Slooooooow Cooker Recipes
Discussion
Shaw Tarse said:
I'd say go larger than you think you will need & freeze what you don't eat.
Ha! I did that, with that intention. Never happened...
I'd eat a full meal, then have seconds.
Later, whilst it's cooling, I've been known to eat half a loaf of bread scooping out more unctuous goodness until the bloody thing is clean.
Lastly, the above then causes me to get it in the neck from the missus due to the whiffs generated under the duvet.
In summary, buy the smallest one you can find.
I've tried loads of pulled pork recipes, but the one that gets the most praise is this.
Shoulder or belly of pork, with the rind cut off (but make sure you don't get rid of too much fat)
Generic dry BBQ rub to cover the meat, ideally done the day before, but at worst case a few hours before.
Sliced onion in the bottom of the pan.
meat on top.
cover with a bottled BBQ sauce (I tend to use Reggae Reggae BBQ sauce)
pour over a can of full fat coke.
cook on low for 10 hours or so.
Shoulder or belly of pork, with the rind cut off (but make sure you don't get rid of too much fat)
Generic dry BBQ rub to cover the meat, ideally done the day before, but at worst case a few hours before.
Sliced onion in the bottom of the pan.
meat on top.
cover with a bottled BBQ sauce (I tend to use Reggae Reggae BBQ sauce)
pour over a can of full fat coke.
cook on low for 10 hours or so.
trooperiziz said:
I've tried loads of pulled pork recipes, but the one that gets the most praise is this.
Shoulder or belly of pork, with the rind cut off (but make sure you don't get rid of too much fat)
Generic dry BBQ rub to cover the meat, ideally done the day before, but at worst case a few hours before.
Sliced onion in the bottom of the pan.
meat on top.
cover with a bottled BBQ sauce (I tend to use Reggae Reggae BBQ sauce)
pour over a can of full fat coke.
cook on low for 10 hours or so.
Pretty much how I do it but I put some garlic cloves in the bowl with meat as it's marinating and instead of putting BBQ sauce in at the beginning I go half stock, half coke or root beer, then when it's cooked and pulled mix some of the cooking liquor and BBQ sauce in with the meat.Shoulder or belly of pork, with the rind cut off (but make sure you don't get rid of too much fat)
Generic dry BBQ rub to cover the meat, ideally done the day before, but at worst case a few hours before.
Sliced onion in the bottom of the pan.
meat on top.
cover with a bottled BBQ sauce (I tend to use Reggae Reggae BBQ sauce)
pour over a can of full fat coke.
cook on low for 10 hours or so.
ali_kat said:
ali_kat said:
I've been sent a Butter Chicken slow cooker recipe that I plan to try next week, will report back with it if it's any good.
Apologies - spending every other night looking after Mum, so not actually getting to cook at all at home (& there is no way I can give curry to her now!)I'll give you all the recipe in case anyone wants to try it
http://allrecipes.com/recipe/slow-cooker-butter-ch...
Tasted good tho
Pixel-Snapper said:
Muchas Gracias. Just simple double cooked chippies.
Finished the pork off today for lunch.
Next up for the cooker will be neck of lamb I think.
I can confirm that cheapo cuts of lamb produce the most wonderful slow cooked grub.Finished the pork off today for lunch.
Next up for the cooker will be neck of lamb I think.
My favourite is shoulder of lamb, slow cooked and then hot finished in the oven at a high heat for twenty minutes to get the browned look and taste.
The same works pretty well with cheaper breast of lamb too.
(That's Sunday sorted for me, now...)
digimeistter said:
Cheap and delicious roast beef
Brisket joint
season with salt & black pepper
sear on all sides in a splash of oil in hot pan
peel and quarter 2 onions
2 large carrots, peeled and cut into thick chunks (same height as the onions)
Place veg in the bottom, sit joint on top
pour over red wine, enough to cover the veg and add some water
sprinkle an oxo cube over and slow cook for 6-8 hours
remove joint and add another oxo cube (or more to taste) to beef up the gravy
serve with roast parsnips, cauli cheese, peas and Yorkie
melt in the mouth.
Sorry to drag up a 3 year old post! I am going for this tomorrow, after a long time away from the slow cooker. The thing that put me off it was watery stews, which I now understand to have been too much initial liquid.Brisket joint
season with salt & black pepper
sear on all sides in a splash of oil in hot pan
peel and quarter 2 onions
2 large carrots, peeled and cut into thick chunks (same height as the onions)
Place veg in the bottom, sit joint on top
pour over red wine, enough to cover the veg and add some water
sprinkle an oxo cube over and slow cook for 6-8 hours
remove joint and add another oxo cube (or more to taste) to beef up the gravy
serve with roast parsnips, cauli cheese, peas and Yorkie
melt in the mouth.
My question is, in the light of that - how much water should I be adding to the pot for this recipe?
Advice much appreciated!
Not much, I normally use a majority red wine and a tad of water usually about 85/15% ratio, but just judge dependant on the size of the joint.
I did the same recipe with a half shoulder of lamb last week and added garlic, rosemary, redcurrant jelly and mint jelly.
It was unbelievably good!
I did the same recipe with a half shoulder of lamb last week and added garlic, rosemary, redcurrant jelly and mint jelly.
It was unbelievably good!
new_bloke said:
Sorry to drag up a 3 year old post! I am going for this tomorrow, after a long time away from the slow cooker. The thing that put me off it was watery stews, which I now understand to have been too much initial liquid.
My question is, in the light of that - how much water should I be adding to the pot for this recipe?
Advice much appreciated!
Sit it on a trivet of vegetables - a rib of celery, a carrot and an onion - all roughly chunked, and add liquid to cover the veg.My question is, in the light of that - how much water should I be adding to the pot for this recipe?
Advice much appreciated!
You'll be amazed how much liquid will come out of the veg and the meat itself.
Baste the meat every hour or so with what's in the bottom of the crock, and add more liquid if it seems to be drying out.
Lamb breast just gone in on a trivet and glass of red.
6 hours to go.....
EDIT: 6 hours later....
Meat out to rest and carved into portions to be flashed off in a pan of butter.
Finished off with new potatoes roasted in the lamb fat, peas and red wine jus.
6 hours to go.....
EDIT: 6 hours later....
Meat out to rest and carved into portions to be flashed off in a pan of butter.
Finished off with new potatoes roasted in the lamb fat, peas and red wine jus.
Edited by Pixel-Snapper on Monday 18th November 08:28
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