I can’t cook beef help!

[wanye]

if youre doing slow cooker rather than temperature probe in the oven, youll be fine, just dont take the temp too high. low and slow for 4-6 hours, then half an hour to brown up and render fat some more...

[Sandra & co]

Originally Posted by wanye

if youre doing slow cooker rather than temperature probe in the oven, youll be fine, just dont take the temp too high. low and slow for 4-6 hours, then half an hour to brown up and render fat some more...

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Thanks apparently it’s a tough bit I just read, so I’ll cook it all day as see what we have at the end! I will post how it turns out so I can blame you lot when it’s rubbish

[TinselAngel]

Best beef I’ve ever done is in my ninja foodi on the pressure setting. Beef short rib is fab but brisket works well too. I do it braised in red wine and beef stock. Sprinkle with Salt and pepper, brown on all sides then pressure cook for 1.5 to 2 hrs. Let the pressure release naturally for half an hour or more, then reduce the gravy and thicken it with a little cornflour. I often add carrots and onions to the pot with the beef. You can serve it with any kind of veg or carbs you fancy. Mashed potato is perfect, or an alternative like cauliflower mash if you’re low carb like me.

[ncmurray]

Looking forward to seeing how you do, Sandra. Best of luck with it!

[soooexcited!]

After trying various ways to cook beef over the years I've finally got it sussed. Hate beef joints cooked in a slow cooker, sorry but it changes the texture & taste. I try to buy topside but had just as much success with a roasting joint from Aldi. Silverside seems to end up like shoe leather. Heat the oven to 150. Sear the meat in a large lidded oven proof pan. I make enough gravy to cover the joint and add a knorr beef stock pot salt & pepper. Ive always used bisto beef granules low salt ones. For chefs or gravy purists yes its cheating but it takes good with the meat juices in it as it cooks. Cook for approx 3hrs. Remove from the oven and leave lid on in the gravy until ready to cut and serve. I always remove the added fat prior to cooking. Yes it shrinks a fair bit but its super tender and very tasty. While its sat resting on the hob I get the roast potatoes yorkshires veg ready then heat the gravy.

[Lindaelaine]

Originally Posted by soooexcited!

After trying various ways to cook beef over the years I've finally got it sussed. Hate beef joints cooked in a slow cooker, sorry but it changes the texture & taste. I try to buy topside but had just as much success with a roasting joint from Aldi. Silverside seems to end up like shoe leather. Heat the oven to 150. Sear the meat in a large lidded oven proof pan. I make enough gravy to cover the joint and add a knorr beef stock pot salt & pepper. Ive always used bisto beef granules low salt ones. For chefs or gravy purists yes its cheating but it takes good with the meat juices in it as it cooks. Cook for approx 3hrs. Remove from the oven and leave lid on in the gravy until ready to cut and serve. I always remove the added fat prior to cooking. Yes it shrinks a fair bit but its super tender and very tasty. While its sat resting on the hob I get the roast potatoes yorkshires veg ready then heat the gravy.

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The way you are cooking it is the same way as slow cooking though as you are slow cooking it in a low heat with a lidded dish with liquid in 🤷
My son-in-law agrees that roast cooked in the slow cooker doesn't taste the same .

[soooexcited!]

Originally Posted by Lindaelaine

The way you are cooking it is the same way as slow cooking though as you are slow cooking it in a low heat with a lidded dish with liquid in 🤷
My son-in-law agrees that roast cooked in the slow cooker doesn't taste the same .

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Both my kids are not fans of most meat done in the slow cooker and I have to agree its not the same.the texture is odd and it lacks flavour. No idea why as like you say its a similar way.

[Sandra & co]

So I’m going to take it out two hours before and salt it and leave it to get to room temperature, I’m going to brown it and then roast it for 4 hours in the oven in a low heat with beef stock and salt and pepper. I bought some fresh thyme I think it was thyme anyway! Wish me luck

[linder]

Mine goes in the oven in foil with a little oil and I also have water in the tin about an inch. If the water dries up put a bit more in. Usually cook on 160 fan oven for about 3 -4 hours . I check half way through and turn the meat. I like it cooked through , no pink at all. My nanna always cooked it that way and I carried it on. Never had a tough one yet. If your not sure just take it out and cut through the middle to make sure all the pink has gone and of course you can taste it at the same time

[CarolynU]

Originally Posted by Sandra & co

This is me, I can cook leg of lamb beautifully and bung it in the oven for 3 hours uncovering for the last half a hour.
Maybe I’ll just get lamb

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I would lol!