Frozen beef in the slow cooker?
We just bought two pounds of sirloin tip steak from a stand at the farmer's market and would like to cook it in the slow cooker. Can I put it in the slow cooker frozen, or should it be thawed overnight in the fridge? I have no idea what I want to do with it yet, or what style/dish/flavors we want with it. Don't know if that makes a difference...
re: King of Northern Blvd
I have put about a 3-4 pound pork butt in there at around 6 am, and let let it cook all day, and it turned out fine. you will need to adjust your seasonings. I've never done a sirloin frozen in there, but the pork was fine. Using a whole big roast like that you can make all the recipe ingredients and step away.
A few suggetions are:
Stout Hearted Beef with garlic mashed potatoes
Swiss Pot Roast or Beef with Cider served with Noodles.
I love my slow cooker, and I use it often, especially when I wnat dinner to be ready for us when we've been gone all day. It's a nice "Welcome Home!
re: chef chicklet
When you say beef with cider - do you mean apple cider, hard cider? Sounds good. I have very little experience with meat in general, and with slow cookers especially. Does it have to be a certain cut to be called a pot roast? If I'm looking for recipes for the slow cooker, does it really matter what cut of beef it is? Thanks!
Sorry to respond so late, the cider is apple cider. I think that the best pot roast is a chuck roast, cheap cut of meat with more fat. But the recipe for the Beef with Cider calls for apple juice or cider either one, using an Eye of Round, less fat on this cut. comes rolled and tied, you will know it when you see it. This is a really tasty October recipe, making the gravy with 2 whole onions, and then fresh pasta or even spaetzle if you can. We love this one, ultimate comfort meal. I can post entire recipe, let me know.
to answer your question, I think for some recipes like the one above yes you should use the recommended cut. Don't forget about short ribs of beef, which can be done in a red sauce with cider vinegar too and brown sugar, or Thick cuts of sirloin with mushrooms and wine served with creamy garlic mashed potatoes. Nothing new here, just good homestyle food that you can feed a large amout of people with a few dollars.
I use the heck out of my slow cooker, and another thing, starting the beef frozen, sometimes is good it doesn't break down into shredded mush.
Have a good time and experiment with all types of meals and meats. When you are working outside the home or even inside for that matter, it makes life a little easier.
You can put it in frozen. Just remember that there's a little extra water in the meat, so adjust your liquids accordingly.
A slow thaw preserves the texture of the meat better than a quick one, and the crock doesn't really like having frozen on one side of it and heat on the other. If you can protect the crock from the ice by putting vegetables or a sauce around it, that would work but it would also slow down the thawing/cooking part dramatically (which, as KONB points out, might be what you want.) It does depend a lot on your recipe but I would thaw first, all things considered.
I would DEFINITELY thaw it overnight! If this is a large piece of meat (i.e. not cut into bite sized pieces) there is no way it will cook uniformly --
There is just way too big a chance that a sirloin tip is going to thaw unevenly and potentially lead to some very bacteria-friendly conditions.
I've thrown frozen roasts in the crockpot before and they always come out nicely. Just remember that slow cooked meat has a totally different texture and flavour; sirloin tip is one of those cuts that's right on the border between tender and tough, so you either need to not cook it past medium (and hence NOT in the slow cooker), or braise it in liquid for 8-10 hours (in the slow cooker) to get tasty results.