Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi all! We have been experiencing an issue on site where threads have been missing the latest postings. The platform host Vanilla are working on this issue. A workaround that has been used by some is to navigate back from 1 to 10+ pages to re-sync the thread and this will then show the latest posts. Thanks, Mike.
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

Housekeepers cut - cooking?

  • 18-10-2014 9:39pm
    #1
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,688 Mod ✭✭✭✭


    Hey I bought a housekeepers cut tonight and am wondering on cooking, am marinating it overnight and thinking of slow cooking for about eight hours tomorrow then serving with roasties and roast veg

    Is long slow cooking the way to go here?


Comments

  • #2
    bluemartin
    Closed Accounts Posts: 188 ✭✭bluemartin


    Yes, definitely.

    Can I call round for some:D


  • #3
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,688 Mod ✭✭✭✭Stheno


    bluemartin wrote: »
    Yes, definitely.

    Can I call round for some:D

    Not after the savages attack


  • #4
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,797 ✭✭✭✭The Hill Billy


    It is very lean & dries out something awful when roasted. Try pot-roasting so that it retains its juices. Deffo, long & slow is they way to go.


  • #5
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Definitely one for the slow cooker, if you oven roast it it'll be dry and tough. You could pop it into the oven afterwards for 15 minutes or so if you want to brown it but it doesn't really need it.


  • #6
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,688 Mod ✭✭✭✭Stheno


    Hmm I my have left it too long in the slow cooker, when I took it out, it literally fell apart, it's like pulled pork!


  • Advertisement
  • #7
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,797 ✭✭✭✭The Hill Billy


    I love roast beef like that. "One lump or two?" :)


  • #8
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,688 Mod ✭✭✭✭Stheno


    The Hill Billy wrote: »
    I love roast beef like that. "One lump or two?" :)

    It was incredibly tasty :)


  • #9
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I love it like that too. Someone posted before about that sort of pulled beef on a baguette being popular in France.


  • #10
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,688 Mod ✭✭✭✭Stheno


    Dizzyblonde wrote: »
    I love it like that too. Someone posted before about that sort of pulled beef on a baguette being popular in France.

    I had mine in a baguette :D


  • #11
    _Brian
    Registered Users, Registered Users 2 Posts: 18,617 ✭✭✭✭_Brian


    We use the slow cooker for that cut and it turns out just wonderful. Great value for a family dinner.


  • Advertisement
  • #12
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Stheno wrote: »
    Hmm I did it perfectly, when I took it out, it literally fell apart, it's like pulled pork!

    FYP :D


  • #13
    gjc
    Registered Users Posts: 1,382 ✭✭✭gjc


    When slow cooking it do you put much water in with it and do you include anything else


  • #14
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I'd put a cupful of water, and you could crumble in a beef stock cube if you wanted and add sliced onions.


  • #15
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,688 Mod ✭✭✭✭Stheno


    gjc wrote: »
    When slow cooking it do you put much water in with it and do you include anything else

    I filled the slow cooker to half the height of the joint with water, it was marinated overnight with onions and can't remember what else and all that went in too.


  • #16
    katydid
    Banned (with Prison Access) Posts: 6,351 ✭✭✭katydid


    Stheno wrote: »
    Hey I bought a housekeepers cut tonight and am wondering on cooking, am marinating it overnight and thinking of slow cooking for about eight hours tomorrow then serving with roasties and roast veg

    Is long slow cooking the way to go here?

    I do it in the slow cooker...I brown it first on the pan, then put it in. Then I chop carrots, onion and celery really small and scatter them over it, with water, a stock cube, and a glug of wine. I slow cook it on high for seven or eight hours. It's falling apart by then, if you want something more sliceable, then cook it for less.
    What I do when it's cooked is I take it out and keep it warm. I use a hand blender to blend the juices, and mix some of it with some Bisto in a saucepan to make THE most delicious gravy. The rest I use as a gorgeous beef soup.


Advertisement