In the picture above I used a ‘brined silverside cut of beef’ which is why the finished product is pink… Brining meat is really easy and I will create a post about it & link it here soon…
I also use the same method and similar flavours on a Blade Roast or an ‘unbrined’ silverside Roast.. in fact find the cheapest cut of meat you can to make your slow cooked beef with. This method is designed to bring juicy tenderness to the cheapest cuts of meat.
I always change the flavours of the outside ‘rub’ depending on what I’m feeling like and what I’m serving it with 🙂
Play around with your favourite flavours.. a base of Garlic and Onion Powder with a contrasting green herb that you love is a great foundation for you to then add to and create individual unique meals with…
- 2kg Beef Blade Roast
- Pink Salt
- White Pepper
- Dried Onion Powder
- Dried Garlic Powder
- Dried Mixed Herbs
- Turn that baby onto Low..
- not High and not Auto... it must be on Low 🙂
- Wash the Piece of Meat!
- Huh? did i just say to wash your meat 🙂
- Yep.. I did... wash wash wash that chunk of meat 🙂
- Some think it's weird but once you wash some meat and see all the crud that comes off it... you will join the 'martine said to wash your meat' Club!
- I like to put all my flavourings in a bowl to make a Dry Rub.
- The amount you need is dependent on the size of your roast.
- Mix enough to pat it on all sides and be covered in your Dry Rub.
- Now pat it onto each side of the Roast.
- Pick up your Rubbed & Coated piece of Meat.
- Place it into your Slow Cooker.
- Make sure there is NO liquid in there and nothing else in there, just a dry warmed Slow Cooker 🙂
- Now let it do it's work for 18 hours whilst you are time-rich to do whatever you please...
- I like to turn mine over half way through the process as I find I get a better result this way.
- 5 minutes of prep gives you flavour, flavour, flavour!
- At the 12 hour mark you want to start checking on your roast to see if it's ready.
- You know this Roast is done when you get 2 forks and you can pull the meat apart EASILY.
- The meat shouldn't be tight when it has finished cooking.
- Leave it longer if you can't easily pull the meat apart.. it's ok.. every slow cooker and chunk of meat is different...
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