On 1/14/2010 00:23, phaeton wrote:
> All the crock pot recipes I've seen have been geared towards cooking a
> single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>
>
> If I were to cube the meat (beef or pork) into bite-sized pieces
> first, and then follow the recipe as usual, will they end up
> overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>
> Thanks.
>
> -J

Depends on the toughness of the meat. Cubed tough cuts "beef especially"
do really well because they become tender and have a nice "beefy" taste.
More tender cuts tend to disintegrate.

One of my favorites in a crockpot is pork, sauerkraut and potatoes using
"country style ribs" for the pork. It comes out perfect with the meat
being nice and tender but still very intact.

I also like beef barley soup. I typically use cut up beef shank.