what to put in the slow cooker

[pistonmember]

Ive just put some beef braising steak in the slow cooker with 2 beef oxo cubes.

What else could i put in for flavour (apart from red wine ive done that loads)

I was thinking onions mushrooms and would a chillie be a bit too random or could it work?

[Barryboyni]

Chili mushrooms. Hmmmm.

[pistonmember]

Barryboyni said:

Chili mushrooms. Hmmmm.

Leave the chilli out do you think?

[sherman]

Pork shoulder in cider would work

Brisket with root veg and nothing else makes for some cracking gravy.

[pistonmember]

sherman said:

Pork shoulder in cider would work

Brisket with root veg and nothing else makes for some cracking gravy.

Ive already got the beef in lol, im not a fan of slow cooked carrots/veg i only like onions slowly done.

[bobbo89]

Redcurrant Jelly

[jas xjr]

chilli works with most things

[calibrax]

pistonmember said:

Ive already got the beef in lol, im not a fan of slow cooked carrots/veg i only like onions slowly done.

Carrots, celery and onion, finely chopped, will add tons of flavour but won't make it taste of them - it's called a mirepoix and is the base for many stews & soups. Makes a huge difference.

To slow cooked beef I would add tomato puree and/or ketchup, and also anchovies. Again, you won't taste those spcific flavours, but they will make the stew more "meaty".

[Barryboyni]

pistonmember said:

Leave the chilli out do you think?

I like Chili beef. Never tried Chili mushrooms before though. Maybe make an interesting starter? I would serve them hot with a cold mushroom an white wine dipping sauce. Loads of fresh cream in it. Mmmmm. It's giving me the food horn.

[S6PNJ]

Something from within this thread?

[pistonmember]

calibrax said:

Carrots, celery and onion, finely chopped, will add tons of flavour but won't make it taste of them - it's called a mirepoix and is the base for many stews & soups. Makes a huge difference.

To slow cooked beef I would add tomato puree and/or ketchup, and also anchovies. Again, you won't taste those spcific flavours, but they will make the stew more "meaty".

Will have to try this as long as i cant directly taste carrots and celery

[calibrax]

pistonmember said:

Will have to try this as long as i cant directly taste carrots and celery

Trust me, chop them finely and you won't. They basically turn to mush, thickening your gravy and providing a good base for the meaty flavours.

[Mobile Chicane]

calibrax said:

pistonmember said:

Will have to try this as long as i cant directly taste carrots and celery

Trust me, chop them finely and you won't. They basically turn to mush, thickening your gravy and providing a good base for the meaty flavours.

^^^ Definitely this.

Chop up a carrot, a rib of celery and an onion to approximately the size of Dolly Mixtures, and they'll add a lovely savouriness to the sauce as they cook down.

Another tip is mushrooms. If you have a stray fresh one you'd otherwise throw out, slice it thinly and dry on paper towels on a radiator.

Drying will concentrate the flavours for an umami punch once crumbled and added to any savoury dish.