Tender Meat Recipes

[Yajee]

I posted earlier asking about how to make steaks tender but some kind member pointed out that I can get more tender meat by going with tougher cuts that get tender with longer cooking. I made lamb shanks for the first time the other week and it was exactly what I wanted, meat that melts since I can't stand chewy meat. And I enjoyed making it cause it's mainly just chuck everything in and leave it for three odd hours, I love the chuck and leave recipes. So my question is what recipes or suggestions do you guys have for meats that take a longer time to cook? I have access to an instant pot, a slow cooker, and a pressure cooker and of course an oven, so it would be nice to get suggestions for recipes to try, how long they take to cook is not a problem at all, as long as the meat melts away at the end of it. Lamb shanks are ticked off so any suggestions with beef/lamb cuts would be cool. It would be nice to have two or three go to meat recipes.

Thank you.

 

[dragnlaw]

There is a blogger "Slow Cooker Gourmet" - I don't think I've done a recipe from that site that was not scrumptious. Chicken, Beef or Pork. She also has some freezer meals that you can make, freeze and have "when ever!".
Here's one I made and then froze portions of. As I cook mostly for myself, these are perfect.
barbacoa burritos
Another of my favourites with chicken, thighs & drumsticks
Buttermilk chicken it's great, I once had chicken still pretty frozen and threw them in the slow cooker, worked!

 

[Yajee]

There is a blogger "Slow Cooker Gourmet" - I don't think I've done a recipe from that site that was not scrumptious. Chicken, Beef or Pork. She also has some freezer meals that you can make, freeze and have "when ever!".
Here's one I made and then froze portions of. As I cook mostly for myself, these are perfect.
barbacoa burritos
Another of my favourites with chicken, thighs & drumsticks
Buttermilk chicken it's great, I once had chicken still pretty frozen and threw them in the slow cooker, worked!

Excellent, many thanks!

 

[jennyema]

Look up recipes for pot roast.

 

[taxlady]

If you want to cook the meat in less time, there is a Chinese technique called velveting.

From Wikipedia, the free encyclopedia




Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or "velvety" texture to the meat of any entrée.
The technique is applied to raw meat before cooking either in oil or in water. It involves pre-coating the meat with a mixture of oil, egg white, corn starch, and sherry or rice wine,[1] and then blanching and drying.[2] The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled.[3] During cooking, the velveting mixture also protects the meat fibres, preventing them from seizing, resulting in more tender meat.

Personally, I find that coating small pieces of meat in corn starch is all that is needed to keep the meat very moist and tender when fried. Do an internet search for "velveting meat".