Which Beef Joint is Best for Slow Cooking?
The best and often most expensive cuts of beef come from the least worked parts of the cow. The fillet joint, for example, is not hard-working at all, making it very tender. It can be cooked quickly and enjoyed rare. The same applies to prime rib and sirloin joints, which should also be served rare.
Some cuts, like top rump, silverside, and topside, are leaner and more affordable but can dry out if slow-cooked for too long. While they are generally better suited to fast cooking and served medium-rare, they can still be slow-cooked with the right approach. However we want the perfect option.
The Best Beef Joint for Slow Cooking
For slow cooking, you want a cut from a harder-working part of the animal. These cuts may be less tender but are full of flavour. Since slow cooking takes at least six hours—ideally eight—you need a cut with a good amount of intramuscular fat, or marbling. As it breaks down, this fat keeps the meat moist and helps tenderise it.
The best cuts for slow cooking are beef brisket and chuck (also known as rib roast).
For this recipe, we’ve chosen a rib roast. Its marbling, which can be seen below, makes it ideal for a pot roast and totally perfect for a Sunday meal in the middle of winter. It will take between six and eight hours, so it’s best to start cooking before 10 a.m. to avoid hungry complaints at 6 p.m. Once it’s in the slow cooker, there’s no need to check on it constantly—it’s a hands-off process, unlike roasting in an oven where timing needs to be precise.
Cooking a Beef Joint in a Slow Cooker
Ingredients:
1kg Rib Roast (serves 3–4 people)
Carrots
Potatoes
Courgette
Parsnips
Method:
Cut the vegetables into large chunks and place them around the beef joint in the slow cooker.
Cook on low for 8 hours or high for 6 hours. We recommend the 8-hour low setting for extra tenderness.
The vegetables are cut larger to prevent them from becoming too mushy during the long cooking process.
There’s no need to add water when slow-cooking a beef joint. As the fat breaks down, it naturally keeps everything moist. Adding extra liquid would only dilute the rich flavour.
This same method applies to other meats. If you’re slow-cooking pork, for example, go for pork shoulder—a cut with enough fat to stay tender during the long cooking time.
Comments