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Old 26th Sep 2013, 16:46   #1
Mrs Seabiscuit
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2kg Roast Beef

Ok i have a 2kg joint of beef I am going to slow cook. How long do you suggest i do it for? i was thinking 10-11 hours? How do i prepare it? I want this to be a really juicy and tasty piece of meat, also what herbs shall I use? I am unable to put anything with any hint of warmth on it? I have an open bottle of red wine from saturday and most herbs you can think of and most cupboard essentials. SO HELP LA

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Old 26th Sep 2013, 17:02   #2
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What cut of beef is it? That will decide the best way to cook it more than anything else.

I would just salt it personally. Save the juices that you get from it and combine those with some of your red wine and herbs to make a nice gravy to go with it.
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Old 26th Sep 2013, 17:10   #3
Mrs Seabiscuit
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here ya go French and thanks

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Old 26th Sep 2013, 18:38   #4
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How does browning off the outside, then cleaning the frying pan used to do that with the red wine, then that tipped over. Slow cooked on a bed of challotes (spelling?), with maybe a couple of sticks of celery in their too sound FrenchTart? With a bit of salt and pepper.

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Old 26th Sep 2013, 18:44   #5
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I braised some top rump in cider and rosemary a few months ago and it was delicious.
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Old 26th Sep 2013, 18:46   #6
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That sounds damn tasty in some ways it is a shame to cook top rump so much though. It would be very nice cooked rare/medium-rare. If you have loads of time try cooking it at only 60c after you brown it

If you prefer slow cooked and/or well done then you may want to baste it every hour or so. If it starts to dry out add a bit more red wine to the tray.
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Old 27th Sep 2013, 06:55   #7
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I wouldn't slow roast it. Not the right cut to slow roast as it'll end up too dry.

I'd cook 2kg for (20min per ~450g) plus 20mins end for medium, then rest for 40mins. You want about 2hr cooking time, but if you have an internal thermometer take it out when the meat is about 55-60c in the very middle, as it'll continue to cook when you rest it too.

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Old 27th Sep 2013, 06:55   #8
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"Easy carve"

What makes it in particular easy to carve? What have they done to it?
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Old 27th Sep 2013, 06:57   #9
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It's like a pre sliced loaf... ha

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Old 27th Sep 2013, 06:58   #10
Mrs Seabiscuit
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Quote:
Originally Posted by randomshenans View Post
I wouldn't slow roast it. Not the right cut to slow roast as it'll end up too dry.

I'd cook 2kg for (20min per ~450g) plus 20mins end for medium, then rest for 40mins. You want about 2hr cooking time, but if you have an internal thermometer take it out when the meat is about 55-60c in the very middle, as it'll continue to cook when you rest it too.
** No need for that comment *** slow roasting stuff leaves the meat tender and moist slow cookers are designed that way.




Quote:
Originally Posted by pitchfork View Post
"Easy carve"
What makes it in particular easy to carve? What have they done to it?
*tries hard to look very intelligent and snob like.
Spoiler:
how the heck should i know?

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Old 27th Sep 2013, 07:06   #11
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Do you slow roast every kind of meat then? Would you slow roast a chicken breast? Fillet of beef?

Good luck with that. You obviously know what you're doing since you had to ask in the first place. ** Make your point but refrain from the personal attacks ** If you cook it in a slow cooker, for example, you want to ensure you have a ton of moisture/ liquid, which then isn't roasting, it's braising it, but you know.

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Old 27th Sep 2013, 07:11   #12
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Quote:
Originally Posted by randomshenans View Post
Do you slow roast every kind of meat then? Would you slow roast a chicken breast? Fillet of beef?

Good luck with that. You obviously know what you're doing since you had to ask in the first place. How about you go **** it up with your long ass cook. If you cook it in a slow cooker, for example, you want to ensure you have a ton of moisture/ liquid, which then isn't roasting, it's braising it, but you know.
Yes I put every kind of meat in and it works perfectly. I have never put 2kg in that is why I asked ** please keep your complaints off the forums and stick to the RTM system please ** ALso fyi there is liquid in the slow cooker just enough to cover the bottom of it.

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Old 27th Sep 2013, 07:15   #13
Mrs Seabiscuit
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Here you go a 22hr slow cook roast beef! http://allrecipes.co.uk/recipe/8211/...oast-beef.aspx

9 hr http://www.food.com/recipe/to-die-fo...ot-roast-27208

Last edited by Mrs Seabiscuit; 27th Sep 2013 at 07:17.
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Old 27th Sep 2013, 07:17   #14
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** comment removed **

Slow roasted, and using a slow cooker are 2 different methods. I don't recommend slow roasting a top rump as it WILL dry out. Using a slow cooker is different, as you will ultimately be braising the meat in the juices and liquid.

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Old 27th Sep 2013, 07:18   #15
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Quote:
Originally Posted by Mrs Seabiscuit View Post
Here you go a 22hr slow cook roast beef! http://allrecipes.co.uk/recipe/8211/...oast-beef.aspx
cooking in a slow cooker is not roasting. Your titled was slow cooked "Roast Beef" which is completely different. That 22hr beef is not roasted.

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Old 27th Sep 2013, 07:22   #16
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Quote:
Originally Posted by randomshenans View Post

Slow roasted, and using a slow cooker are 2 different methods. I don't recommend slow roasting a top rump as it WILL dry out. Using a slow cooker is different, as you will ultimately be braising the meat in the juices and liquid.
** Comment removed ** Here have a photo

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Old 27th Sep 2013, 07:24   #17
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Quote:
Originally Posted by randomshenans View Post
cooking in a slow cooker is not roasting. Your titled was slow cooked "Roast Beef" which is completely different. That 22hr beef is not roasted.
Well i am terribly sorry But if you had read the post properly you will have picked up that it was going in the slow cooker!

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Old 27th Sep 2013, 07:27   #18
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My first advice was in no way aggressive. It was fact, and you called it a load of ****, so naturally when someone offers you advice and that is the offensive response, I am going to be offended.

Slow cooking is not slow roasting. Simple as that.

Not once did you mention a slow cooker in your post. You said you would slow cook.

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Old 27th Sep 2013, 07:43   #19
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Originally Posted by Mrs Seabiscuit View Post
What you said isnt the problem it was the aggression that oozed out of your statement I think you need a coffee or sleep. Here have a photo
And saying he was talking a load of **** not aggresive?


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Old 27th Sep 2013, 07:47   #20
Mrs Seabiscuit
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Quote:
Originally Posted by Mrs Seabiscuit View Post
Ok i have a 2kg joint of beef I am going to slow cook
First post slow cook ^^
.
Quote:
Originally Posted by randomshenans View Post
Do you slow roast every kind of meat then? Would you slow roast a chicken breast? Fillet of beef?

Good luck with that. You obviously know what you're doing since you had to ask in the first place. How about you go **** it up with your long ass cook. If you cook it in a slow cooker, for example, you want to ensure you have a ton of moisture/ liquid, which then isn't roasting, it's braising it, but you know.
right there!


Quote:
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Not once did you mention a slow cooker in your post. You said you would slow cook.

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Old 27th Sep 2013, 07:48   #21
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And saying he was talking a load of **** not aggresive?
He started it

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Old 27th Sep 2013, 07:50   #22
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So I am doing slow braised then in hardly any juice for 11 hours, and then putting it on a baking tray in center of hot oven at the end for 10 mins to colour the outter crust. Then i will leave it to rest.

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Old 27th Sep 2013, 08:00   #23
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Is 'slow cook' synonymous with using a slow cooker then?

idk :P

Mrs Seabiscuit you technically started it by suggesting that someone trying to help was talking brown stuff. But, let's be fair randomshenans did not take it too well did he?

Total over reaction in my humble opinion.



Edit: I have zero experience with sloooooow cooking.

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Old 27th Sep 2013, 08:10   #24
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I have zero experience with sloooooow cooking.
Me too, don't know why I'm in here

Happy Friday Mrs SB!

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Old 27th Sep 2013, 08:11   #25
Mrs Seabiscuit
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Originally Posted by randomshenans View Post
Me too, don't know why I'm in here

Happy Friday Mrs SB!
same to you dude


P.S I would never slow cook in an oven. Have never used a slow cooker? They are quite different.

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Old 27th Sep 2013, 08:12   #26
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I touch them.

Just so you know.

^_^



Edit: Not slow cookers. But I will admit that I am tempted. I like the sound of the 60c slow cooking that FrenchTart suggests, but for how long? How long is 'loads of time'?

Which reminds me. I always fancied slow cooking in fire-less haybox.

Last edited by Threepwood; 27th Sep 2013 at 08:17.
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Old 27th Sep 2013, 08:27   #27
oli collett
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My 2p:

slow cooking = cooking something slowly at a lower temperature.

In a slow cooker, it is basically going to be braised, if you can set it to 60C that would work, but i think you would be looking at more like 20hrs really, that's what I would expect if I was slow cooking in an oven.

To be honest, I wouldn't braise a joint like that though, it could end up being a bit of an odd texture/appearance
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Old 27th Sep 2013, 08:29   #28
Mrs Seabiscuit
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Quote:
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I touch them.

Just so you know.

^_^



Edit: Not slow cookers. But I will admit that I am tempted. I like the sound of the 60c slow cooking that FrenchTart suggests, but for how long? How long is 'loads of time'?

Which reminds me. I always fancied slow cooking in fire-less haybox.
They are ace ours cost us 15 quid and we use it loads especially in the winter.

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Old 27th Sep 2013, 10:10   #29
oli collett
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Just to add, with regards to the confusion, it might helped if you had said 2kg of beef to put in the slow cooker, rather than "2kg roast beef"
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Old 27th Sep 2013, 10:23   #30
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Just to add, with regards to the confusion, it might helped if you had said 2kg of beef to put in the slow cooker, rather than "2kg roast beef"
Just leave it now the misunderstanding has been sorted thank you very much.

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