Joints of beef in the slow cooker

[Deleted User]

I had one that size for christmas last year, I cut it in half and did it overnight in the slow cooker on low, turned it on as I went up to bed at 11 ish and by the next day it was perfectly cooked and I turned it off at 9ish and it sliced beautifully and heated through in gravy for the next few days. I much prefer Brisket as a cut, I like the flavour best but silverside comes out a treat as well, good luck with it, Cheers Lyn x.

mollsnan

Thanks mrs lurchwalker. That sounds fine for me, in before bed and out after breakfast what perfect timing! Have cooked smaller joints tasted lovely, but was bit dubious about the larger cut.

sillysid

here's a pot roast, perfect for cast iron pot, done on stove top...

Italian pot roast
Cooking time 3-4 hrs, (plus marinating time – overnight ideally, minimum 2-4 hours.)
Ingredients
Cheap joint of beef – e.g. brisket, approx 1.5kg...(brisket has the net of string and no added fat, it's not topside/toprump and the clue is the price...it's much cheaper than most of the roast beef lined up in supermarket)
Marinate
Large glass of red wine - enough to cover 2/3rds of meat at least.
Large garlic clove or 2 medium
Large onion, 2 medium, roughly cut into large pieces.
½ teasp black peppercorns
1 -2 teasp salt
2 tblsp olive oil
½ teasp Italian herb seasoning/bay leaf
2 inches Orange rind or lemon

Sauce
Large red onion, finely chopped.
2 sticks celery finely chopped
Carrot finely chopped
½ pack of chestnut mushrooms, sliced
Tin tomatoes
Squirt tomato puree
Heaped teasp Sacla sundried tomato paste
½ pt beef stock, (water + ¾ knorr beef cube)
Teasp brown sugar.
Beurre manie (equal amounts of butter and flour mixed to make a smooth paste - need ½ - 1oz of paste)
1oz lard/veg cooking oil.

Method

Combine all marinate ingredients in bowl large enough to hold meat.
Add meat, cover and refrigerate for as long as possible, 4 hours or overnight. Turn meat occasionally.

When ready to begin cooking:
Remove meat from marinate and pat dry with kitchen towel.
Strain and reserve marinate liquid, reserve onions in sieve, discard garlic, bay leaf, etc.

Heat oil/ lard in a thick large cooking pot (needs to have a tight fitting lid.) When hot sear meat all over till golden, then transfer meat to a plate.

Saut! red onions, celery and carrot till soft, add lge onion pieces reserved from marinade. Stir in wine marinade, stock, mushrooms, tomatoes, tomato puree, sun dried paste, sugar, add meat, season with pepper.

Bring to simmering point; reduce heat to low, cover and leave to cook slowly, turning meat over and stirring approx every hour. Meat needs at least 3 hours, 4 probably, needs to be falling apart when cut. Test by pushing a metal skewer into meat, should go in meat with minimal resistance.

When cooked, remove meat and cover with loose foil to rest minimum 10 mins. Remove bulk of veg with slotted spoon, and keep on a plate.

Turn up heat, boil liquid rapidly to reduce and concentrate flavour – no more than a 1/3.
Remove from heat, add teasp of beurre manie mix, whisk in, adding more till desired consistency achieved – thickened slightly...

Put back on heat stirring, add reserved veg.

Sauce is lush and seems too decadent to use all in one serving, so options are:

1. Be decadent, Carve meat, season, pour sauce over meat, serve with plain boiled potatoes and green veg.

2. Retain half the sauce and carve up 1/3 of the meat, season, add to sauce, use as sauce for pasta. E.g. rigatoni, penne, tagliatelle.

3. Add rest of carved meat into sauce, add cooked baby boils, and serve as one pot wonder, allow potatoes time to absorb flavour of meaty sauce – half an hour approx or next day. ? add in frozen peas at last minute as veg.

**Can also be cooked in casserole dish in oven over low heat 140-150 degrees C. Make sure liquid is at simmering stage before putting in oven as would take half a day to begin cooking if liquid is cold. Turn meat occasionally.

Linda32

Thankyou to all of you. I had brisket in mind but wasn't sure, so thank you for that.

zippychick

ive merged this with our beef in SC thread

this thread about brisket may also help

Zip

wombilly

Its my first time cooking beef joint in slow cooker, been on now for 5.5 hrs, but I mixed a bisto gravy and added it, its 3/4 up the beef, will this still be ok, I also added onion and veg also.

Gypendale

Hi,
I have bought a 3.5 kg Rump beef joint for Christmas Day, I want to slow cook it, do any of you slow cooker experts know how long I would need to cook it on Low setting for please?
Thankyou Amanda

nxdmsandkaskdjaqd

Gypendale wrote: »

Hi,
I have bought a 3.5 kg Rump beef joint for Christmas Day, I want to slow cook it, do any of you slow cooker experts know how long I would need to cook it on Low setting for please?
Thankyou Amanda

I am cooking a 2kg joint of beef today in a slow cooker. It will be about 4 hours, but I always push a fork into the joint to test for tenderness.