Slow cooked beef involves cooking tougher cuts at low temperatures for extended periods (in a slow cooker, oven, or stovetop) to break down connective tissues. This creates rich, tender, melt-in-the-mouth results with deep, concentrated flavours. 

The ideal cuts have plenty of connective tissue and marbling: brisket, shin of beef, ox cheek, beef short ribs (like Jacobs Ladder), braising steak (from chuck/brisket), and oxtail. These transform beautifully into tender, juicy meat after slow cooking. 

We don’t recommend it; cooking from frozen can keep the meat in the danger zone too long, risking bacteria. For safety and even results, thaw fully in the fridge overnight before slow cooking. 

Start simple with sea salt, black pepper, garlic, onions, rosemary, thyme, or bay leaves. For bolder flavours, use our stocked rubs (like Angus & Oink Dirty Cow for brisket/ribs), spice blends, red wine, beef stock, or tomato-based sauces. Brown the meat first for extra depth. 

Yes, especially leaner cuts can dry out if cooked too long or at too high a temp. Stick to recommended times, use fattier/marbling-rich cuts like brisket or short ribs, and keep heat low (e.g., 110-135°C). Check for probe-tender doneness rather than strict timers. 

Build layers: sear the meat first for Maillard reaction, add aromatic veg (onions, carrots, celery), use seasoned liquids (broth, wine, beer), incorporate herbs/spices early, and finish with a reduction or glaze. Our rubs and recipe ideas help take it to the next level.