Slow cooking: approved recipes?

Knubje

Knubje

Knubje

Soldato
Joined
5 Jun 2008
Posts
6,240
Location
Portsmouth/Fareham
Hi All,

The Mrs forced me to buy a slow cooker this weekend. She made grand promises of using it lots and cooking me some good stuffs.

I have been asked to inquire into some tried and tested recipes from the good folks of OcUK.

All I need is a quick how to and a list of ingredients for a particular meal. I have found many ideas online but want ones that have been OCUK approved and that come highly recommended!

TL;DR - Spec me some approved slow cooking ideas :D

Thanks!
 
couple of jugs of beef stock, beef cubes, which ever veg u like and seasoning.

let it cook for 6+ hours. every hour or so add some flour to help thicken the gravy.

what ever you do it seems to always turn out nice.

get some nice bread to mop up juice too.
 
utajoker said:
couple of jugs of beef stock, beef cubes, which ever veg u like and seasoning.

let it cook for 6+ hours. every hour or so add some flour to help thicken the gravy.

what ever you do it seems to always turn out nice.

get some nice bread to mop up juice too.
Click to expand...

Sounds good and more along the advice I was looking for.

The only problem I can see with the above is adding to flour to it. I thought the idea of slow cooking was to start it, go to work and then come home for it all to be ready.

I mostly won't be able to add flour hourly :(
 
Lamb Shanks.
Total win, give them 6+ hours and they will literally just fall off the bone.

Use hard veggies like carrotts etc as they dont break down as much as soft veg.

If you want thicker gravy just use some decent gravy granules to add a little thickness.

Dont use too much liquid, as you don't tend to lose much during cooking, its practically a sealed container and as the heats low you dont need masses of liquid for heat dispersal.

Buy cheaper cuts of meat, the long slow cooking process tenderises meat a lot so the cheaper cuts with more flavour end up better than expensive cuts. I prefer to slightly "brown" my meat before cooking but isnt necessary.

Que "browning the meat" gags now ;) (They definately aren't good for pasties ;) )
 
Brisket is brillaint in a slow cooker and cheap too. Don't bother adding flour hourly - the simple way to thicken gravy withut lumps is to get a small jar (babyfood jar size) add a couple of tablespoons cornflour with a small amount of cold water. Close jar and shake till complely mixed and add to stock 5 minutes before end of cooking. Add it in stages every minute until you get it to right consistency.
 
Fry off some sliced chorizo, set aside,
With the oil that comes off the chorizo, lightly brown 6 pork chops.
Stick all that in a big pan with 2 litres of cider and a star anise, cook for 6 hours mimimum with lid off.
Serve with lashings of mash!
 
beef, skirt, brisket or his fave is braised steak,fried onions, then add carrot, celery, bay leaf , peppercorns and half can guiness, big handful basil, 2 spoons horseradish or wasabi, salt and peppar, oxo cube, half tube tomato puree, 5-6 hours, whang herby dumplings in half hour to go . Dont use whole can guiness, too sour! any mash, he likes it when I put out colcannon, mash tatties with fine cabbage bashed in it with spring onions. Granules to thicken.
mrs herby, he's glued to Ryder Cup.

never any left, ever.
 
Coincidentally, I was about to post a pretty much identical thread. With the gf getting home a bit later from work with her new job, we thought it would be a bit easier to let all the cooking happen whilst we're at work!

Shall note down some ideas :)
 
This is what I have done in my 3.5l cooker a few times, gives 4 large servings.

1kg diced beef
2 large carrots
1 small sweet potato
1 punnet of mushrooms
1 onion
2 beef oxo cubes
500ml boiling water
500ml passata
Herbs to taste

Peel and cut carrots and sweet potato in to similar thickness chunks.
Dice onion.
Halve mushrooms (or leave whole if you are using baby buttons).
Place carrots and potato at the bottom of the slow cooker, then the onion, mushrooms, and finally all the beef.
Pour water and passata in to a pot and heat gently, adding the oxo, herbs and a dash of worcester sauce.
Once it is just about to start to boil, pour over the contents of the slow cooker.
Cook on low (or auto if your cooker has it) for 8+ hours.
Just before serving, gently sift some flour through a sieve if the sauce needs thickening.
Serve with creamy mash or rice and some steamed/boiled veg.
 
You must log in or register to reply here.
Back
Top Bottom