2kg Roast Beef

Mrs Seabiscuit · 27 Sep 2013 at 08:48

ThundyCat said:
And saying he was talking a load of **** not aggresive?

He started it :mad:

Mrs Seabiscuit · 27 Sep 2013 at 08:50

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. :mad:

Threepwood · 27 Sep 2013 at 09:00

Is 'slow cook' synonymous with using a slow cooker then?

idk

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.

randomshenans · 27 Sep 2013 at 09:10

Threepwood said:
I have zero experience with sloooooow cooking.

Me too, don't know why I'm in here

Happy Friday Mrs SB!

Mrs Seabiscuit · 27 Sep 2013 at 09:11

randomshenans said:
Me too, don't know why I'm in here

Happy Friday Mrs SB!

same to you dude :mad:

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

Threepwood · 27 Sep 2013 at 09:12

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.

oli collett · 27 Sep 2013 at 09:27

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

Mrs Seabiscuit · 27 Sep 2013 at 09:29

Threepwood said:
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.

oli collett · 27 Sep 2013 at 11:10

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"

Mrs Seabiscuit · 27 Sep 2013 at 11:23

oli collett said:
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.

FrenchTart · 27 Sep 2013 at 14:56

So glad I missed most of this.

It's very easy to get terminology mixed up. I had no idea you meant you were going to use a slow cooker either. To me slow cooking means exactly that - cooking slowly. I can see how it would be easy to assume that slow cooking meant using a slow cooker to cook though.

FrenchTart · 27 Sep 2013 at 14:57

Threepwood said:
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.

To be honest I think the best way to ensure that you've cooked it to your liking is to use a meat thermometer that you can leave in the meat whilst you cook. I *think* for about 1.5kg last time I did it we were looking at about 5 or 6 hours.

edit: It's worth taking the meat out once the internal temperature is more like 58C btw (assuming target/external temperature of 60C). Whilst it's resting it'll go up another degree or two.