SHOPPING LIST: Cooking Skills: Beef and Steak 2, Chapter 3 (Slow Cooker and Pot Roasts)

Chuck, brisket or shin, plain flour, onions, carrots, celery, garlic, tomato purée, tinned tomatoes, low-salt beef stock, bay leaves, smoked paprika, ground cumin, garlic powder, cider vinegar, pappardelle, sunflower or rapeseed oil, a slow cooker, a large ovenproof pot with a lid and two forks.

A slow-cooker beef stew (4 portions)
[ ] 800 g chuck or braising steak, in 4 cm cubes
[ ] 2 tbsp plain flour, seasoned
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 onion, chopped
[ ] 2 carrots, in thick slices
[ ] 2 celery sticks, sliced
[ ] 1 tbsp tomato purée
[ ] 400 ml beef stock (low-salt), hot
[ ] 2 bay leaves

Pulled beef (6 portions)
[ ] 1.2 kg beef brisket or chuck joint, in 2 or 3 big pieces
[ ] 1 tbsp smoked paprika
[ ] 1 tsp ground cumin
[ ] 1 tsp garlic powder
[ ] 1 tsp flaked sea salt
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 onion, sliced
[ ] 150 ml beef stock (low-salt)
[ ] 1 tbsp cider vinegar

A pot-roast brisket (6 to 8 portions)
[ ] 1.5 kg beef brisket joint
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 2 onions, thickly sliced
[ ] 3 carrots, in chunks
[ ] 300 ml beef stock (low-salt)
[ ] 1 tbsp tomato purée
[ ] 2 bay leaves
[ ] 1 tbsp plain flour (for the gravy)

A slow-cooked beef ragù (6 portions)
[ ] 700 g chuck or shin, in 3 cm pieces
[ ] 2 tbsp olive oil
[ ] 1 onion, finely chopped
[ ] 1 carrot, finely chopped
[ ] 1 celery stick, finely chopped
[ ] 2 garlic cloves, crushed
[ ] 2 tbsp tomato purée
[ ] 400 g tin of chopped tomatoes
[ ] 300 ml beef stock (low-salt)
[ ] 2 bay leaves
[ ] 400 g pappardelle or other wide pasta

For the experiments
[ ] Extra chuck (about 600 g)
[ ] A second small pot or slow cooker