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Help - I am a beginner cook - silverside roast beef

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redblue Mon 09-Apr-12 22:52:34

OK, i expect no one is going to look at this tonight
I have a silverside roast beef and a beef and ale sauce suitable for beef (M&S) and a slow cooker
If I proposed to take the silverside roast beef (has net string round it and a small layer of fat but not too much fat) out of the freezer (i.e it is 10.30pm) and put it with the sauce in a slow cooker to defrost and "marinade" overnight) with a view to turning slow cooker on tomorrow morning 7.30am) to eat at 8.30pm - what are the pitfalls
I am assuming that because I have not properly defrosted there will be a horrible layer of fat in the slow cooker? What else? Aside from the humour created from this stupid proposal!! Sorry if all of you proper cooks are laughing but any assistance greatly appreciated
thanks

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Elegran Sun 15-Jul-12 13:50:34

I'd like to know what name absent writes under too.

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absentgrana Sun 15-Jul-12 17:23:41

Sadly, jeni and Elegran I'm no Nigella or Delia – nor a Jamie or a James either. Just a jobbing writer. A fair number of my books in M & S, quite a few in places like Asda too. I think they sell fairly well, but I sell copyright to the publisher outright and am not on a royalty, so I'm not au fait with sales figures.

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jeni Sun 15-Jul-12 17:29:23

I have books from mands also waitrose , tescos sainsburys Israel, Caribbean Italy India France. My bible is Larousse gastronomique

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feetlebaum Mon 16-Jul-12 15:23:51

Something I like to remember is that vegetables tke longer than meat, so
I like to get them in before I start to prepare the meat. A small chicken is one of my favourite things to slow-cook, and another is rabbit joints. Curries are good too...

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Anagram Mon 16-Jul-12 15:39:05

I'd just like to report that the topside was a complete success! Thanks to everyone who gave advice - think I'll try a chicken next....

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glassortwo Mon 16-Jul-12 16:12:07

nag a gammon joint is great in the slow cooker.

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Anagram Mon 16-Jul-12 16:47:48

Thanks, glass - that's a good idea. OH doesn't like anything too tough (which is how my joints usually come out of the oven!), so the slow cooker is a good alternative.

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absentgrana Tue 17-Jul-12 10:38:12

Anagram Glad to hear that you were successful with your first venture with the slow cooker. It's invaluable for tenderising the cheaper cuts of meat (the electricity used is about the same as a light bulb). Not that topside is particularly cheap, but I have never understood why anyone roasts it in the oven – I suppose it's because it's easy to carve. Pot roast, yes, but it's really not a roasting joint and will never be as tender as, say, a rib. Ideal for the slow cooker, though.

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