Soldato
Does that now make you predominantly fat?At least you'll freeze well
I was built for comfort and not for speed in the first instance
What's in your slow cooker today?
- Thread starter CHokKA
- Start date
I was built for comfort and not for speed in the first instance
Soldato
This is in there today. Interesting recipe but certainly smelling good after a few hours.
In that case I will definitely try this recipe.
Beef stew today
1kg beef braising steak
1 leek
4 carrots
4 parsnips
1 swede
closed cup mushrooms diced
1 tin of beef stock from the local butchers + 1 tin of water
teaspoon of salt
teaspoon of tellicherry pepper
tablespoon of home made Worcester sauce
tablespoon of mustard
tablespoon of cornflour
got some farmhouse dumpling mix for the end, going to try and add some cheddar in (let's see if it works)
and probably do some mash as well. Will post pic when done on low for 8 hours
1kg beef braising steak
1 leek
4 carrots
4 parsnips
1 swede
closed cup mushrooms diced
1 tin of beef stock from the local butchers + 1 tin of water
teaspoon of salt
teaspoon of tellicherry pepper
tablespoon of home made Worcester sauce
tablespoon of mustard
tablespoon of cornflour
got some farmhouse dumpling mix for the end, going to try and add some cheddar in (let's see if it works)
and probably do some mash as well. Will post pic when done on low for 8 hours
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Soldato
Would not recommend, quite bland.
Soldato
Surely that goes for most food cooked in a slow cooker?
I wouldn't say so.
Simmered the leftovers in an uncovered pan for half an hour or so last night with some added spice, made a lovely chicken soup!
I tried a beef shin bolognese in the slow cooker, but unfortunately it didn't turn out as I'd hoped. The sauce was pretty good but I think I need to adjust the quantities a bit. It was a nice dish, but I think it could have been a bit better!
Next week I'm planning on cooking BBQ brisket again. I cooked it last year December and it was amazing! The recipe is below. After I cooked it, I added passata, ketchup, vinegar and worcester sauce into what was left after cooking and it made an amazing BBQ sauce.
http://www.chowhound.com/recipes/easy-slow-cooker-bbq-beef-brisket-30796
Next week I'm planning on cooking BBQ brisket again. I cooked it last year December and it was amazing! The recipe is below. After I cooked it, I added passata, ketchup, vinegar and worcester sauce into what was left after cooking and it made an amazing BBQ sauce.
http://www.chowhound.com/recipes/easy-slow-cooker-bbq-beef-brisket-30796
Soldato
Did a Chinese style belly pork yesterday - was excellent. Marinade made up of sweet chilli sauce, soy sauce, oyster sauce, honey, ginger, garlic and water.
Recipe said 600g of pork (for 4) which wasn't hugely generous when serving up, so would up that next time. Also topped up the sauce towards the end of the cooking with more water, chili, soy and honey. Made for a lovely, sticky coating.
Recipe said 600g of pork (for 4) which wasn't hugely generous when serving up, so would up that next time. Also topped up the sauce towards the end of the cooking with more water, chili, soy and honey. Made for a lovely, sticky coating.
Soldato
Someone gave me some some lamb neck chops (bone-in) and I'd like to do a stew or but don't have any inspiration. Any ideas would be appreciated!
I don't tend to cook meat other than chicken or fish these days so would like to make the most of this.
I don't tend to cook meat other than chicken or fish these days so would like to make the most of this.
Beef short ribs
Marinated them in red wine with pepper salt, some orange juice and zest, star anise, and cloves (basically gluhwein) for 24 hours
Took them out browned, put them in the slow cooker, added about 200g of shallots.
Reduced the marinade down by about 1/2 added good beef stock (just moved into a new house but will be making my own again soon) and reduced by half again.
Put liquid in the slow cooked and left on for 9 hours on low.
Removed the bones and shredded (didn't take much) put into a pot on medium with the sauce and 200g of mushrooms (halved) and added a full bulb of roast garlic. Simmered until the mushrooms were cooked.
Served with goose fat roast potatoes and tender stem broccoli.
Marinated them in red wine with pepper salt, some orange juice and zest, star anise, and cloves (basically gluhwein) for 24 hours
Took them out browned, put them in the slow cooker, added about 200g of shallots.
Reduced the marinade down by about 1/2 added good beef stock (just moved into a new house but will be making my own again soon) and reduced by half again.
Put liquid in the slow cooked and left on for 9 hours on low.
Removed the bones and shredded (didn't take much) put into a pot on medium with the sauce and 200g of mushrooms (halved) and added a full bulb of roast garlic. Simmered until the mushrooms were cooked.
Served with goose fat roast potatoes and tender stem broccoli.
Soldato
Passing through the supermarket and got half price on 1.5kg of spare ribs the other day at the meat counter, perfect for the crock pot!
Had them marinade in a home made BBQ sauce over night first. I put a layer of onions and some garlic at the bottom then put the ribs in. I was thinking of thinning the sauce out with stock in case it ends up becoming dry but i was glad there was enough fat on the ribs to keep everything moist. After 4 hours on high with a muslin pouch of black pepper, dried chilli and a handful of other spices, i transferred the ribs to a baking tray. Then i grabbed the sauce/far/spiced mixture at the bottom of the pot and mixed it with more marinade to slightly thin it out and pour over the ribs. Finished them off in the oven for 25 minutes.
Had them marinade in a home made BBQ sauce over night first. I put a layer of onions and some garlic at the bottom then put the ribs in. I was thinking of thinning the sauce out with stock in case it ends up becoming dry but i was glad there was enough fat on the ribs to keep everything moist. After 4 hours on high with a muslin pouch of black pepper, dried chilli and a handful of other spices, i transferred the ribs to a baking tray. Then i grabbed the sauce/far/spiced mixture at the bottom of the pot and mixed it with more marinade to slightly thin it out and pour over the ribs. Finished them off in the oven for 25 minutes.
Man of Honour
I'd make a curry with that, but I'm not the biggest fan of lamb meat because it's so fatty.
You've got the right idea with the slow cooker approach with it though
Soldato
Moroccan lamb is a good one too.
Use them for a tagine, something like this -
https://www.rivercottage.net/recipes/lamb-and-apricot-tagine
Soldato
Used a slow cooker for the first time last sunday. Joint of pork. Waw! It was cooked superbly! Best ever for us. Meat fell apart while cutting. 9hrs on low.
Soldato
Anyone made a curry in one? You still leave it for 7 hrs or so?
Ive made a few.Done a beef and a lamb for 8 hrs on low,was beautiful.Tried a chicken one but the chicken fell apart to nothing,8 hrs was way too long.
Made this last weekend.
http://allrecipes.co.uk/recipe/2240/slow-cooker-chilli-con-carne.aspx
Gonna have to make another one,lovely.
Soldato
Did a pork shoulder in the slow cooker on Sunday - epic nom-nom-nom-ness.
Marinated it the night before with a rub of smoked paprika, dark muscavado sugar and sea salt. Browned the joint on all sides in a pan, then into the slow cooker for 8 or 9 hours on slow with apple juice. Was so good (served with mash, peas and sauce/gravy from the cooker thickened with some cornflour).
Then we did a pulled pork pizza on Monday night
Marinated it the night before with a rub of smoked paprika, dark muscavado sugar and sea salt. Browned the joint on all sides in a pan, then into the slow cooker for 8 or 9 hours on slow with apple juice. Was so good (served with mash, peas and sauce/gravy from the cooker thickened with some cornflour).
Then we did a pulled pork pizza on Monday night
Soldato
I make my curries in teh slow cooker now.
Gotta ease off with the cooking times depending on the meat, or you end up practically disintegrating the cut.
I like making Malaysian and Filipino curries. My personal favourite is goat as it comes out beautifully tender with enough bite to the meat and the flavour is wonderfully rich without being as strong as lamb. Shame that it is not sold in many butchers and is generally expensive.
If you do curries with things other than just meat, then a few potatoes are a good idea. Thin the sauce out with coconut milk if its acidic due to tomatoes and the potatoes will breakdown and re-thicken the sauce, making it nice and hearty!