Joints of beef in the slow cooker

Slinky_Malinky

I have done beef in the slow cooker, never overnight though. I usually throw in a can of Guiness and a beef stock cube then use the juices to make gravy.

Funnily enough I am on here searching for beef threads as I cannot decide whether to cook mine in the slow cooker or Remoska.

tw1nklestar

I cook brisket overnight in slow cooker on low with a little water and a few stock cubs but wouldnt cook a good joint in it - would rather put it in low in oven in a baking tin with water and the beef covered in foil - will put my joint in at midnight and should be cooked by 6 when we will be up

Finefoot

I cook mine in the slow cooker, but check what sort of cut it is. It would be a shame to cook a tender joint in the sc, as it would be too soft imho.

JulieGeorgiana

I've done silverside in the SC and it's horrible!!!!

The fat they wrap around the outside melts and swims on the top and the beef was chewy!!!

Brisket should be done in the SC and Silverside in the oven!

jcr16

i did our huge silverside joint in s/c yesterday. not over night tho.

i put it in about 6am and turned off at 3pm. it was so tender melt in mouth. we had our xmas dinner at 3.45 and the beef was devine.

Penelope_Penguin

I'll add this to the existing thread to give you more ideas

yogi100

newmee wrote: »

OK I give up with the SC now
I have read all there is to read on here....to seal or not to seal etc etc.
I have so far used the SC to do a bung it in chicken caserole, cooked on low, where the chicken breast (off the bone) was tough as old boots. OK maybe beginners bad luck and use on the bone next time.
Yesterday, I decided to try beef joint. Have read so much on here and honestly can't see what I did that is any different to anyone else. I did a piece of topside for 7 hours on low. lightly sealed first, onions and carrots done in the juices with a bit of red wine, tom puree etc. The beef is like old bloody shoe leather :mad: :mad: I am SOOOOOOOO disappointed.
Where am I going wrong??

I've used my SC several times and it's always turned out fine apart from one time when I cooked some stewing steak and it came out like old boots even after 6 hours. We must have both bought meat off the same tough old bull. Sometimes we just get tough meat that can never be tenderised.

Kathy535

I did a topside joint in the slow cooker and while it was really tender it had no taste. What did I do wrong? Would I be better using brisket?

tigerfeet2006

How much liquid did you put in?

donny-gal

black-saturn wrote: »

I think basically as long as you have an onion any meat will taste nice done in a slow cooker.

Not if you dislike onions!!!

That aside, to make your joint more like a roast, than a Brisket type of beef, then pop it in dry. Set it to high, 2-3 hours max. They advise you to seer all the edges first, but I never do.

DG