Like most things, I have come late in life to the Slow Cooker but I am absolutely revelling in it’s many fabulous foodie facets. I’m like someone who married very young and has just got divorced at 30. I can’t get enough of it and this recipe for a Slow Cooker Beef Joint has knocked me bandy.
I am usually a Roast Beef Brisket girl through and through but I used Silverside here as it was on an half price offer and it was seriously good. I still think that the Brisket has the edge as Roast Beef cooked in the oven but this was still so tasty that I went straight out and bought another of these joints to have sliced cold in my fridge over Christmas and it made me deeply excited.
Cooking a Joint of Beef, whatever the cut, in the Slow Cooker for 6 hours is never going to give you pink, bloody beef but it will give you beautifully soft and tender beef that is full of flavour. The boon here is, of course, the complete simpleness of it. Put it in your slow cooker and 6/8 hours later you have the centrepiece of a fabulous meal. The options of what to do from this point on in are many and diverse fellow slow cookers.
You could go down the Sunday Lunch route and serve, as I have done, with all the trimmings for a full fat man fold over affair or simply slice thickly for serious Roast Beef Rolls. I’m thinking caramelised onions and mustard or horseradish and rocket served with chunky chips and coleslaw. I do something similar with my Brisket Buns here. In fact it’s one of my favourite ways to easily feed a crowd. I serve pulled Brisket in big dirty baps with spoonfuls of gravy and have done so for many a standing ovation. You would need to cook for even longer though – see recipe. Serving it with beautiful creamy mash, lots of gravy and peppery green beans is another way to go and I would love to have it just simply sitting cold in the fridge already sliced for sandwiches or whatnot throughout the week.
The children go bonkers for warm roast beef sandwiches and ketchup and one of my husband’s all time favourites is cold roast beef covered in salt and chips. I’m a hero whatever way we go here and you could go almost anywhere with this recipe and isn’t that half the point. It’s about options with the slow cooker. It does more than half the job itself so that you can sweat the small stuff.
If you are planning on having it for lunch then you would probably need to put it in last thing at night and get up early which kind of ruins the whole lazy vibe we’ve got going on in the first place. So you could make it the day before and reheat. In fact that is the way I actually recommend, as if you leave it to go cold and then wrap it up and put it in the fridge, it is super easy to slice. I then put the slices back in the slow cooker an hour before I need it hot and cover with gravy. I then reheat it on high until it is piping hot, so damn easy. Whateves you decide it’s about the only pressure you will be under here, we are now entering a seriously laid back situation. Someone pass me the weed…….
How To Cook A Joint Of Beef In A Slow Cooker.
I’m afraid I stray here from most recipes. I DON’T like my beef gravy to have anything else other than beef in it. But I do understand that most do. So I have added a couple of carrots, celery and an onion in the bottom of the slow cooker here for the beef to hunker down on and flavour the gravy. Feel free to add your favourite flavours. Jamie Oliver would have bay leaves and rosemary tucked in there I’m sure. Obviously the joint requires a jolly good salt and peppering on all sides before being seared in a very hot to trot pan, also on all sides. It is this that gives a good flavour to the whole shebang. You want serious browning. Don’t be shy.
Place the beef in the slow cooker on top of the vegetables and pour in 500 mls of hot Beef Stock. Set the timer on low and let the bronzed beauty cook away for the next 6/8 hours. Nothing is a problem Man……
When you are ready for the joint, remove and rest for at least 30 minutes. Meanwhile remove all the vegetables from the remaining liquid and decant the liquid into a saucepan. Put two heaped teaspoons of cornflour into a mug and add a couple of inches of water. Stir to dissolve all the corn flour into the water. Put the saucepan on the heat. Once the liquid is bubbling a little, pour in the cornflour mixture and, using a whisk, stir until it begins to thicken. Repeat if the gravy is not thick enough. So simple I’m snoozing….
Slow Cooker Beef Joint
This recipe for Slow Cooker Beef Joint delivers on all fronts. Not only is it super delicious it is super easy too. The options are endless.
- 1.5 kgs joint of beef at room temp
- 500 mls beef stock
- 2 medium carrots
- 1 medium onion
- 2 heaped tsps corn flour
- 2 tbsps olive oil
Take out the beef 30 mins before you are ready to go so as to allow the joint to reach room temp. Chop the carrots into three and the onion into four. Place them in the slow cooker. Season the joint generously all over with salt and pepper. Switch the slow cooker onto low.
Put a large frying pan on a high heat and add the olive oil. Standing in the braced position and using some serious tongs, sear the bejesus out of your joint. It will hiss and spit. Don't do it in a bikini or speedos.
Place the browned joint onto the veg in the slow cooker. Pour over the stock and put on the lid. Cook for 6/8 hours.
When the 6 hours are up push a carving fork right into the centre. If the meat is medium soft then you are done if not cook for another hour and repeat. Don't do it longer than 8 hours. Remove the beef and set aside to rest covered with foil. Remove the left behind stock and decant into a saucepan.
Put the cornflour in a mug and add a couple of inches of cold water. Stir well to dissolve. Put the saucepan on the heat and making sure the stock in the saucepan is bubbling a bit add the cornflour mixture. Using a whisk keep whisking as the stock bubbles. It should be nicely thickened, if it isn't then repeat with another couple of tsps of cornflour and water.
Use the joint in whatever way you want. If you are just using the beef sans gravy then cover gravy when cool and put in the fridge for sausages and mash or a cottage pie. Having homemade gravy in the fridge always makes me feel like Delia.
Apply to Stoned Face.
This feeds four with left overs or six in the one sitting as a meal. Obviously it will go a little further served in rolls and sandwiches.
If you do use for rolls and sandwiches then keep the gravy in the fridge for sausages and mash, cottage pie etc.
A smaller or bigger piece of meat may require shorter or longer cooking times although not significantly. The best test is to plunge a fork in to feel if it is soft yet. The meat should be 71 C. It can become crumbly so if it does thick slices are the way to serve.
I like to make it the day before and allow to go cold before wrapping up and putting in the fridge. It slices very well then.
I have entered this post with #CookOnceEatTwice over at Searching for Spice
#CookBlogShare over at Everyday Healthy Recipes