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One of the greatest things about slow cooking beef is that it guarantees juicy tenderness. You can use tougher cuts of beef, which are naturally more robust as they come from well-used muscles on the animal, and still find they’ll be transformed into juicy morsels that will literally fall off your fork.
Why? Because the nature of cooking on a low heat for an extended period of time in fluid encourages the breakdown of the connective tissues, including the protein collagen. Collagen makes meat tough when cooked quickly, but when slow-cooked, it breaks down into gelatin, giving you that juicy, tender mouthfeel.
Perhaps one of the most compelling reasons people turn to this cooking method is because it’s so easy and hassle-free. Once the prep work is done and all the ingredients are in the slow cooker, you can safely leave it to simmer away for hours until it’s ready. You can choose to make your meal at a time that works for you — whether it’s the first thing you do that morning, or the last thing you do the night before — and get on with the rest of your day, secure in the knowledge that dinner is taking care of itself.
Like to cook in bulk? Slow cooking is a great way to prepare large batches that you can easily freeze in portions for later — for those late work days, busy weekends and emergency backup meal moments.
Chuck steak was practically designed for slow cooking. It comes from the shoulder and upper arm of the cow, so it’s done a lot of work over the life of the animal — with its abundant collagen, it’s the type of cut that gets tough when grilled quickly, but becomes tender and juicier the longer you cook it. This affordable cut also has a good amount of intramuscular fat, so it’s full of flavour.
If you’re looking for a more traditional way to use smoked paprika, try pairing it with other ingredients commonly used in Spanish recipes such as onions, garlic, tomatoes, and red peppers.
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