Best beef joint for slow cooker
I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before with Brisket, it was delicious, but fell apart on carving. I'd like a cut that is soft but still sliceable.
Best Answer
You can cook Brisket to the point that it it is tender but sliceable, but that's tricky if you're slow cooking while at work or the like. Try topside, also often called salmon cut. It has a less a denser texture than brisket but still responds well to slow cooking.
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What is the best beef to use in a slow cooker?
Chuck. Chuck steak was practically designed for slow cooking. It comes from the shoulder and upper arm of the cow, so it's done a lot of work over the life of the animal \u2014 with its abundant collagen, it's the type of cut that gets tough when grilled quickly, but becomes tender and juicier the longer you cook it.What beef is best for slow cooker UK?
The most suitable cuts for slow cooking are blade / chuck, brisket, clod and neck, silverside and skirt / flank. One other cut which can be used for slow cooking is leg and shin which is normally served on the bone. A coarse cut which requires extra long cooking, something of an acquired taste.What is the most tender beef roast for slow cooker?
What is the best cut for making a Pot Roast in crock pot? Chuck roast is where it's at. Chuck roast is a really tough cut of meat, but by the time it's done braising in the slow cooker for 8-10 hours, it has broken down into a beautiful, tender delight.What kind of roast is good for slow cooker?
There are many different cuts that can be used for crockpot roast from bottom round, to rump roast, to shoulder roast to chuck roast, but for the best crockpot pot roast, use the boneless chuck roast.Slow Cooker Roast Beef
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Answer 2
You are looking for a lean cut.
The reason meat "falls apart" after a long, slow cooking process is that the connective tissues and fat dissolve/gelatinize.
You still risk this in any cut if the moisture level gets too high, but I've had great success with pork tenderloin in a slow cooker being still sliceable after 6-8 hours. I don't see any reason why beef tenderloin would be any different.
Another option is heart... It's a different type of muscle and it doesn't fall apart after cooking, but it's got a narrow window between great and shoe leather.
Answer 3
My favorite is the cheeks. This cut has a different fiber structure and thus does not easily get so soft it falls apart.
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