Slow Cooker Week: Braised Meats

Posted by Caroline Wright

We've already covered the basics and our favorite slow-cooker stews, but the benefits of the slow cooker don't stop there. Just as the slow cooker is a great tool for stews because it breaks down heartier (and often cheaper!) cuts of meat through gentle cooking, the slow cooker is also great for larger cuts of meat for the same reason. With help from some of my blogger friends and a perusal of our archives, I've found a couple of recipes for you that I know you'll love.

Our Spicy Pulled Pork recipe is a great example of a huge cut of meat -- a pork shoulder, in this case -- that slowly cooks to a tender, versatile dish. Through the long cooking time, the intense flavors of this dish blend together. It truly is one of my -- and my husband's -- favorites. My slow-cooker buddy Andrea, from Andrea's Recipes, makes her pulled pork with an extra dose of chipotle and an intriguing handful of flavors like sherry, Worcestershire sauce, and molasses.  

For a grander presentation, try our recipe for Lamb Shanks and Potatoes. Boldly spiced with orange, garlic, rosemary, ginger, and cinnamon, this exotic dish is surprising and comforting at the same time. C'mon. Give lamb a chance.  

Another slow-cooker goddess friend of mine, Chrissy, sent me a recipe for her Skirt Steak with Cippolini Onions. Her recipe uses a slightly different method of browning the meat in a pan before slow cooking -- an extra detail that brings extra flavor, color, and texture to the dish. (In my opinion, it's totally worth it.)  

What's your favorite main-dish meat for the slow cooker?

(And, to make your life even easier, check out my Make-Ahead Sides post today for even more ways to make your meals hands-off!)

This post is part of our "Slow Cooker Week" series. See Day 1: Slow Cooker Basics, Day 2: Big Batch Stews, Day 4: From the Test Kitchen, and Day 5: Slow-Cooker Entertaining.

Comments

[Karina's Kitchen]

That pulled pork sounds beyond. Andrea's recipes are always delicious.

[Andrea]

Browning the meat before cooking definitely adds more flavor. I'll have to give the skirt steak a try. Thanks!

[Chrissy]

I'm in full slow-cooker mode now. As soon as the temperature drops even the tiniest bit, I'm ready to start cooking stew, chili, soup, etc. Thanks for the great recipe ideas, and I'm honored to have my recipe included!