Slow Cooker Beef Tips
Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.
To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.
Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.
In a fridge, fresh beef will keep for up to five days. (Check the use by date).
Beef intended for freezing should be frozen as soon as possible and used within six months.
Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.
Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound
Keep cooked beef in the fridge and use within two days.
Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.
Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.