Use it up! Don't throw it in the bin!

Bogof_Babe

As it is all cooked already I wouldn't bother with the slow cooker, just re-heat in microwave if you have one, or oven, and stick some gravy over it.

Barneysmom

Good for you :beer: you got a free meal, that doesn't happen very often :cool:

liney

My nan always used to cook brisket before stewing it, so it might be ok to reheat in a gravy in the pan then add veg later (dont blame me!)......but personally i'd have bubble and squeak with brown sauce for tea, and beef sandwiches with mustard for lunch tommorrow.

tessie_bear

u could make suop from veg and have it with beef sarnies

ravylesley

I'd slice the beef up and plonk it in the slow cooker with some onion and gravy and leave it to cook for a few hours and serve it with the veg reheated in the microwave.After a few hours the beef should be lovely and tender mmmm yummy

Lesleyxx

Lazymoo

god now I'm confused!!! will I catch food poisoning from the beef if I whack it in the slow cooker??

Amanda65

thriftlady wrote: »

The slow cooker won't be any good for reheating already cooked food. You need to get it piping hot. Best plan is your bubble and squeak idea with chunks of beef added.

Whenever we have chicken or lamb for Sunday lunch, I always use the already cooked leftover joint in the slow cooker with onions, peppers, curry paste and tinned tomatoes for either a lamb rogan josh or chicken tikka masala and we are still here to tell the tale :T

I would put the beef joint in the slow cooker for about 4 hours with stock, onions, tomatoes, a little mustard and a slug or red wine on low, then re-heat the veg in microwave (would think it would go too mushy in SC).

My SC gets my food piping hot so cannot see how this would be dangerous

DawnW

You won't get food poisoning if the joint was only cooked today. Either eat it cold tomorrow as some have suggested or heat it thoroughly to piping hot, sliced in gravy if you like. I personally wouldn't use a slow cooker either, as it would need to sit around warm for ages and take a long time to properly heat up (I don't want to speak for Thriftlady, but this is probably what she was getting at). Veg will do for bubble and squeak just as you planned.

Doubtful

Don't understand the worry about putting a leftover joint in the slowcooker. Doesn't everyone use their slow cooker for making stock with leftover chicken/lamb/beef bones? There are threads on here about using the SC for making stock. If people are worried about it not reaching a high temperature boil it up in some liquid first and then put in the SC.

thriftlady_2

DawnW wrote: »

You won't get food poisoning if the joint was only cooked today. Either eat it cold tomorrow as some have suggested or heat it thoroughly to piping hot, sliced in gravy if you like. I personally wouldn't use a slow cooker either, as it would need to sit around warm for ages and take a long time to properly heat up (I don't want to speak for Thriftlady, but this is probably what she was getting at). Veg will do for bubble and squeak just as you planned.

That is exactly what I was getting at Of course you won't get food poisoning from putting the beef in a slow cooker:rolleyes: It just doesn't seem the most efficient or obvious way of dealing with leftovers to me. But, I know how people love to use their slow cookers for everything whether it is a good idea or not