Hi all i wonder if anyone can help, i seem to be failing every time i use my slow cooker, especially with beef,i have put it in with very little liquid for around 9 hours on low, and whatever cut of beef i use seems to be tough and chewy what im i doing wrong?
What I've always been told is that meats which need slow cooking i.e the cheaper cuts on the whole, go through a tough stage, to a tender stage and then back to tough. I'd say it's over cooked. Surprised that happened in a slow cooker though.
I'm 99 per cent sure that that rule applies to oven slow cooking. I normally calculate for an 8 hr max. slow cook - any longer I put it on the lower setting on my slow cooker. This may not be the right answer though as never tested it beyond 8 hrs on normal setting!!!!