Jam Lady
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Ropa ViejoO.K. I volunteered to make this dish for a Caribbean picnic that the mushroom society culinary group is having this coming Saturday. The name means "old clothes" and it is slow cooked shredded beef.
I make pulled pork in a slow cooker, using bone-in pork shoulder. It's lovely. So this dish using beef attracted my attention.
Most recipes I've found use flank steak. The recipe I like in a very good culinary magazine calls for brisket, cut in pieces then cooked for a couple of hours in a low oven.
I don't want to heat up the house, would like to use a slow cooker / crock pot that I could even plug into an outside outlet.
Now - advice please. I think 2 hours or so in a slow oven would come around to 8 hours at low in a slow cooker. Agree? Would you use the brisket whole or cut up as the preferred recipe directs?
TIA for your good advice.
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sean
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8 hours sounds about right. If there's liquid in with it and the meat's going to be shredded in the end then I can't see any real advantage to keeping the meat in one piece.
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dpack
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if you cut it into manageable chunks along the grain the "pulled"texture will be retained
i tend to do brisket for 4 to 6 hrs ,if you over cook it the muscle fibers can get a bit "woody"in texture
salting the beef for a couple of days improves both taste and texture if you have time to do that
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Shan
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I have made this Tom Kerridge Pulled Beef recipe a few times: http://www.bbc.co.uk/food/recipes/pulled_beef_brisket_in_a_53078
Absolutely excellent!!!! People always have second or even third helpings!
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Behemoth
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I've done similar things. Just popped the brisket in whole. but 24hrs in the slow cooker. Overnight on high then the rest of the day on low. Just pulls apart. With a good sauce it's great with ribbon type pasta.
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Jam Lady
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Here's what I came up with
Click to download file
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