I related how my daughter cooked us roast beef for our New Year's dinner two weeks ago; she used a cut of sirloin and cooked it in the oven. I made a rare appearance in a local supermarket and noticed that they were selling cuts of frozen beef (apparently the cut is "cross rib pot roast") for about a third of the price of the sirloin. I make an instant decision to buy such a cut (just over 1kg) in order to cook roast beef in the slow cooker.
I had found a suitable recipe a few weeks ago which I tried on this cut. Yesterday, I took the defrosted cut of meat and made stab holes in the sides which I then filled with chopped garlic. I placed the entire cut in a marinade of olive oil, rosemary, salt, pepper and paprika; this I placed in the fridge for 20 hours. Early this morning, I placed the marinaded meat in the slow cooker; I added diced carrots, green beans, onions and potatoes (the usual suspects) and turned the cooker onto high for five hours. As opposed to the oven method of cooking, there didn't seem to be any need to let the meat rest, as five hours in the slow cooker should have let the heat disperse equally throughout the meat.
The results were very good, so much so that I am adding this dish to my repertoire. It's not too expensive, and the rest of the family enjoys a cut of beef (I don't care for beef myself, and normally bits get caught in my teeth, but today, my teeth seem beef-free). I'm doubtful about the garlic and marinade; next time, I think I'll brush the cut with olive oil and sprinkle the spices onto the oil.
It would have been nice to have a little gravy; maybe next time, I'll remove the liquid which forms in the cooker, add a little corn flour and prepare a separate gravy. My father and my wife spread mustard on the beef slices, a taste which I didn't care too much for.
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