Cooking Beef Cuts

[chokkie]

Hi foodie Abers out there .... I've just found a recipe for a slow-cooked casserole of beef rib trim (the bits of meat inbetween the ribs). Very rich and fatty of course, but no doubt delicious and ideal winter suppers .... the recipe tells me to cook the meat, veggies and liquid for 3-4 hours either in a low oven (140 degrees C) or on the hob at a gentle simmer. I'd like to do this in the slow cooker, but just wondering how many hours I should set the timer for? On the "low" setting of course. 7-8 hours? Hope someone can help, cheers, Chox.

[Tilly2]

Warm up the slow cooker for at least 20 mins before putting anything in. Make sure the stock's hot too.
Two hours on high then six hours on low.

Give it a stir after four hours.

I hope you enjoy your beef stew. :-)

[chokkie]

Many thanks Tilly2 - just what I needed to know. I haven't got the meat yet (our freezer's absolutely full), but as soon as it goes down a bit, I'll be ordering the meat and getting it cooked up. Only found out about this cut yesterday, completely new to me until then. Cheers, Chox.

[Tilly2]

Because it is likely to be very fatty, I would let it cool, take the fat off and heat it up the next day.