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#11
Nov 30 2013 04:38pm
a lot of the recipes i found call for cooking it on low for 8 hours (or high for 4h). problem is it takes me 10 hours from when i leave in the morning to when i'm ready to eat (8h work, 1h lunch, 1h travel). would the extra 2 hours be a problem?
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#12
Nov 30 2013 06:41pm
should be fine.

i cooked mine on low for ~9 hours and it came out like butter
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#13
Nov 30 2013 07:05pm
Quote (hofx2 @ Nov 30 2013 12:34am)
Beef cheecks, shoulder, chuck roast, to name a few... you can always go to your butcher and ask him for a good  meat for braising...

Stock and broth is pretty much the same thing... (some will say broth is made with meat and stock with bones, but in the end they are both water infused with vegetable/meat or fish...)

For slow cooking beef i recommend using red wine + veal stock, if u cant get hold of veal stock u can use chicken stock or water...  now for thickening the sauce theyre is 2 schools (not counting powdered sauce, cause its garbage).. first one (which i recommand) will give you less sauce, and will give u better result if u started off with veal stock... just reduce down ur broth until it becomes thick enough to glace a spoon, then put a dash of lemon juice then whisk in fresh butter, about 25% volume of butter for volume of broth... the other school is reducing it down a little then you use roux (butter and flour) to thicken it up.
Or if you do a pot-au-feu, you dont thicken it, just reduce it down and use the broth as a jus to drop on top of all ur meat and vegetable (google pot-au-feu)


beef cheeks are the best for crock pots, i make stews with them all the time. add whatever solid ingredients you want then lay the beef cheek on top. add water/stock until it comes halfway up the meat then cook on high for 16 hours. mmmm....
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#14
Nov 30 2013 10:48pm
Quote (ReturnFormer @ Nov 30 2013 08:05pm)
beef cheeks are the best for crock pots, i make stews with them all the time.  add whatever solid ingredients you want then lay the beef cheek on top. add water/stock until it comes halfway up the meat then cook on high for 16 hours.  mmmm....


i never used a crock pot.... 16 hours to me sound excessive.. but maybe if it's really low temp it's good.
And yes i would recommend cheeks also, because they contain a shit ton of collagen, so even if you just put water it will give you a thick flavored broth.
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#15
Nov 30 2013 11:43pm
Quote (carteblanche @ Nov 29 2013 01:37pm)
what are the best beef cuts for slow cookers? and do they have to be precooked, or just season them and put them in the slow cooker?

also, whats the difference between cooking them with broth vs stock?


I'd go with chuck, or any other inexpensive cut. the meat is gonna be tender after slow cooking regardless of how it is before hand.

I always brown my meat before it goes into crock pot.

I didn't know there was a difference between broth and stock.

Quote (carteblanche @ Nov 30 2013 05:38pm)
a lot of the recipes i found call for cooking it on low for 8 hours (or high for 4h). problem is it takes me 10 hours from when i leave in the morning to when i'm ready to eat (8h work, 1h lunch, 1h travel). would the extra 2 hours be a problem?


Shouldn't do much.

This post was edited by Polygraph on Nov 30 2013 11:43pm
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#16
Jan 14 2014 09:25pm
I am the queen of cooking in the crock pot. Pork roasts, beef roasts, stew, country ribs, meatballs, ribs, and chicken. My roast recipe starts with rinsing the roast and patting it dry. Heat up a skillet on med high heat. Season the roast with kosher salt, black pepper and garlic power. While it is searing start slicing onion, carrot and celery. Chop up a few cloves of garlic. Add veggies and garlic to crock pot. Make sure you sear all sides of your roast. After its all seared up put on top of veggies. Add stock of your choice or onion soup. Fill the crock pot half full with stock. Cook on low for 8 hours. Its so yummy. You can use the roast anyway you like. With potatoes, in a ragu, on a sandwich ( like a french dip). Hope this helps. As far as roasts choices, I buy whatever is on sale. :)
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#17
Jan 15 2014 12:20am
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#18
Jan 15 2014 01:09pm
Quote (Ylem122 @ Jan 15 2014 12:20am)
I enjoy the Missippippi Pot roast

http://www.justapinch.com/recipes/main-course/beef/mississippi-crock-pot-roast.html



I live in MS.

.. We don't do that shit.
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#19
Jan 15 2014 11:10pm
Quote (ClancyBrown @ Jan 15 2014 03:09pm)
I live in MS.

.. We don't do that shit.


you should, its delicious.
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#20
Jan 16 2014 04:27am
Quote (carteblanche @ Nov 30 2013 02:38pm)
a lot of the recipes i found call for cooking it on low for 8 hours (or high for 4h). problem is it takes me 10 hours from when i leave in the morning to when i'm ready to eat (8h work, 1h lunch, 1h travel). would the extra 2 hours be a problem?


get crockpot ok
get some cambles creame of gravy i forget
get beef broth put the beef peices in there let that simmer all day its real good i am ultimate chef master
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