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?

The secret with a slow cooker is to put very little additional liquid in it - when I do a gammon I only put about a couple of table spoons of water in the bottom.

I would say that too, unless you are using your oven as a slow cooker, then add more liquid.

Yes Rock - you need one. or three, like me

I've just asked my mum (she who is a very very good cook) and she says either the Hugh FW one (that's where I ate brisket and liked it for once) or in the slow cooker. No contest. Roasting silverside will 'produce a dry, leather, crap not even good enough for the dog meal'. As quoted by my dear mama!!

I'd lob some worcester sauce and a splash of soy as well in to the mix. Does one treat the slow cooker in a similar way to casseroles or on the hob stews? But slower - natch!. In which case, would throwing in celery and carrots add to the flavour depth?

The sauce sounds lovely but I would have done it with lamb not beef.

But Dee you're just greedy .

I shall put one on my list of things to get when we move back to the UK then. I'm not entirely sure that I'll have occasion to be cooking wholesome stews and wotnot now the summer's here. Cold spreads and BBQs all the way now for us now.

Rock, you can throw in as much as you like. I find it cheaper to buy a joint of brisket or silverside and chop it up into stew size pieces, then make a casserole. Much cheaper usually than buying ready chopped pieces of stewing steak, or indeed whole pieces of it.

Pulled pork in BBQ sauce is divine, done in the SC. - great for sumer days too.

And yes, i'm a greedy bitch

I loathe stewing steak and will not buy it. As I said up thread I use beef cheeks and shin a LOT in the winter months as the flavour is almost as good as having a wonderfully expensive roast rib of beef! Also use Iberian pork cheeks an awful lot, but it's not something that can be got in the UK cheaply or frequently - here feed 6 people for about ?4!!

Dee now you are talking. I love love love pork and all derivatives, most especially the slow cooked BBQ Americany style ribs etc. Wow. Salivating at the thought! Actually did some yummy ribs the other day - wrapped them tightly in foil (and slapped on the sauce) and then cooked at 120 for about 3 hours. Yum.

I'm a greedy bitch too. Haven't been able to eat for past week. Making up for it now.

I agree slow cooker sounds like the perfect way to cook silverside. Silverside always sounds like it should be good but it is often tough, it is a cut for braising and slow cooking or you could blast it into tenderness in a pressure cooker but not sure who needs meat THAT quickly. Sounds very tasty.

i cant seem to get it right with my slow cooker. Do a casserole on low from 7am till about 5 pm and its still not cooked to the melt in the mouth way everyone describes. Am i doing something wrong?

That's ten hours - quite a long time, even on low. I don't think i'd have it on for that long, tbh.

How big is your SC ilovemykitchenaid? Are you cramming too much in a small one? How much additional fluid are you putting in it? Do you heat crock pot up with boiling water for 5 mins BEFORE adding meat?

Questions questions!

Depends sometimes you can over cook it, in the SC. I always start mine off at high for a good two hours and then low, and then about a hr before serving time, put it on high. Mine is a 10L one (I think). However I use very little liquid, just 20ml or so, in mine.

It's worth getting a SC with an automatic function so it does all of that for you!

well, I have to say I am never going back to cooking a silver-side, topside again in the oven, I cut it this morning with a fork, its just fell apart and is tender and delicious now roasting my roasties and parsnips in the oven with the stock left over, and goose fat!. Roll on 4pm

Oh YUM!!!!

A mate of mine does it in the slow cooker in a couple of litres of ginger beer, and it totally rocks!