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You Save Money by Using Cheaper Cuts of Meat
The price of food seems to get higher every time you go shopping. So you might be forced to buy cheaper cuts of meat to save money. Don’t worry, though, because there’s nothing wrong with more affordable cuts. You just need to know how to use them. For instance, you can’t grill or sear braising steak. It’s just too tough. But you can use it in a braised dish or a stew. If you cook it long enough, it becomes tender like an Instant Pot flank steak and adds loads of flavor to your dish. You can also use other beef cuts like skirt, brisket, oxtail, shin, chuck, and silverside.
A Lot of Flavor is Infused into Your Finished Dish
Infusing flavor into a dish isn’t an easy thing to do when you have no time. But when you make a low and slow dish, everything combines together and lends its unique tastes to your finished pot. For example, it can be hard to get earthy flavors to come through when you use ingredients like olive oil, garlic, and onions. But over a more extended period, say for a few hours, the flavors of things like potatoes, carrots, and turnips will eventually make their way to the surface of a well-cooked stew. In addition, the natural starches will help thicken your liquid as it reduces.
Almost 80% of Americans get Sunday anxiety before work on Monday. But Sunday is a day to relax and fill your home with beautiful aromas of a low and slow recipe while you relax on your patio, decking, or kitchen extension. Sunday just gives you time to relax, and you don’t need to fret about your roast with low and slow recipes. A Sunday roast doesn’t need to be hectic, and all of it can be prepared in advance. Meat, especially lamb or beef, is better when it’s roasted all day long with herbs and vegetables, and you don’t need to do anything.
Roasting Joints are Tender and Soft
There are many roasting joints available, and you have the options of pork, beef, and lamb. Yet different cuts are better prepared in different ways. You can get the most flavor from a meat joint by cooking it slowly. In addition, the entire texture of your meat will be changed by how you prepare and cook it. For instance, if you place a pork loin directly from your fridge into a scorching oven, the result will be tough and chewy. Basically, you will waste a good piece of meat. Instead, bring your meat to room temperature and cook low and slow for the best results.
You Can Make Your Staples Go a Long Way
Not all low and slow cooking is roasting meat. You can make all kinds of dishes such as smoked ribs, soups and stews, and casseroles. Stews and casseroles are especially good for making your store cupboard staples go a little further. This is essential if you need to use up some stuff before it expires, or you are looking to save money as food prices increase again and you have a family to feed. The beauty of low and slow casseroles and stews is that you can take established recipes and make them your own by varying ingredients based on what’s available.