Discussion
I got one over Christmas too.. first lesson is that it needs less water/moisture for a sauce than you think - you don't lose any like you would in an oven. It also won't thicken the sauce so be prepared to add a bit of cornflour at the end.
Meat and certain veg need to be browned first.
Chicken didn't work. I suspect it was the long cooking time and drumstick and thigh combo. The result was bland.. stick to cheap cuts of beef / pork that really need to be broken down.
Did the best pulled pork ever in my slow cooker. I'd call it pushed pork, the whole thing just fell apart. Lovely.
Meat and certain veg need to be browned first.
Chicken didn't work. I suspect it was the long cooking time and drumstick and thigh combo. The result was bland.. stick to cheap cuts of beef / pork that really need to be broken down.
Did the best pulled pork ever in my slow cooker. I'd call it pushed pork, the whole thing just fell apart. Lovely.
Great for when you want to go out all day and come back home to appetising smells and a hot meal 
For simple meal - I put roughly sliced onion, carrot and celery as a base add a few peppercorns and bayleaf. Then put chunk of meat on top. Add some wine/cider/beer or water and leave to cook on slow for 6 hours.
For simple meal - I put roughly sliced onion, carrot and celery as a base add a few peppercorns and bayleaf. Then put chunk of meat on top. Add some wine/cider/beer or water and leave to cook on slow for 6 hours.
MiniMan64 said:
We've popped in the brisket this morning, thought we'd just give it a go.
Browned it off, seasoned, water and red wine, onions, carrots parsnips, mustard and set it on its way. 6 hours I think.
Will see how we got on.
You'll probably find that you've added too much liquid, as loads more will come out of the meat and the vegetables.Browned it off, seasoned, water and red wine, onions, carrots parsnips, mustard and set it on its way. 6 hours I think.
Will see how we got on.
In which case, no problem. Just strain off the juices half-way through cooking, boil hard to reduce, and return to the pot.
I've had my slow cooker for years and use it a lot. Gristlier cuts of meat work best as the connective tissues melt into a lovely savoury unctuousness. Ox cheek, flank steak, bacon collar, pork/lamb shoulder, ox tail, ox tongue all work well. Chicken is wasted, although thighs make a great curry.
It is also superb for cooking elderly wood pigeon/pheasant into a succulent korma. I just bung the carcasses in whole with a jar of sauce.
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