Great cuts to try
BEEF Oxtail, topside, oyster, blade, skirt, round, chuck, gravy beef
VEAL Osso bucco, shanks, shoulder
LAMB neck chops, boneless shoulder, shanks, boneless forequarter
PORK forequarter chops, neck, belly, shoulder
CHICKEN pieces on the bone, such as drumsticks, thighs and marylands
Browning basics
Some slow cookers have a saute function, which is perfect for browning your meat to enhance flavour and give it a beautiful, rich colour. If your cooker doesn’t have this setting, simply brown the meat in a frying pan and transfer to your slow cooker.
The golden rules
• Slow cookers vary considerably
• so follow instructions carefully. Add herbs and soft vegetables (spinach, peas) towards the end
• of cooking so they don’t wilt. Coating meat in flour before browning will result in…