regular basis.

Get large saucepan, half fill it with water, add sliced onion (I cut mine into quarters) and some peeled, sliced carrots. Seasoning and a few dried herbs and add the brisket. Put on lid and leave on low heat (checking occasionally to see if it still has enough water), I leave mine to cook for between 1-2hrs depending on the size of joint. Take meat out, add a stock cube or some granules to make gravy, serve with roast or boiled spuds, green veg (peas usually) and add the onion and carrot gravy...yum

champys

[quote=foreign correspondent;6888173] and a big bacon joint (to boil) - I haven't tried cooking a bacon joint before, but assume you can cook it like a lump of ham?

yes, you can cook it exactly like a joint of ham. alternatively, you can wrap it in foil and put it in a not-too-hot oven until done. slice it and serve with cabbage or (if you like this) sauerkraut.
another way of cooking it is boiling it up in water with split peas, it makes a lovely pea soup that way. you can either put some of the bacon back in the soup as a filling, or eat it sliced on rye bread (with a little mustard) to accompany it.

foreign_correspondent

lovely, thankyou both! am looking forward to the brisket, your way of cooking it sounds great- I usually do shin beef, which is lovely if cooked for long enough.
Thanks for the advice on the bacon - sounds tasty - just wondering, it looks very similar to the ham joints, does anyone know why it is so much cheaper?? Is there much differenc in quality when cooked?
thanks.
fc xx

Olliebeak

I always get shin beef for scouse and casseroles, belly-pork (serve grilled/roasted with mash potatoes, veg and apple sauce), ham shanks for shank stew and then pea soup (I remove half of the stock to use later for the pea soup!) and of course minced beef for cottage pie, chilli, savoury mince etc.

Haven't seen neck of lamb (used to love using it) around Huyton for over 20 years but then again we don't have a 'local butcher' - only ASDA and Tesco!