slow cooker beef joint - can you overcook?

londonTiger

Hi

I'm going to put a beef joint in the slow cooker, wondering if it's possible to overcook. Online cooking sites say I need to have it in for 8 hours, but that's what I did for a chicken last time to get it soft enough.

Chris25

yes, I've put beef in for about 8 hours before now. Usually with a few veg and stock/wine/tomatoes. Wasn't overdone.

Worth having a look on the OldStyle board when you have foodie queries - some v talented and canny people on there. http://forums.moneysavingexpert.com/forumdisplay.php?f=33

Enterprise_1701C

I normally put mine in at about 9 or 10 in the morning and we eat at 18:00, it comes out absolutely gorgeous and falls apart Best of all you can easily drain off the juices to use for gravy.

redfox

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londonTiger

what i mean to ask is if i put it on 12am tonight and take it out 12pm tomorrow, will it be overdone??

honeythewitch

londonTiger wrote: »

what i mean to ask is if i put it on 12am tonight and take it out 12pm tomorrow, will it be overdone??

I dont think so. I regularly forget about mine and its always ok.

tanith

Does anyone cook beef in a slow cooker but then put it in the oven to crisp it a bit before carving? I like crispy bits but not overcooked beef.

NewShadow

londonTiger wrote: »

what i mean to ask is if i put it on 12am tonight and take it out 12pm tomorrow, will it be overdone??

Hi LT!

The longer you cook it the less beef joint and more pulled beef it'll become.

It'll still taste delicious, but it'll get to the point you'll have no hope of carving it.

Anywhere 8 - 12 hours should be fine.

16+ you might find it's 'burning' a bit if you haven't added any extra liquid.

Chris25

tanith wrote: »

Does anyone cook beef in a slow cooker but then put it in the oven to crisp it a bit before carving? I like crispy bits but not overcooked beef.

My husband likes his cremated so I usually carve both ends off and stick them in the oven with roasties.

Or, if we're having another day, I might slice it when cold, cover with gravy then freeze, but I'll always stick the ends topped over the rest so it 'burns'.

We had slowroasted topside recently and the next day I 'pulled' what was left, covered it in hoisin sauce and sesame seeds, heated it in the oven and had it with chinese pancakes. Never had beef that way before but it came out beautifully.