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Housekeepers cut - cooking?

  • 18-10-2014 9:39pm
    #1
    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

  • Closed Accounts Posts: 188 ✭✭bluemartin


    Yes, definitely.

    Can I call round for some:D


  • 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


  • 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.


  • 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.


  • 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!


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


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


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


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

    It was incredibly tasty :)


  • 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.


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


    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


  • 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.


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  • 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


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


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


  • 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.


  • 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.


  • 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.


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