The Best Cuts Of Beef For Casseroles
Tip: don’t try to cook slow cooking cuts too quickly/on too high of a heat! This will result in drier, tougher meat when what we’re looking for is a juicy, fall apart texture.
Chuck
A really classic casserole cut is Beef Chuck (what we use for our Cannings Casserole Cubes). Whether you cut it into cubes or larger chunks, this cut is ideal for slow cooking. It’s packed with flavour, and has enough fat on it to keep it tender and help create a really delicious sauce.
Beef Short Ribs
Short Ribs are our absolute favourite for casseroles. When you cook them low and slow, they will end up beautifully tender with a ‘fall off the bone’ texture. And speaking of the bone, this adds even more flavour to your dish. Definitely our top pick if you feel like a fancier option!
Beef Cheeks
This cut is guaranteed to yield a rich, decadent sauce for your dishes - think about the texture of gravy and that’s what you’ll be getting from a beef cheek casserole. When cooked properly, Beef Cheeks will come out unbelievably tender and packed full of flavour. This is a muscle that is used extensively by the cow so you’ll need to cook it gently for around 10 hours usually, with lots of liquid.
Hi Madeleine,
My personal favourite to slow cook is short ribs, however they’re quite pricey so the best economical cut would probably be chuck! If it’s coming out dry, you may be cooking it at too high of a heat, or for too long? You could try using larger pieces of chuck and then shredding them at the end, as a larger piece will dry out less easily in a long cook than smaller pieces.
- Cannings
I have been making casseroles for a good while now can u tell me the best meat for the best casserole I cook them for around 4/6 hrs and the meat tastes Is dry is it the cut of meat or something else I put every vegetable in my croc pot for flavour I buy decent beef but have noticed lately there is no fat on the cuts