Slow Cooker Beef Joint2022-11-13
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 2:45 h
- Ready In: 2:55 h
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This information is per serving.
Saturated Fat9.3 g
Trans Fat0 g
Unsaturated Fat0.8 g
Slow cooker beef joint. Beef joints just got easier. Cook a whole beef joint in your slow cooker.
The Health Benefits of Beef Joint
Slow cookers are a great way to prepare your food. They make cooking easier and the meat is more tender. This is an ideal dish for a Sunday dinner.
The beef joint is a popular dish because it’s so easy to prepare and it tastes delicious. It’s also very economical and you can use cheaper cuts of meat like shin, flank, or brisket which are usually cheaper than other joints of beef.
Slow Cooker Beef Recipes – The Complete Guide to Delicious Flavorful Meat Dishes
Slow cookers are a great way to make meat dishes. They are easy, simple, and don’t require much attention.
The first recipe is for a beef joint dish that is perfect for the cold weather – Beef Stew. The second recipe is for a spicy dish – Spicy Beef and Potato Stew. The third recipe is for an Indian-inspired dish – Beef Curry with Rice.
Cooking Time for Various Beef Joints in the Slow Cooker
The cooking time for various beef joints in the slow cooker depends on the type of roast, weight, and desired doneness.
Cooking time is a key factor when it comes to cooking beef joints in the slow cooker. The slow cooker is a great way to cook any type of meat, but it does require some planning and preparation. The cooking time for various beef joints in the slow cooker depends on the type of roast, weight, and desired doneness.
If you are just looking for tender meat with some pink color left then it will be around 3 hours at high temperature or 5-6 hours at low temperature. If you want your meat to be well done then it will take around 8-10 hours at high temperature or 10-12 hours at low temperature.
Slow Cooker Beef Joint
You may like as well:
- 2 yellow onions, peeled and sliced
- 1 carrot, peeled and sliced
- 2 tablespoons wholegrain mustard
- 1/2 tablespoon mustard powder
- 1/2 tabledspoon finely chopped rosemary leaves
- 1 garlic clove, peeled and minced
- 1/2 tablespoon flaked sea salt
- 1 teaspoon freshly ground black pepper
- 2 pounds (1 kg) beef roasting joint
- 2 cups (500 ml) beef stock
- 1 oz (30 g) cubed butter
- 1 oz (30 g) plain flour
Place the onions and carrots in a slow cooker. In a small mixing bowl, combine both kinds of mustard, rosemary, garlic, salt, and black pepper. Stir well. Rub the mustard mixture all over the beef and put the meat on top of the vegetables.
Cover the pot and cook on a low-heat setting for 3 hours for medium meat and 3 hours 30 minutes for well-done meat.
Turn off the slow cooker and open the lid. Remove the cooked beef from the cooker and transfer it to a serving plate. Cover with aluminum foil and allow it to rest for 10 minutes.
Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour. Cook, stirring frequently, for 3-4 minutes, or until bubbling and golden.
Strain the cooking liquid from the slow cooker and discard the vegetables. Add strained mixture to the butter mixture, a little at a time, stirring well after each addition. Once all liquid has been added, bring it to a boil over medium-high heat, then reduce heat to low and simmer for 3-5 minutes until thickened, whisking constantly.
Pour the gravy into a serving jar. Carve the beef and pour the gravy over the meat. Serve hot with cooked vegetables and mashed potatoes.