Advice on pulled beef ?

[u/Practical_Drama_1262]

Im slow cooking a joint of beef i check ed on and its still one piece. I've now cut the joint into smaller pieces have a bought the wrong beef or does it just need longer

[u/Practical_Drama_1262]

The extra two hours did the job 🙌

[u/Andromeda921]

It just needs longer. That’s nearly always the case. Next time don’t cut it up. Slow roasting does really mean SLOW…it takes a long time!

[u/Practical_Drama_1262 → u/Andromeda921]

Amazing thank you

[u/memaw_mumaw]

Doneness tip: for beef or pork that you're going to pull, do a probe test with your thermometer. You don't need to know the actual temp of the meat, but the probe should slide through the meat like a hot knife through butter. If you're not sure if you're feeling too much resistance, then you are and you should let it cook longer. Be sure to check it in multiple spots.

[u/PercMaint]

Longer. I let mine go 9-10 hours on low. I've only ever had one go too far. Got left for 14 hours. Had the texture of sawdust in your mouth.

[u/Most_Average_Joe]

The is no wrong piece of beef but it depends on what you are making. Silverside is gonna have a very strong taste from the slow cooking process compared to something like brisket, so keep that in mind for seasoning.

As for time, the longer the better. You really need fat to render down.

[u/Practical_Drama_1262 → u/Most_Average_Joe]

Amazing thanks you. It's been in the slow cooker in bone broth since 1 but its for dinner so I can put in in for a few more hours

[u/mandotheviper → u/Practical_Drama_1262]

I usually do 10 hours for silverside if that helps! If it feels tough don't panic it's just not cooked yet.

[u/thistlebeard86 → u/Practical_Drama_1262]

Woulda guessed like 7-8 hours on low, like a pork shoulder

[u/silent_ovation]

The beef has to get up to a certain temperature for a certain length of time before the collagen turns into gelatin. If you go too low then it'll take a really long time.

[u/Waywardmr]

Go longer it'll be fine.

[u/nuc540]

Personally I don’t pull a silverside - I’ve tried but I find it a tougher cut of beef, i find this cut better for a roast dinner; being carved up in my opinion.

Brisket is your friend for slow cooked and pulled beef, it’s pulls apart so nicely and soaks up so much flavour!

I slow cook my brisket in beer and bbq sauce, 1.2kg beef with a 500ml of real ale and add some rich beef stock (as much/little as you like). Sear the meat first and then rub the bbq sauce all over, add to pot with the beer, stock and some sliced onion and thick chopped carrots, put the pot lid on top, 120 degrees for 6 hours in a fan oven.

Serve with mash, or macaroni cheese if you’re feeling cheeky!

Comes out great every time!

[u/seniorfrito]

Low and slow. Always low and slow. I've started a dinner meal in the slow cooker at 7am or 8am to be eaten at like 6pm. If you want it falling apart, it needs time. You can't just start it at 1pm and expect it to be done in a few hours.

Also you can absolutely cut it. Smaller pieces will allow more surface area and ensure that the seasoning reaches further.

[u/SgtSwatter-5646]

It would be nice to know how long you cooked it, for a reference.

[u/ayakittikorn]

cook longer

[u/prefim]

You blew £18 on beef for pulled beef. wow. you could have gotten away with a much cheaper cut as its going on all day anyway. Its a lean cut too so not much fat running through it to add flavour and help break down the joint.

[u/Unwariest_monkey]

Ya I did a Mississippi pot roast recently and did 7.5 hours. Honestly should’ve done more like 9, it was pulling but not the whole thing.

[u/psychedelych]

Who up pullin they beef

[u/Icedvelvet]

Pulled beef? WTH

[u/Practical_Drama_1262 → u/Icedvelvet]

Yea for birria tacos

[u/webelos8 → u/Icedvelvet]

That's not weird 

[u/Icedvelvet → u/webelos8]

Didn’t say it was genius.

[u/rupertpupkin188]

Trust me add vinegar and sugar. I used to have this every other week for lunch wraps. Gets rid of the salty taste