When you buy a quarter of a steer, you get a quarter of all the cuts available from that steer. You know you get steak – porterhouse, T-bone, chuck, and ground. You get roasts – English, rump, and chuck. But what about these other packages? There are soup bones or shanks, stew meat, and short ribs! What do I do with those?
These cuts could end up being your favorites once you know how to use them.
The crock pot can be your best friend. Put the soup bones in the pot with a generous amount of water and your favorite spices. Experiment with the spices – thyme, oregano, and basil make a great Italian seasoning. Mix rosemary with black pepper, lemon zest, garlic, and salt (optional) for another great flavoring. Add some vegetables and let it cook on low for about 8 hours. The meat will fall off the bones! Dice it, add some barley if you like and cook it for another half hour. If you don’t like barley, boil some noodles and mix with the soup.
Stew is another crock pot favorite. Just like the soup, cook the meat for about eight hours on low with your choice of spices and vegetables. Thicken the broth when it’s done. Hearty meal on a cold day with little effort from you.
Any dish that uses small, sliced meats can also be made with the stew meat. We love fajitas. The stew meat is already chucked, so I only cut the larger pieces, stir fry and follow our favorite recipe. Done!
This cut also works best in a crock pot. I like to add my favorite bar-b-q sauce and let it simmer away all day. Serve with a microwave baked potato and salad for another delicious and effortless meal.
Just as a note, we’ve recently added an electric pressure pot to our kitchen. We’ve made the same meals that we made in the crock pot quickly. It’s been a life saver on the days that “someone” forgot to start the crock pot in the morning.
These are just a few ways to serve these lesser-known cuts of meat. How many have you tried? What is your favorite ways to prepare them? Let us know in the comments below.