Will a crockpot make any beef tender? page 4

[Lynna]

Yes to long cooking, not peeking, adding an acid such as lemon or wine (tomato paste is great, too). I'm just finishing an awesome crocked pork shoulder + hocks that I did very, very little to and I can't believe it's this good. about 4 lb meat, a big onion, diced, a spice rub of salt, pepper, cayenne, and a couple other things, 6 hours in the crock and then top with balsamic vinegar or lemon and copious fatty liquid.

I have a flank steak recipe that cooks the meat in a little beef broth, lemon juice and minced garlic. You only have to cook it for an hour and it is so good and tender. Of course, since it's a conventional recipe, they tell you to put the drippings over noodles, which I don't do. Sometimes I'll make rice or smashed potatoes or just use the extra to dip the meat in.

[Graycat]

Does the stew meat come out of the slow cooker or pressure cooker tasting "livery" as most less-expensive cuts of beef usually taste?

[KerryK]

Not mine. The flavor is really good. 'Course I add things like onions or tomato paste or balsamic vinegar or mirepoix, etc

[ChocoTaco369]

It'll make any muscle meat tender since the "fall apart" effect is essentially the muscle fibers collapsing. Something like liver is a different story since it's an organ and not a muscle.

[tfarny]

Does the stew meat come out of the slow cooker or pressure cooker tasting "livery" as most less-expensive cuts of beef usually taste?

I've never had any cut of meat taste livery except for liver, which unfortunately I cannot stand.

[Graycat]

The tougher cuts of beef usually have that livery flavor. Maybe it's just me. I dunno.

[Young092]

You absolutely cannot cook anything and have it come out tough.