to cook a joint of meat like this?

[slavewife]

not for the non meat eaters.

Brought a joint of silverside beef, (£15) today at the farmers market. I'm cooking it in the slow cooker with, salt n pepper, fresh rosemary, thyme, onion, red wine and oxo cube, to be served tomorrow for Sunday lunch for 6 people.

Apparently according to my friend,(not dinning with us) Ive ruined the joint, and I should have roasted it instead.

so whose correct?, what way would you have cooked it?

[valiumredhead]

Think you can probably cook an old shoe and bung in some herbs and it'll come out wonderfully tender in a slow cooker

[StuckinTheMiddlewithYou]

I would've roasted it myself, but then I rarely buy joints of meat.

However what you've done does sound nice.

(I'm more surprised that you paid that much for your meat and then cooked it with an oxo cube

[Salmotrutta]

I cooked a pork joint in the slow cooker the other day and it was lovely and tender.

Sounds yummy - can I come round for Sunday lunch??

[albania]

yanbu, sounds lovely

[Salmotrutta]

Ah, yes, YANBu for not using Marco Pierre White's little stock pots

Just kidding!

[squeakytoy]

Silverside is best cooked slowly, or it will be too tough. So you have definately cooked it the correct way.

[FudgeGirl]

Wouldn't cook a decent piece of meat in the slow cooker tbh, I've done it before with a big free range chicken, the butcher rolled his eyes when DP told him and he said the slow cooker was for cheap meat only. Chicken came out watery and horrid. It's always been perfect in the oven, why I chose to stick it in the SC I don't know.

In fact I've only ever had success in a slow cooker with things like casserole and stew, I find joints are much better roasted in the oven, even if really slowly.

[Xiaoxiong]

YANBU, I think your friend is wrong - silverside can come out tough as old boots if roasted. It's much better for braising in my experience and what you're doing sounds delicious. Even lovelier with mash, rice, couscous or polenta to soak up all that lovely gravy

[slavewife]

The more the merrier, oxo cube is easier, to bring the meat juices out, rub on the beef and leave to marinate for a few hours before cooking, really is nice tbh.

[kaj32]

Silverside should really be done in the oven because it's not usually got enough fat to slow cook but with the wine I'm sure it'll be fine.

Try doing a beef rib the same way, it is delicious :)

[RockStockandTwoOpenBottles]

Silverside for me is definitely one for the pot and some good, long slow cooking. I wouldn't ever roast it - bland, tough, tasteless. You are most definitely NBU!

[LyingWitchInTheWardrobe2726]

I should have done ours in the slow cooker at Easter. Instead I roasted it and we had about half of it for dinner. It was too tough the next day so I cut it up for the dogs.

[squeakytoy]

Kaj, that is completely incorrect. Slow cooking in stock is exactly how silverside or brisket should be cooked. Topside too really.

[slavewife]

Mmm I love beef ribs, not done it that way so will defo be trying kaj32 suggestion.

I made a nice joint, the last time in the cooker, even on 150c for 5 hours and we chewed leather, every time I make casseroles, chicken etc... in the SC, the meat has always been tender, so I thought why not try it with this

[squeakytoy]

My mum "slow cooked" long before slow cookers were available. She could only afford cheap joints, so it went in a pot in the oven, with lots of stock, and a foil lid to keep the steam in, cooked slowly for 4 or more hours at about 125. Always tasted lovely and the gravy was amazing.

[RockStockandTwoOpenBottles]

Squeaky/slave I slow cook (in the oven - don;t have the gadget) a lot - Pork and beef cheeks, shin, skirt - all super super cheap cuts, but imo the tastiest by far. And slow cooking (and no other way for me) for silver/top side and brisket). There's a fantastic Nigel Slater brisket recipe somewhere - about 7 hours in low oven temp - proper melt in the mouth yumminess.

[RockStockandTwoOpenBottles]

I lied - It's Hugh FW's recipe...

Brisket's open-grained texture, generous fattiness and deep flavour make it perfect for slow roasting, as well as boiling. Ask your butcher for the thick end of the brisket, boned and rolled, and make sure he doesn't trim off the fat. Serves six to eight.

2kg piece boned, rolled beef brisket (fresh, not salted)

4-5 garlic cloves, bruised

Good handful of thyme sprigs

Olive oil

Salt and freshly ground pepper

1-1.25kg potatoes, peeled and cut into large chunks

About 400g baby onions or shallots, outer skins removed

Preheat the oven to 200C/400F/gas mark 6. Put the brisket in a large roasting dish. Tuck the garlic and thyme inside and under it. Pour over two to three tablespoons of olive oil and massage into the meat, then season well. Put the meat in the oven for 20-30 minutes, then remove it. Turn down the oven to 130C/250F/gas mark 1/2 , cover the meat with foil and return to the oven for four hours.

After this time, the beef should be very tender. Baste it with its juices, add the potatoes and onions, and toss them in the fat, then turn up the heat to 170C/325F/gas mark 3 and cook, uncovered, for a further hour. Serve the beef in thick slices, with the potatoes, onions and a little of the rich cooking juices.

[deemented]

YANBU-silverside done in the SC is delicious.

Fudgegirl - what did you put in with the chicken? I usually do mine in the SC and they are always lovely, moist and succulent.

In fact, i use my SC for damn near everything.

Currently have some brownie-in-a-mugs cooking in one of mine. To be eaten with vanilla ice-cream later in front of BGT!

[RockStockandTwoOpenBottles]

Should I be buying a slow cooker I wonder? And if I should - what's the one to get?

[valiumredhead]

Silverside should really be done in the oven because it's not usually got enough fat to slow cook but with the wine I'm sure it'll be fine

I disagree and think it's the other way round - the more fat on meat the better it will roast, the less fat on meat the better it will slow cook.

[valiumredhead]

Rock - get a big one as you can make double and then freeze half!

[purepurple]

Sounds yummy. DH always pot roasts beef in the oven. It is so tender and he uses the juices for the gravy. I normally never have gravy but make an exception. I always make sure there is enough left over to have a hot roast beef sandwich heated in the microwave the next day.

[RockStockandTwoOpenBottles]

Got 4 grots (one of whom eats enough for 3 grown men anyway!), so big is always the way forward in my house!

[slavewife]

I agree with valiumredhead, I always cook pork, in the oven as A, I get crackling and 2, its a fattie meat.

First time Ive done a joint in the SC, and it looks like its 50/50.

Rock, Ive got a cheap Morphy Richards one, it was about £20, but I use it alot, and its still as new.

[squeakytoy]

Correct valium! :) That is why a slab of fat is often added to the cheaper joints.