I have a slow cooker, and a fan oven (the days when my mum had a slow AGA oven are consigned to ancient history, alas!).

Last week or so tried to slow cook a joint of lamb in the oven. It wasn't what I expected, although I followed something online.

I went into WH Smiths yesterday and stood flicking through their Slow Cooker books - out of all of them (at least 7 books) only Anthony Worrall Thompson had recipes for cooking joints of meat in the Slow Cooker. [The rest was just for cubed casseroles.]

I don't do beef very often, but would try Jackbox's if I did.... AGA or not.

Doing a large lump of any meat in a Slow cooker, I would be inclined to see what AWT says about it... he has marketed one in his name and also brought out a book, so if it all goes mammaries-skyward I'll have someone to blame

just to let you know, I did the Beef joint today in the slow cooker,
Browned it first in a pot with oil, garlic salt etc
stuck it in slow cooker with half bottle of red wine instead of stock, and left it for 5-6 hours.

It was absolutely delicious, melted in the mouth !!!

Mmmmm! Sounds lovely. I cant wait to cook it again!! I will try with the red wine next time.

So where is JB's recipe then, come on ...give!!!!

x

http://www.dogsey.com/showthread.php?t=138505&page=2

enjoy xx

We'll have to start paying Jackbox royalties soon!

Slow cooking is the answer to a tender piece of beed.

Place beef in a roasting dish.

Pure in some cold water, half way up the roasting dish,

Place a red onion chopped into 4, and a few cloves of garlic in the dish

Then you need to seal the beef in the tray, so it steams /slow cooks for hrs.

Put some bacofoil over the top and crimp it in around the sides of the roasting tray, make it air tight, so on moisture can escape,


Place it then in a low set oven (I use an aga so cant give you a setting ) but my guess would be if you normally cook on say 6/7 put it on 3/4 ...and let it simmer away for up to 6/7 hrs... I would put mine in the oven about 11am to eat for 6pm.

Just leave it and let it cook on its own.

Check it about 3/4 hr before you want to eat it, you can leave the foil off then if you want it to crisp up, turn the heat up if you feel it needs a little extra.

use the juice for your gravy.

the meat should fall apart, and have a lovely taste to it too.

thanks

Your welcome.....enjoy!!

Lol funny how we're all cooking beef lately - I've done a few this last week as I am practising - I'm blaming M&S as they had topside beef joints for half price!

I think I have perfected my homemade gravy now (ie without 'cubes') if anyone's interested I'll post instructions later.