Can you slow cook beef for 12 hours? : This is an old family recipe that may not suit modern tastes… You may hate it… But I doubt it very strongly.
My great aunt regina, a woman of remarkable character and courage, walked from the warsaw jewish ghetto to paris just before the second world-war broke out. She became a famous figure in family history for helping people flee the nazi regime and leave mainland Europe.
This dish was passed down in our family and must have been influenced by both france & poland. I think the large amount of garlic is to cover up the smell of the beef. It was a hard time.
- If you loved my Slow Cooker Roast Beef, you may like these popular beef recipes:
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Auntie Regina’s 12 Hour Garlic Beef
You will need a piece of brisket or a skirt of beef that is a good price.
This is what I cooked for 6 guests.
1 brisket cut (approx. 900g).
Peel and crush 1 large bulb of garlic (approximately 15 cloves).
Use 2 tablespoons of sea/kosher/rock/rock salt
This dish can be prepared in 24 hours
Start the night before you plan to eat the meal by rubbing the garlic with salt and cling film, placing the beef in a large bowl and covering it with cling film. Leave to marinade overnight.
The next day, if you plan to eat the beef at 8pm, place it in a casserole dish that has a tight-fitting lid. Pour over the wine, which is not part of the original recipe, but I believe this is necessary. Place the lid tightly on (you can use foil if needed). Bake at 80C for 12 hours.
After 11 hours, your house will be filled with the savoury aroma of garlic beef… remove it from the oven, cover the dish and leave aside while you prepare your starchy side dishes and salads. When you are ready to serve, place the beef onto a wooden board and shred.
HOW TO MAKE SLOW COOKER BEEF
STEP 1 Salt and pepper the beef and dry it with kitchen paper. Before cooking, allow your beef to reach room temperature.
STEP 2. Spray the beef with olive oil spray in a large pan, or shallow casserole dish. Sear on all sides. It can take 10-15 minutes but it adds so much flavour. You are trying to trigger the Maillard Reaction – to put it simply, you want the beef to be nicely browned.
STEP 3. This is where a lot of the flavor comes from, so don’t skip it! Don’t skip this step!
STEP 4. Add the carrots and onions, and stir them until they turn a little bit darker and the liquid has almost disappeared.
STEP 5. Stir everything together.
STEP 6. Add the beef, then the vegetables and push them into the liquid. Add extra hot broth halfway up your joint.
STEP 7. Cover the slow cooker, and cook it for 5 to 8 hours at LOW (or 3-6 hours at HIGH) depending on your preference and the cut of beef. Your crockpot will need to be cooked longer if it has a ceramic insert. Modern slow cookers allow the heat to be seared quicker, so cooking times are reduced.
STEP 8. Remove the vegetables using a slotted teaspoon. Use a meat thermometer to check the tenderness of the beef (see below).
RAST BEEF INTERNATIONAL TEMPERATURE
Checking the temperature of your beef with a digital thermostat is the best way to ensure it is cooked according to your preferences. Insert the probe into the thickest part and compare the temperature to these guidelines.
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Medium rare – 55degC (131degF)
Medium 60degC (140degF).
Medium-well – 65degC (149degF)
Well done – 70degC+ (158degF)
Best beef gravy
The gravy you use can make or ruin your roast beef meal! This slow cooker beef recipe is one of its best features. You can strain the liquid out of the slow cooker and discard any solids. Keep the carrots or potatoes, if you used them.
Bring the gravy up to a boil on medium high heat. Reduce the heat to low and gently simmer for 10-15 minutes, or until slightly reduced. If needed, taste and season.
Serving suggestions
Slice the beef across the grain, and arrange it on a plate with the carrots. (And potatoes if any have been added.) Sprinkle with parsley and drizzle with gravy. Serve the roast with additional gravy, stuffing balls and on the side.
These Scalloped Potatoes and Creamy Brussels Sprouts are lovely on the side if you don’t want to cook the potatoes with the roast.
Tips for the best slow-cooker beef
Brown beef before cooking
This will trigger the Maillard reactions, which will add tons of flavor. You can skip this step if you’re really pressed for time, but the roast beef will taste better if you sear it first.
Deglaze The pan
After you’ve set aside the beef, pour a generous amount of broth or wine into the pan. Scrape the browned bits with the back of a spoon into the stock. These are known as “fond”, and can be used to create a pan sauce.
Do your prep work the evening before
All ingredients should be added to the slow-cooker, let it cool down and then place in the fridge (in the slow-cooker or another suitable container). Turn on your slow cooker the next morning and leave it alone for 8-9 hours. If you cook the roast straight from the refrigerator, it will take longer.
LEFTOVERS and STORAGE
Use leftover meat in pasta bakes, sandwiches and soups. Try my STROGANOFF pasta bake (or this delicious Philly Cheesesteak soup). You can freeze any leftover gravy. Pour the cooled gravy in an ice-cube tray, and freeze it until it is solid. Then, pop the cubes into a bag in your freezer and use them within three months.