Slow cooking my beef

[Minibiker]

Hi all

Went to the butchers this morning and got a nice bit of beef for tomorrow's roast... I'm looking to slow cook it, would it be better to put it in today and cook or start it tomorrow morning when I get up?

Also am I just added beef stocks to it?

New to all this slow cooker stuff

Cheers

 

[BUDFORCE]

Not really sure what you are trying to achieve?

For tomorrow's roast? But you are cooking it in a slow cooker not oven?

So are you intending to just cook the bit of beef on its own, or with liquid and vegetables like a stew?

What bit of beef is it?

 

[Minibiker]

Not really sure what you are trying to achieve?

For tomorrow's roast? But you are cooking it in a slow cooker not oven?

So are you intending to just cook the bit of beef on its own, or with liquid and vegetables like a stew?

What bit of beef is it?

Just cooking the joint of beef in the slow cooker with a few oxo stock cubes but just want to know if I'd be better cooking it today for a few hours the let it sit over night or just cook it tomorrow ready for mid day

 

[cheesyboy]

I tend to stick it on by about 12pm for serving after 6.

Sear it on the outside in a very hot frying pan first. I tend to stick 2-3 oxos in, with about a pint of water, and a pint of ale or Guinness. As well as a quartered red onion and 2/3 chunky chopped carrots.

Then add some bisto to the liquid at the end, after removing the beef, and serve that as gravy.

Sometimes, if I'm going out, I've put it on early, like 9am, but the beef dries out a bit (though the gravy is better as a result)

 

[Minibiker]

I tend to stick it on by about 12pm for serving after 6.

Sear it on the outside in a very hot frying pan first. I tend to stick 2-3 oxos in, with about a pint of water, and a pint of ale or Guinness. As well as a quartered red onion and 2/3 chunky chopped carrots.

Then add some bisto to the liquid at the end, after removing the beef, and serve that as gravy.

Sometimes, if I'm going out, I've put it on early, like 9am, but the beef dries out a bit (though the gravy is better as a result)

Sound like a good bit of cooking there... I didn't think of doing the frying pan first of all,will add that onto the to do list, so do you use the juices for a gravy after the cook is complete

 

[cheesyboy]

Sound like a good bit of cooking there... I didn't think of doing the frying pan first of all,will add that onto the to do list, so do you use the juices for a gravy after the cook is complete

Yeah, the oxo/water/beer/beef juices, with the carrot and onion still in it: just stir in some bisto granules to thicken it up. Tbh, there's far too much of it, so probably better to pour the right amount into a pan or something to mix it up in.

 

[Semple]

Sound like a good bit of cooking there... I didn't think of doing the frying pan first of all,will add that onto the to do list, so do you use the juices for a gravy after the cook is complete

You'll need to sear it first otherwise it'll lose all its juices and dry out.

 

[Minibiker]

Yeah, the oxo/water/beer/beef juices, with the carrot and onion still in it: just stir in some bisto granules to thicken it up. Tbh, there's far too much of it, so probably better to pour the right amount into a pan or something to mix it up in.

I'll have to give this a go.. Seen people using the juices before but wasn't sure how they done it

You'll need to sear it first otherwise it'll lose all its juices and dry out.

Ohh OK lovely thank you bud

 

[arknor]

I slow cooked a whole chicken once it actually came out amazing and the skin even looked browned like it was from an oven but not crispy.

the recipes said add potatoes etc to the bottom of the slow cooker but I just chucked the whole chicken inside with nothing else. (loads of liquid comes out a chicken any veg int he bottom would have been wrecked)

it's insane how useful slow cookers are and way less mess than if I would have used an oven

You'll need to sear it first otherwise it'll lose all its juices and dry out.

slow cookers have lids with a tiny hole I don't see how it could dry out they are pretty much designed to trap heat/moisture.

I bet if you cooked a litre of water in one you would probably get almost a litre back out even after 6 hours.

saying that I always sear vegetables first.. I'm not sure it makes a difference though apart from with peppers.

you can roast potatoes, put them in a slow cooker and they come out looking like they were never roasted in the first place

 

[cheesyboy]

I'll have to give this a go.. Seen people using the juices before but wasn't sure how they done it

You can incorporate the juices if you just roast the beef in the oven too. I just take all the juices from that (spoon off some of the fat) and mix it in with bisto and water. It's not 'proper', using bisto, but it tastes decent.

I do make proper chicken gravy though. Boil up the bones from the carcass with some onion, celery etc to make stock, and freeze it to use for the gravy base next time.

 

[wesimmo]

If the cooking juices are tasty enough, a cornflour slurry will thicken it up into a gravy too without altering the taste as much as bisto.

But for slow cooking, you're probably best off with a more fatty cut than normal, the length of cooking breaks everything down and the fat keeps the meat moist. Its not just a case of water, you can cook meat to be 'dry' even if theres fluid around it.

 

[krooton]

You'll need to sear it first otherwise it'll lose all its juices and dry out.

Completely false old wives tale, searing is done to get a nice maillard reaction for flavour, it doesn't keep juices in at all.

If cooking in a slow cooker, you will be adding liquid to keep things moist, if slow cooking in an oven, tent the meat in foil and add liquid underneath, but it's better to just use a fattier cut and baste to keep things from drying out.

https://www.thespruceeats.com/does-searing-meat-seal-in-juices-995432

 

[Voltar]

A roasting joint in a slow cooker isn’t ideal. Use rib, cheek, or brisket for next results