Sear Beef before Slow Cook?

[tjyak50]

Question: Do I need to sear my Beef Roast before slow cooking for Machaca?

Normally I would ALWAYS sear before slow cooking.

But in this case, I slow-cook the Machaca for 12 hours, then shred, then it gets dried slowly and turns almost carmelized and yummy. Is it still best to sear before slow cooking even when the beef gets oven dried later?

Tj

[tjyak50]

OK... well maybe this is a bit advanced for this forum.

Anyways I seared my roast pieces prior to slow cooking and then shredding and then drying and then seasoning and then spicing and then sauteeing and the serving... This is a 2 day process and the results are freakin outstanding.

It rocked.
Appears that above all a good chef might as well sear prior to slow cooking no matter what processes follow. Certainly cant hurt.

I.E. : Millard Reaction?

[Greg]

If you're cooking something for 12 hours, the maillard reaction will occur without searing. I only sear before roasting smaller cuts to medium rare, such as beef tenderloin and shortloin. In your case, I'd go with the "if it ain't broke, don't fix it" rule.

P.S. What's too advanced for this forum?

[tjyak50]

Thanks Greg.
Was mostly trying to "spark" a reaction.

Sounds like if I am slow cooking for 12 hours and then drying for 2 more hours there might not be the need for the initial searing.

The final product of this is a dry Machaca with a final saute with Jalapeno, Onion and jalapeno. Intensely good.

Recipe stolen from El Charro, Tucson.

TJ

[stir it up]

For home cooking now, I have developed a case of lazyitis and I never sear my slow cooked beef anymore. Who'da thought! And it's been a liberation!

Excellent post Greg! and I would do the same with tenderloin, etc...

We get a lot of locally raised organic beef, and I got tired of messin' up the place with splatter and smoke from searing (I know you can sear in the oven too bla bla bla).

Plus there was an author on the radio who talked about the chemicals that are created in the searing process as being quite harmful, so if it works without, that's fine by me too, for home cooking.