Cuts of Meat You’ve Re-discovered

[TheCircleFan75]

Last week I made a beef Bourguignon in the slow cooker with Ox Cheeks. I served with a side of bone marrow (& veg) .
It was the best Bourguignon ever. The cheeks were so cheap ! £6.50 and served 6.

I had braised ox cheek at restaurant recently. It was amazing!

Lamb ribs (Nigella has a great recipe).
Onglet and bavette as cheap steak cuts.
Pigs cheeks braised in sherry.
Crispy pigs ears - but I'm probably delving into more extreme cooking here...

Crispy pigs ears are the best - also ox cheeks - got some recently to make a chili colorado, and it was lovely - so am glad I bought more than I needed and froze it. Also have some lambs hearts in the freezer which I'm building myself up to try - there's a Hugh F-W recipe for lamb heart paprikash that tempted me, but I don't think I'ver ever eaten lambs heart before, so it'll be a leap of faith!

Chicken liver ragu is delicious and really cheap.

Beef skirt. Super cheap and really tasty in a casserole. It has to be cooked long and slow but really delicious.

I love Ox Cheeks, Beef Shin and beef skirt. All feature regularly in my winter slow cooker repertoire

I often use lambs liver, favourites include cooked in a tomato sauce served with pasta, or a creamy stroganoff style dish served with rice. Kidneys Turbigo is another favourite.

Another big fan of shin and skirt here. I have an Aga, so the cheap, slow cook cuts feature prominently here over autumn and winter. One of my other favourites is oxtail.

I also love liver and kidneys, and sweetbreads. Yum!

Had ox cheeks for the first time last week. Was lovely 😀. Cooked them in the slow cooker in red wine. Will def be having them again. We love liver and bacon here with onion gravy and mash. Winter food

Ham hough boiled up for lentil soup.

We love oxtail too

Following for ideas!

Waitrose bavette is delicious. And yes, skirt is the business for casseroles.

Slow cooked meal rolled lamb breast is delicious

Shin and skirt but will be trying ox cheeks! Do they do them on the meat counter at Tesco?

I’ve also reverted to cooking casseroles in the oven rather than the slow cooker. Despite my best efforts I’ve come to the conclusion that things all taste the same in the SC.

Far better flavours when oven cooked.

Following for tips

Pigs' trotters make the most amazing stock, but are getting increasingly difficult to find. My local butcher doesn't stock them , neither do online supermarkets (Ocado boo hiss used to). Smoked Ham hock also hard to find in my neck of woods.

I use shin for all beef stewy/curry things, generally rolled brisket for a roast.
We discovered Picanha steak and beef hump on holiday, very tasty.

Feather/skirt is great & cheap for hot steak sandwiches.
Rub with olive oil & lots of pepper & salt. Pan fried quickly & then sliced thinly - it’s delicious 😋

Morrisons is the best supermarket for cheap/unusual cuts of meat.
I also buy half a pig/lamb direct from the farm and ask for all the bits no-one else wants. Currently have pig's tail in freezer waiting to work out what to do it.

Ox and lamb hearts. Honestly - sliced, seasoned and then cooked blue / rare, they taste like really good steaks of both animals; slightly richer and darker and very lean.

I've tried beef skirt, was very good.

And as well as Ox cheeks, you can sometimes get pork cheeks, they weren't bad either.

Never tried hearts, although Dad reckons they're good, so I might just try a recipe to see what they're like.

Don't like liver, kidneys ok with something else, I might see what else I can try.

Am a huge fan of Lower Rib Beef Joints, cooked long and slow... heard about them on a MPW programme I think.

There's a transport cafe at Markham Moor on the A1, where they use shin for beef stew. The trick is never to order it before Wednesday, when it will be rich and glutinous.

Very interesting post as we've been pretty skint for a while now and I've just acquired a slow cooker via Freegle!

My granny used to recommend scrag end of neck of lamb, which she said was really cheap but delicious if cooked slowly. But I never actually found any, should probably try the market butcher as I think she said it's something they often end up chucking out.

Has anyone ever tried it? If so, how did you cook it? Unfortunately Granny is no longer around to ask...

We like lamb’s liver. I slow cook silverside of beef. I slow cook hand of pork.