Many people resist purchasing cheap cuts of meat thinking the cooked meat will be tough and dry. By using a few tricks, any cut of meat can be cooked to moist, tender perfection. For the most part, cooking the meat will not require any equipment that you don't have in your kitchen. Pressure cookers and crock pots can be found inexpensively at most stores that sell kitchen pots and pans or at thrift shops and garage sales.
Things You'll Need
- Heavy skillet
- Vegetable oil
- Roasting pan
- Dutch oven or stew pot
- Slow cooker
- Pressure cooker
Braising a Roast
Sear the meat on all sides in a heavy skillet using several tablespoons of oil over high heat.
Place the roast in a roasting pan, and season as desired.
Fill the roasting pan with water until it is deep enough to come halfway up the sides of the meat.
Roast in an oven, 300 to 325 degrees, until the meat has reached the desired doneness.
Boil the juices in the pan until the volume is reduced by half. Serve as gravy.
Make a Stew
Cut the mean into 1- to 2-inch cubes.
Brown the meat in a few tablespoons of oil in the bottom of a Dutch oven or stew pot.
Add the remaining ingredients for the stew, such as potatoes, carrots and onions, and simmer over medium-low heat for several hours.
Slow Cooker Method
Brown the meat in a heavy skillet along with a few tablespoons of oil.
Transfer the meat to a crock-pot or slow cooker and set the temperature control to low.
Let the meat cook for 8 to 10 hours. Do not open the cooker's lid, as this will release moisture.
Remove the meat from the cooker and allow it to rest, covered with foil, for 10 to 15 minutes.
Pressure Cooker Method
Brown the meat and season it to taste.
Place the meat in the pressure cooker and fill the cooker with water to the fill line.
Place the lid on the pressure cooker and lock it into place.
Cook over medium-high heat until the pressure valve on the lid begins to jiggle.
Turn the heat down to medium and let the meat cook for 50 minutes to an hour.