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Slow cooking draws out the flavour and produces the most succulent, tender beef. Use your slow cooker and come home to a ready-made dinner, or cook on the stove or cooktop.
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Brilliant! I couldn't get Chuck Steak (the stuff they had was more fat than meat) so I used Gravy Beef instead, and as I don't have a slow cooker, I did it in the oven on 150oC and then upped it to 190oC for the last hour. Also added some rosemary. Everyone went for seconds and the only complaint was that we all ate too much.
Great to hear G.
Hi Peter, thanks for getting in touch. The three different degrees are rare, medium and well-done. The BeefandLamb Team
Great ideas, thanks. i don't understand the table at bottom of article. The 3 right columns have no headings.
Very useful to pensioner who hasn't done much cooking before
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