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but the result can depend on the beef joint you choose. Brisket is a great value cut of beef – perfect for long, gentle cooking in a slow cooker. But silverside and topside work well too.
Meats like brisket and short ribs become tender when made in a slow cooker. There's nothing better than coming home to the comforting aroma of beef stew or pasta sauce simmering in a Crock-Pot ...
"Beef stew is really nice in the slow cooker," Laidlaw ... and baby red potatoes. Brisket is another meat that becomes super tender in a slow cooker. Laidlaw's recipe for slow-cooked braised ...
Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...