Hi all, just a quick question.
I had half a leftover sirloin tip roast, so i decided to braise it by trying out my slow cooker, which i hadnt used for braising before. I usually just braise in a stockpot, but i liked the idea of being able to leave the house and not worry about a pot drying out by accident.
I seared the beef, removed it, made my braising sauce, and then dumped the contents all into the slow cooker. On low, the mixture stopped simmering. So i had to put the contents back into the pan, brought it up to a boil, and put it into the slow cooker on high. This kept it simmering (actually, probably boiling for 20 minutes or so, until i readjusted the heat to low which then worked fine). There was plenty of liquid, so that wasnt an issue.
The problem is, after braising over night, the beef is bone dry. Whoops :) I think it might be the fat content of the sirloin tip itself, but having never braised in a slow cooker, does anyone else have any ideas about what this tasty sauce has crappy beef in it?!
Thanks for your advice.