How to slow cook a joint of beef
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Beef joint is a succulent dish if cooked right, and is considered one of the chef's cuts due to its rich flavours. However, if not cooked right, a joint of beef can turn out tough and almost inedible. Slow cooking this cut of beef is the way to maximise the flavour and retain the moisture.
By taking your time while creating this meal, the perfect roast beef can be created with just time, several added flavours and a slow cooker.
- Beef joint is a succulent dish if cooked right, and is considered one of the chef's cuts due to its rich flavours.
Place the frying pan on the stove on medium-high.
Pour the oil in the pan. Sear all the sides of the roast in the pan until they have developed a crust.
Remove the roast from the frying pan. Add the onion and garlic and sauté for three to five minutes until caramelised.
Deglaze the pan with the beef stock. Pour the stock in the hot pan and, using a wooden spoon, scrape the brown bits from the bottom of the pan.
- Remove the roast from the frying pan.
- Pour the stock in the hot pan and, using a wooden spoon, scrape the brown bits from the bottom of the pan.
Place the roast in the slow cooker along with the rest of the ingredients. Pour in the liquid from the frying pan in to the slow cooker.
Set the slow cooker to low and cook the joint for 8 to 10 hours.
- A variety of spices and herbs can be used in slow cooking the beef, according to the cuisine as well as your own preferences.
- Use the remaining liquid after the beef has cooked to create a gravy.
Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.