Slow down to ramp up flavour

We are all looking for ways to get the best flavour we can from our meat. Choosing a less expensive or tougher cut of meat may be your answer.  

  • Long and slow is the solution.  Cooking less-expensive meat slowly and at a low temperature improves the texture and the flavour of the meat.  The fibres in the meat relax creating a much more tender feel of the meat. 
  • Let the meat rest.  Letting your meat rest 10 to 15 minutes allows the juices to reabsorb and gives it back the flavour.  When slicing, cut against the grain for added forgiveness in the meat.
  • Sear the surface of the meat before you slow cook.  This also adds to the flavour and looks better when you serve it.
  • Always put your meat fat side up.  This is so the meat bastes itself.