Take it slow this winter

Cosy up to the comforting delights of hearty beef soups, stews and casseroles

SLOW cooking in winter is a simple way to create deliciously tender beef using secondary cuts, as these are perfectly suited to low and slow cooking methods.

Here are three beef cuts that can be used to create delicious and warming soups, stews and casseroles.

Oxtail

Butchery: The oxtail cut sits at the base of the spine, with the last two to three tail bones removed, before being cut into short joints.

Cooking: Perfectly suited to slow cooking methods, this distinctive cut brings out a robust, full-bodied flavour while creating meltingly tender meat. A great way to enjoy this cut is in this mushroom and dumpling soup.

Shin (boneless)

Butchery: Boneless shin is prepared from either the shin area of the leg or the heel muscle in the silverside. As this cut comes from a muscle used constantly for movement, it has little fat and plenty of connective tissue. Cooking: Well suited to low and slow cooking methods, over time the connective tissue tenderises to create rich beef with a fall apart texture.

Silverside

Butchery: Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. The cut is named after the silver wall of connective tissue that sits on the side of the cut which is removed before cooking.

Cooking: As this cut comes from well-exercised muscles it benefits from the gentle and moist cooking method of corning. To create corned silverside, add the silverside to a large pot submerged in water and simmer over a low heat. Add onion, celery, peppercorns, bay leaves, balsamic, sugar and cook for about 1.5–2 hours.

For more recipes and meal ideas, head to BetterOnBeef.com.au.