Quick Beef vs Slow Beef

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Whether you choose to cook your beef quickly or slowly comes down to the cut of beef you are cooking and how you like it done.  Slow cooking can be ideal for tougher cuts of beef, helping to make them more tender and juicy.  Cuts of beef such as round steak, topside steak and gravy steak are all ideal for slow cooking and will end up deliciously soft when they’ve been left cooking for a few hours.  When you’re preparing these cuts of beef, we recommend that you cook them slowly, as they are likely to be slightly tough when cooking quickly over high heat. On the other hand, more premium cuts of beef such as eye fillet, scotch fillet and sirloin are suitable for cooking quickly or slowly, depending on your preference. Eye fillet for instance can be delicious when quickly seared on the grill, but is also perfect for roasting.

Since it’s now winter, we’re in the mood for some hearty meals, so we’ve decided to share one of our favourite slow-cooked roast beef recipes. Not only is the dish we’ve chosen a tasty winter warmer, but it’s also an easy one pot meal and requires very little effort. All you’ll need to do is leave yourself some time for it to cook!

Slow Pot Roast Beef

Ingredients to serve 8:

  • 2.5kg beef topside roast
  • 700g chat potatoes, halved
  • 3 large carrots, cut into 3cm pieces
  • 8 eschalots, peeled and halved
  • 2 dried bay leaves
  • 4 sprigs fresh thyme
  • 400g can diced Italian tomatoes
  • 3 garlic cloves, crushed
  • 2 1/2 cups beef stock

Method:

  1. Place the beef into the bowl of your slow-cooker and arrange the potatoes, carrots, eschalots, bay leaves and thyme around the beef. Season with salt and pepper.
  2. Combine the tomato, garlic, stock and a cup of water in a large bowl and pour it over the beef.
  3. Cover the beef and turn on the slow-cooker to low heat.
  4. Cook for 4 hours before turning the beef over and cooking for another 4 hours.
  5. Once the vegetables are tender and the beef feels soft, transfer the roast beef to a plate and cover loosely with foil. Leave to stand for 10 minutes before slicing thinly and serving with the vegetables and sauce.

So there you have one of our favourite slow-cooked beef dishes! As you can tell from the recipe, this meal takes very little effort, using just one dish and a reasonably small amount of ingredients.  Don’t let this fool you though – this roast beef will be one of the tastiest roasts you’ve ever tried. So if you’re craving something warm and tasty this winter, you know what recipe to try!

 

**Today’s Pot Roast Beef and Slow Cooked Beef Ribs recipes are courtesy of Taste.com.au

 

 


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