Joints of beef in the slow cooker

OrkneyStar

If meat is dry, then you need less cooking time imho, as Pigpen says.
I have roasted a whole chicken in there, and add no liquid as it has own juices to cook in, not sure how it would work with a joint of meat-would likely be ok if it had a fat layer on it/some fat through it. I hated my SC until I got used to it, it is trial and error at first.

pavlovs_dog

i recently managed to overcook a beef joint in the Sc as I forgot how long it had been in. The meat was dry as a result. Luckily I'd cooked the joint a day ahead of when it was actually needed to save myself time, so I had time to rescue the situation. I made my gravy using the wine and juices that the beef had cooked in. This then went back into the crockpot with the beef which I had thinly sliced, so it could be warmed through on low the next day. After cooking the meat in the gravy it just fell apart and was beautifully tender.

nxdmsandkaskdjaqd

Thank you all for the feedback.

As I mentioned in the OP the cooking time is about 5/6 hours on low, I find that this is necessary to get the meat tender (just by putting a fork in the meat). But this does leave the meat with no pinky texture upon carving.

The 5/6 hours is about right according to the cook books (some say 8 hours), so could my slow cooker be overcooking the meat by being too hot on the low setting? When up to temperature you should see several small bubbles rising in the cooking juices, is that about right?

Absinthe_2

In that case, try not searing first as suggested. Slow cookers vary, with temps, and cooking times, but joints of meat usually come out lovely, not dry.

zippychick

i would also leave out the oil

Ive merged this with our beef in a slow cooker thread so you can read back and see how others do it.

This thread on browning meat may also interest you or beef brisket in the slow cooker

Zip

Linda32

Hello all,

A quick question if I may. I have bought a cast iron cooking pot and we have a setting on our oven which makes it a slow cooker. I've used it about twice in 15 years so very little experience

I've made casseroles before with cubes of meat and veggies in oven for 1.1/2 etc so far so good.

Now I've been looking at joints of beef labelled as suitable for slow cooking. But the instruction are for the same amount of time.

Can I put these joints in the pot with root veggies and stock and leave there for 8 hours or so on this setting? I assume I can but I need you to tell me so

CH27

Brisket is good for slowcooking.
You'll need to keep a check on your liquid levels the first time you try it.

Raksha

Another vote for brisket. You'll probably need to ask a butcher as suoermarkets rarely label it as brisket

ash28

Silverside is also meant to be slow cooked.....I cooked a piece yesterday in a cast iron casserole dish.

I didn't use the lid of the casserole....I used wet grease proof paper over the meat and then 2 layers of foil....it was around 2kg in weight and I cooked it for almost 5 hours at a low temperature after giving it a bit of blast for 20 mins.....had onions and carrots plus a little water in the bottom of the dish.

The meat was falling apart when it was done and the I made the gravy using the liquid in the dish.....mash, yorkshire pudding, cabbage and peas.....lovely.

The meat makes lovely beef sandwiches as it is so tender.

mollsnan

Just been reading above posts and wonder could anyone advise on following. Maybe not right thread? Anyway question is how long would you cook 2.5kg silverside in slow cooker. Never cooked one this large, can't afford to mess up. Want to be able to slice it rather than ending up like pulled pork.cooking times advice please?