Provided is a chunk of beef fat, which is intended to be rubbed on the warm grill, presumably to create a nonstick surface.Never understood why this is necessary, especially at places serving high-end cuts, which in Korea tend to be high in fat, which are inherently nonstick.
never used a slow cooker. but generally, i would think that low-fat cuts are more appropriate, because the longer/lower cooking time allows for the muscle to break down and become melt-in-mouth. high-fat cuts, like ribeye, can be flash-cooked/seared, as a steak, and still be melt-in-mouth.
You would need a cut with both connective tissue and fat! The long cooking time will break down collagen into gelatin and the fat will keep it moist and flavourful. A lot of cuts high in connective tissue usually have plenty of fat anyway.
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brisket, ideal for slow and low bbq.
but i also like the challenge of using cheap and lean cuts, simmered to tenderness in a nice sauce, as in a stew.
Looks SO delicious. Look at that marbling. Do you have any high-fat, melt-in-mouth beef recipes for the slow cooker>
never used a slow cooker. but generally, i would think that low-fat cuts are more appropriate, because the longer/lower cooking time allows for the muscle to break down and become melt-in-mouth. high-fat cuts, like ribeye, can be flash-cooked/seared, as a steak, and still be melt-in-mouth.
You would need a cut with both connective tissue and fat! The long cooking time will break down collagen into gelatin and the fat will keep it moist and flavourful. A lot of cuts high in connective tissue usually have plenty of fat anyway.
brisket, ideal for slow and low bbq.
but i also like the challenge of using cheap and lean cuts, simmered to tenderness in a nice sauce, as in a stew.