Do I Leave String on Beef in Slow Cooker? A Detailed Guide on Trussing and Cooking Techniques

Cooking beef in a slow cooker is one of the easiest and most convenient ways to prepare flavorful, tender meat. Especially when making larger cuts like roasts or briskets, an important preparatory step is trussing – tying the meat with string to help it hold its shape This raises the question – should you leave the string on when cooking beef in a slow cooker or take it off beforehand?

An Overview on Trussing Beef and Using Butcher’s Twine

Trussing is a technique used to tie meat in order to keep it compact and help it retain its shape during cooking. It involves wrapping lengthwise and crosswise pieces of butcher’s twine or cooking twine around the meat and securing it snugly

Butcher’s twine is made from cotton or linen and is designed to be heat-resistant so it can remain on meat when roasting or braising. It withstands high temperatures and will not impart any flavors on the dish. The most common trussing methods use a slip knot so the string can be easily removed after cooking.

Benefits of Trussing Beef

There are a few key reasons why properly trussing beef is important before it goes into a slow cooker:

• Maintains shape – Trussing keeps the meat tightly bound so it cooks evenly and retains its presentation. This is especially helpful for irregular and asymmetric cuts.

• Prevents drying out – The strings hold moisture in and prevent it from evaporating out of the exposed surfaces.

• Enables better seasoning – Securing the meat allows seasoning and rubs to better adhere to the exterior.

• Holds stuffing in place – For stuffed roasts trussing is vital to keep the filling neatly contained.

So in most cases, keeping the butcher’s twine on while slow cooking beef is beneficial. But are there any reasons you may want to remove it?

Should You Remove the String from Beef Before Slow Cooking?

While generally recommended, there are some instances where you may want to untie beef or remove the netting before placing it in the slow cooker:

• For stews and shredded meats – Cuts that will be cooked down into smaller pieces for stewing or shredding will not need the support of trussing. Removing string allows seasonings to better penetrate.

• To promote browning – Untied meats will have more surface area exposed to caramelize and develop browned bits during an initial searing.

• If the meat has been frozen – Frozen and thawed roasts hold their shape, so trussing is no longer necessary. The strings can be removed pre-cooking.

• For fatty cuts – Excess fat can be better trimmed off an untrussed roast before slow cooking to reduce mess and waste.

Step-by-Step Guide to Trussing Beef for the Slow Cooker

If you want your roast or brisket to emerge from the slow cooker looking beautiful, follow these simple steps to truss beef before cooking:

What You Need

• Butcher’s twine, kitchen string, or unwaxed dental floss
• Beef roast or brisket
• Sharp knife
• Kitchen shears

Instructions

1. Place the beef on a clean work surface. Position the middle of the string under the thickest part of the meat.
2. Bring both string ends up and cross them over the top, pulling tightly.
3. Make loops, alternating directions and pulling the string taut as you go. Wrap the entire length of meat.
4. Secure with a double knot so the string stays in place.
5. Use kitchen shears to trim off any excess string.
6. Season the beef as desired before slow cooking.
7. Once cooked, use the shears to snip and remove the string.

And your beautifully bound roast is ready for perfectly even slow cooking!

Video Demonstration for Trussing Beef

For visual learners, seeing the trussing process in action can be very helpful. This quick video demonstrates each step clearly to make it easy to follow along when trussing your own roast at home.

Frequently Asked Questions About Slow Cooking Trussed Beef

Some common questions that arise about leaving string on beef in the slow cooker include:

Can I use something other than butcher’s twine?

You can, but it should be a natural, heat-resistant material like cotton kitchen string. Avoid anything plastic or synthetic that may melt or break down.

How tight should I tie the string?

It should be snug but not so tight that it distorts the shape. You should be able to slip a finger between the meat and string.

Does the string affect the flavor or texture?

Not at all! Butcher’s twine is specially designed not to impart any taste. Just be sure to remove it fully after cooking.

What’s the best way to remove the string?

Use kitchen shears and snip carefully along the length of the roast to remove it. Be sure to do this when the meat has finished cooking.

Can I truss beef a day ahead of time?

Yes, you can truss roasts or briskets a day in advance before refrigerating. Just let the meat sit out for 30 minutes before placing it in the slow cooker.

Key Takeaways on Slow Cooking Trussed Beef

• Trussing beef before slow cooking helps it retain shape and cook evenly. Butcher’s twine is safe to leave on.

• For stews, shredded meat, and frozen roasts, removing string may be preferred.

• Use a slip knot so the string can be easily snipped off after cooking.

• Follow the step-by-step guide to properly secure beef before the slow cooker.

• The string does not affect flavor and should be discarded after cooking.