When the weather cools off, the oven and the slow cooker start working overtime. If you’re standing at the Kroger meat case wondering what to bring home for Sunday dinner, here are four cuts that reward a little patience, plus a recipe for each.
Chuck comes from the shoulder, and it’s the all-around favorite for slow cooking. Give it a few hours on low heat and it shreds with a fork. It works for pot roast, sandwiches, and tacos.
Make it: Ancho Chile Chuck Roast Tacos. Sear the roast, add it to the slow cooker with a dark ancho chile sauce, and cook on low for 6 to 8 hours (or on high for 3 to 4).
Short ribs come from the rib area, and the bone adds flavor to everything in the pot. Cooked low and slow, the meat turns fall-apart tender, which makes them a great pick for a Sunday dinner.
Make it: Red Wine & Shallot Braised Beef Short Ribs. Sear, then braise in a Dutch oven at 325°F for 2.5 to 3 hours, and finish with a lemon-parsley gremolata.
Brisket comes from the chest and has big, beefy flavor that gets better the longer it cooks. It’s a natural for shredded beef and tacos, and one brisket feeds a crowd.
Make it: Barbacoa Brisket Tacos. This one uses a whole 9 to 11 pound brisket rubbed with a guajillo pepper paste, so save it for a weekend when you’ve got company.
Stew meat comes already cut into chunks, so there’s no chopping. The pieces soften as they simmer, which makes it great for stews, chili, and braises.
Make it: Beef Bourguignon. Brown the beef, then braise it with red wine, carrots, and pearl onions for 2.5 to 3 hours. Serve it over mashed potatoes or with crusty bread.
You can find Nolan Ryan Beef at Kroger. Use the store locator to find the closest store, and browse more recipes or our Beef 101 guide if you want to learn more about the cuts.