Slow Cooker Recipes Make Even the Toughest Meat So Tender It Falls Off the Bone

My wife just served some tender meat inspired by slow cooker recipes. Tasty! And what a difference the slow-cooker (crock pot) made.

I cut up a lot of our own venison and lamb for family meals. I was really frustrated with the way the short ribs were turning out. So frustrated, in fact that I was threatening to throw out short ribs instead of trying to eat them. They were tough, fatty and almost impossible to enjoy. That all changed when Kari tried a slow cooker recipe.

All grassfed meat should be cooked lower and slower than fatty, conventional meat. Grassfed meat has less fat than store-bought meat. Fat acts as an insulator during cooking. Without the “insulation,” the meat may become tough during cooking. Therefore, LOW and SLOW are the magic words for quality cooking of grassfed meats.

Short ribs have a well-deserved “tough” reputation. Let your crock pot change all that!

I have found a bunch of crock pots on eBay for you.

TOP of Slow Cooker Recipes page
Go to Kithen Stuff page for more recipes and cookbooks
HOME to Earth's Finest Flavors Come From Grassfed Recipes

Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.