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House Keepers Cut in the Slow Cooker
Welcome to my first posting! I'm a bit new to all of this, so bear with me as I navigate my way around.
Finding a delicious recipe for a richly flavoured Pot Roast, I knew I had to try it out....and here's how it went!
I chose to use House Keepers Cut (also known as Housewife's Choice) for this pot roast, and despite the lean-ness, and low fat content, it turned out very flavoursome, and extremely tender. This joint is a less-expensive cut, and brisket would be an even less expensive alternative.
It sliced quite well, but did not require a knife to eat; always a great sign. To be honest, the texture was more like that of a Rib Roast; a more expensive joint, which has a lot more marbling - making this quiet a healthy, affordable meal, loosing none of the flavour or tenderness.
Click Here To Purchase from Michael Twomey Butchers
Prep Time: 20mins
Cook Time: 4.5hrs on High or 8hrs on Low
Serves 6-8
You will need:
3.5-4lbs House Keepers Cut Beef Joint
45g Plain Flour - plus extra for dusting
3tblsp Rapeseed Oil
6 Carrots - medium, chopped into 2" pieces
6 Stalks of celery - chopped into 2" pieces
1 Large Red onion - chopped into 1/2" wedges
3 Cloves Garlic - peeled & mashed with the back of a knife
3tblsp Tomato Puree
235ml Red Wine - if you wouldn't drink it, don't cook with it!
700ml Beef Stock
1/2tsp Allspice
3 Bay leaves
2 Sprigs of fresh Thyme - or 1tsp dried Thyme
One large handful of fresh Parsley, chopped or 3g dried Parsley
Salt and Cracked Black Pepper
Sugar (optional; if required)
Method:
In a large plate, season some flour for dusting - 2.5tsp salt and 1.5tsp cracked black pepper, mix well and add the meat; coat liberally, shaking off any excess.
Heat 2tblsp oil in a large sauté pan, over a med-high heat. Add the roast to the pan and sear, until golden brown on all sides, turning frequently.
Transfer the meat to the slow cooker, along with the carrots, celery, onion and garlic.
Add the remaining 1tblsp oil to the sauté pan, over a med heat. Add the tomato puree and stir until the oil turns "brick-red" - approx. 1min.
Quickly add the flour and wine and whisk until smooth and thickened - a few lumps are ok. Add the beef stock, bay leaves, thyme, allspice, 1/2tsp salt and 1/2tsp cracked black pepper.
Pour the gravy into the slow cooker, pop on the lid and leave to cook for the allotted time, until the meat and vegetables are tender.
When ready, remove the meat and let to rest on a warmed plate; cover with foil.
Remove and discard the thyme sprigs (if using fresh) and bay leaves, and strain the vegetables into a warmed dish (keep warm) with a slotted spoon, reserving the gravy in the slow cooker.
Remove and discard the thyme sprigs (if using fresh) and bay leaves, and strain the vegetables into a warmed dish (keep warm) with a slotted spoon, reserving the gravy in the slow cooker.
Toss the vegetables with half the parsley and season with salt and pepper (if required). Stir the remaining parsley into the gravy; again season if required.
TIP: If you feel the gravy is a bit 'bitter' from the tomato pureé, transfer the gravy to a saucepan, add a teaspoon of sugar and simmer until the sugar is dissolved; repeat as required, tasting after each simmering.
To Serve: Slice the meat and serve the with vegetables, with a little gravy and some mashed potatoes.
Welcome to my first posting! I'm a bit new to all of this, so bear with me as I navigate my way around.
Finding a delicious recipe for a richly flavoured Pot Roast, I knew I had to try it out....and here's how it went!
I chose to use House Keepers Cut (also known as Housewife's Choice) for this pot roast, and despite the lean-ness, and low fat content, it turned out very flavoursome, and extremely tender. This joint is a less-expensive cut, and brisket would be an even less expensive alternative.
It sliced quite well, but did not require a knife to eat; always a great sign. To be honest, the texture was more like that of a Rib Roast; a more expensive joint, which has a lot more marbling - making this quiet a healthy, affordable meal, loosing none of the flavour or tenderness.
Click Here To Purchase from Michael Twomey Butchers
Prep Time: 20minsCook Time: 4.5hrs on High or 8hrs on Low
Serves 6-8
You will need:
3.5-4lbs House Keepers Cut Beef Joint
45g Plain Flour - plus extra for dusting
3tblsp Rapeseed Oil
6 Carrots - medium, chopped into 2" pieces
6 Stalks of celery - chopped into 2" pieces
1 Large Red onion - chopped into 1/2" wedges
3 Cloves Garlic - peeled & mashed with the back of a knife3tblsp Tomato Puree
235ml Red Wine - if you wouldn't drink it, don't cook with it!
700ml Beef Stock
1/2tsp Allspice
3 Bay leaves
2 Sprigs of fresh Thyme - or 1tsp dried Thyme
One large handful of fresh Parsley, chopped or 3g dried Parsley
Salt and Cracked Black Pepper
Sugar (optional; if required)
 |
| NB Your meat should be at, or close, to room temperature. |
Method:
In a large plate, season some flour for dusting - 2.5tsp salt and 1.5tsp cracked black pepper, mix well and add the meat; coat liberally, shaking off any excess.
Heat 2tblsp oil in a large sauté pan, over a med-high heat. Add the roast to the pan and sear, until golden brown on all sides, turning frequently.Transfer the meat to the slow cooker, along with the carrots, celery, onion and garlic.
Add the remaining 1tblsp oil to the sauté pan, over a med heat. Add the tomato puree and stir until the oil turns "brick-red" - approx. 1min.
Quickly add the flour and wine and whisk until smooth and thickened - a few lumps are ok. Add the beef stock, bay leaves, thyme, allspice, 1/2tsp salt and 1/2tsp cracked black pepper.
 |
| Keep whisking until the gravy is smooth and thickens slightly - approx. 4 mins. |
 |
| Close-up of the simmering, slightly thickened gravy. |
Pour the gravy into the slow cooker, pop on the lid and leave to cook for the allotted time, until the meat and vegetables are tender.
When ready, remove the meat and let to rest on a warmed plate; cover with foil.
Remove and discard the thyme sprigs (if using fresh) and bay leaves, and strain the vegetables into a warmed dish (keep warm) with a slotted spoon, reserving the gravy in the slow cooker.
Remove and discard the thyme sprigs (if using fresh) and bay leaves, and strain the vegetables into a warmed dish (keep warm) with a slotted spoon, reserving the gravy in the slow cooker.
Toss the vegetables with half the parsley and season with salt and pepper (if required). Stir the remaining parsley into the gravy; again season if required.
TIP: If you feel the gravy is a bit 'bitter' from the tomato pureé, transfer the gravy to a saucepan, add a teaspoon of sugar and simmer until the sugar is dissolved; repeat as required, tasting after each simmering.
To Serve: Slice the meat and serve the with vegetables, with a little gravy and some mashed potatoes. 