Joints of beef in the slow cooker

Queen-Bee_2

Yummy recipes everyone - thank you sooo much. Love the idea of chucking in onions, carrots and a splash of wine. I think I'll take the tip to fry the onions first and maybe seal the meat as well.

Seems like I don't need to add much liquid, maybe half a cup of beef stock to make up to 6 fluid ozs or so?

Needs to be cooked today (hence the reduced label) but OH doesn't eat meat on Fridays so an overnight arrangement will work out fab. Sounds really mouthwatering!!

QB

Penny-Pincher!!

Queen-Bee wrote: »

Yummy recipes everyone - thank you sooo much. Love the idea of chucking in onions, carrots and a splash of wine. I think I'll take the tip to fry the onions first and maybe seal the meat as well.

Seems like I don't need to add much liquid, maybe half a cup of beef stock to make up to 6 fluid ozs or so?

Needs to be cooked today (hence the reduced label) but OH doesn't eat meat on Fridays so an overnight arrangement will work out fab. Sounds really mouthwatering!!

QB

I just covered the joint with the water and didn't bother browning and put the onions and carrots in raw.

xx

Sublime_2

I never cover joints, just put a couple cms liquid in the bottom. Currently got a whole chicken in mine.

rhubarbcottage

I use only a little water with the frying pan juices - barely covers the bottom of the slow cooker, but the amount of liquid that

comes from the joint of meat is really surprising.

Using so little additional liquid also means the meat isn't 'boiled', so to speak, and the flavour of the juices isn't diluted.

bitsandpieces

A joint that small, I'd just sear in the pan then give a blast in the oven.

Slow cookers can do larger roasting joints very nicely, though, if you time it right. I sear the joint in the pan then try to time the slow cooking so that the joint is very tender but still pink inside.

Queen-Bee_2

I had a spare 20 minutes, so the meat has been seared, and the onions fried and it's now in the pot with a couple of sliced carrots, half glass of wine and a bit of beef stock. I'm slightly worried about the eat-by date being today, so I'm going to switch it onto low and turn it off just before we hit the sack - about 1am.

Should be ok???

Will let you know!!!
QB

bitsandpieces

A joint that small would probably be more cooked than I'd have it. Will be fine in terms of food safety, though - just cool it fairly quickly, which shouldn't be an issue in this weather!

Queen-Bee_2

Thanks Bitsandpieces, I'll give it a prod at 10pm and see how it's doing - can always turn it off then. Frankly, I've no feel at all for how long stuff actually takes to SC - the joint itself is a little one, just 0.5kg. QB

Penelope_Penguin

Queen-Bee wrote: »

I'm still a relative newbie to the SC world. I've just bought a 0.5kg beef roasting joint (reduced!) and would like to know if it can be slung into the SC and if so, how long I should leave it in there for. Should I add anything??

Do you happen to know what cut it was? We often slow cook beef joints in the Rayburn and they're delicious :T

As this has fallen from the front page of OS, I'll add it to the existing thread.

jamieboy

Hi
Can anyone tell me if it will be alright to cook 2 joints of silverside in my slow cooker overnight. I am browning them in a pan now and am hoping it's ok to put them in the slow cooker after.