Top Rump / Top Roast - Slow Cooker?

[anonymous-user]

[redacted]

[escargot]

No idea about slow cooking it Bedders, but top rump is very lean so could be more suitable to braising? This, you could do in a slow cooker too.

Something like a mixture of beef stock, red wine, garlic, shallots & herbs could provide a nice starting point?

[johnnywgk]

What's the difference between braising and slow cooking.

I thought they were the same. Thanks.




Getting ready, to get my coat, lol.

[calibrax]

johnnywgk said:

What's the difference between braising and slow cooking.

I thought they were the same. Thanks.

Getting ready, to get my coat, lol.

You can leave your coat where it is, as you're right... it's the same thing!

[escargot]

You can slow cook something without braising it. Braising basically needs liquid, slow cooking could be with or without liquid.

[johnnywgk]

Got my coat on now, bye bye, lol.

[Baryonyx]

The good thing about slow cooking is that you can forego the usual recipes and add ingredients to taste. I'd probably go for some beef stock, herbs, garlic, shallots and then add root vegetables to stew. By doing that you'll get the meat cooked nicely, along with vegetables. If you wish, you can reduce the sauce and thicken it to make stew, but as it is you'll have a nice broth to go with the vegetables.

I'd also coat the beef in flour and lightly fry it to seal it, I usually do this when I make stew (diced rump being my choice of cut).

[johnnywgk]

Is a slow cooker thingy, with liquid in, hot enough to put dumplings in,
at the last 20 mins, or so.