What beef to use in a slow cooker to make it super tender?

[choux]

I've used pre cubed casserole steak today. It was in quite small pieces and I didn't brown it before adding it to the slow cooker. I have cooked it on high for about 5 hours and it isn't really really tender. It's ok but I wanted it to be falling apart when I cut it.

Should I have cooked it on low? Used bigger chunks? A different cut of meat? What do you use for super tender beef?

Shin and then cook it for 3-4 hours, but in low oven. Maybe it will be better if you put it in fridge overnight and then reheat.

Shin, Skirt or cheek is good, but I always brown it first.

I did shin in my slow cooker on low for 7 hours yesterday - browned and cubed. Was very tender. I have used pre cubed beef and that was fine too.

Do you find shin in the supermarket or do you all go to the butchers for it? I don't recall ever seeing it in Sainsbury's

try feather steak
it's gorgeous
about 5 hrs in low oven and it's beautiful

Hmmm I think it's a meat quality issue as some pieces are v tender. Need to find the shin and feather it seems...

I did braising steak yesterday - 6 hours on low.

What cut is braising steak?

I get it from my local butcher, cheaper than the supermarket too. Sometimes you need to order in as they are cuts that are not as commonly used.

I prefer to use lamb tbh. Always find beef too chewy...

Lamb in the slow cooker is lovely.

You need a marbling of fat for slow cooking. Lean cuts just go stringy. So whichever of the above cuts you can find, have a look and make sure it's got some fat in it (not gristle) that can melt down and produce tenderness.