Slow Cooker recipes

fmpisces

Apologies if this has already been posted (too many pages to trawl through!) but Bia Maith have a great section on 7 Days Slow Cooker Dishes that can be prepped in an hour and frozen. Hoping the link posts correctly: http://biamaith.ie/recipe-view/684/

There's also a range of slow cooker recipes on the site.

rawn

Thanks for the tips, I will give that a try!

I tried a slow cooker pulled chicken recipe, off the top of my head it was

5 chicken breasts

Sauce:
Ketchup
Brown sugar
English mustard
Red wine vinegar
Salt
Smoked paprika
Worcestershire sauce
Dash of hot sauce
Water (will probably omit this next time)
- 4 hours on low with 2/3 of sauce ( my slow cooker might be running too hot though, it's on the fritz I think)

Removed and shredded chicken, returned to slow cooker on high for 20 mins.

Verdict: Really tasty, the flavour is all there, but the sauce is a bit thin. I won't add water next time and I think that will be perfect for me. My husband has demolished half of it already Sauce turned out really nice, I still have 1/3 of it bottled but it's quite thin, not much use as a dip.

rawn

Quick question: is it always necessary to brown mince before putting it in the slow cooker? I always have done but I'm wondering if there's much of a difference in taste/texture if i just add it raw? I'm making chilli con carne later today.

McMurphy

rawn wrote: »

Quick question: is it always necessary to brown mince before putting it in the slow cooker? I always have done but I'm wondering if there's much of a difference in taste/texture if i just add it raw? I'm making chilli con carne later today.

Id personally brown it first, for much the same reason I only fry mince in small batches.

Just placing it in the slow cooker with liquid will stew/boil your mince. Personally I don't like that texture.

You merely need to colour the mince before throwing it into the slow cooker, five to ten minutes in the frying pan tops.

Loire

fmpisces wrote: »

Apologies if this has already been posted (too many pages to trawl through!) but Bia Maith have a great section on 7 Days Slow Cooker Dishes that can be prepped in an hour and frozen. Hoping the link posts correctly: http://biamaith.ie/recipe-view/684/

There's also a range of slow cooker recipes on the site.

That's super!!

jay0109

I 'cooked' a round roast yesterday...3 hours on high, 3 hours on slow as I wanted it done by 4pm. Sitting on some veg with a glass of red wine.
It didn't come out well. It was cooked alright but flaked a lot when being carved.

Any thoughts/advice?

the beer revolu

jay0109 wrote: »

I 'cooked' a round roast yesterday...3 hours on high, 3 hours on slow as I wanted it done by 4pm. Sitting on some veg with a glass of red wine.
It didn't come out well. It was cooked alright but flaked a lot when being carved.

Any thoughts/advice?

Don't buy round steak or roast.
Imo there is no way to cook this cut without it being dry, tasteless and cardboardy. Even as mince it is awful.

Macy0161

the beer revolu wrote: »

Don't buy round steak or roast.
Imo there is no way to cook this cut without it being dry, tasteless and cardboardy. Even as mince it is awful.

Really don't agree about the dry, tasteless bit - but we do cook roundroasts and housekeepers cut (never sure are they one and the same?) in plenty of beef stock?

We just live with the "shredded" beef to be honest as we do really like the taste of it done this way. My guess is that it has to be rested more to avoid it, but like I say, doesn't bother our household so haven't really experimented too much. We do seal it first, and that seems to make no difference to that anyway.

jay0109

Aye, I sealed it too. Didn't rest it too long but not sure that would have made much difference.
Did make a nice gravy from the juices/red wine which added a lot of flavour and moisture to the dry shredded beef!

I'm not going to give up on getting this done in the slow cooker. What cut of beef should I go for next time...sirloin?

Macy0161

jay0109 wrote: »

What cut of beef should I go for next time...sirloin?

If we pay for sirloin, we normally just cook conventionally tbh.

LirW

Made one with Housekeeper's before. Turned out well enough. It's a good cut for slow roasting but the quality needs to be right, same with round roast. I just made the experience to really seal it well and cook it slow. Very slow with enough juice. I think I cooked mine 8 or 9 hours on low the last time and for being so-so quality it turned out nice.

Markcheese

I got a pork hock on Saturday.. Huge big piece.. But of course it's all skin and bone, put a dry rub all over it and literally just chucked it in the slow cooker before I went to bed, no liquid, no browning.. Nada...
It turned out really good next morning.. I took the skin and bone off put the meat in the fridge.. Then chucked some veg and water into the juice left in the crock pot, fired in some dried beans and let it cook out...
Ended up feeding 2 adults and 2 kids as burritos.. And not much fat off it.

cobham

jay0109 wrote: »

I 'cooked' a round roast yesterday...3 hours on high, 3 hours on slow as I wanted it done by 4pm. Sitting on some veg with a glass of red wine.
It didn't come out well. It was cooked alright but flaked a lot when being carved.

Any thoughts/advice?

I would cook for one hour on high.....or when steam starts escaping from lid, then remainder on low. I would seal meat first also and preheat veggies and some chopped tomatoes from tin for liquid. I add herbs and seasoning at end and thicken juice with some cornflour.

the beer revolu

So called "sealing" the meat won't effect moisture or texture, it will only effect flavour and appearance. The idea that moisture is sealed in had been debunked as a long held myth, often perpetrated by chefs who should know better.
Google it.

Upast1990

I always like slow cooker recipes and it is the best time to cook a recipe in the slow cooker.

rawn

I made fudge in the slow cooker this week -YUM. Now tbh it doesn't *really* require a slow cooker and can easily be done in a pot I assume, but I always burn chocolate that way so gave this a try!

Can of condensed milk
400g milk chocolate
1 whole Terry's chocolate orange
Large spoonful of butter
A little hot water (around 100ml)

All added to slow cooker, uncovered, on high until melted and silky smooth (around 45 mins). Poured into lined tray and refrigerated overnight. Absolutely divine, can't wait to try different flavours!

Cheshire Cat

rawn wrote: »

I made fudge in the slow cooker this week -YUM. Now tbh it doesn't *really* require a slow cooker and can easily be done in a pot I assume, but I always burn chocolate that way so gave this a try!

Can of condensed milk
400g milk chocolate
1 whole Terry's chocolate orange
Large spoonful of butter
A little hot water (around 100ml)

All added to slow cooker, uncovered, on high until melted and silky smooth (around 45 mins). Poured into lined tray and refrigerated overnight. Absolutely divine, can't wait to try different flavours!

Brilliant idea! Thanks for that, will give it a go

hidinginthebush

So I finally made beef stew in the slow cooker, turned out incredible and perfect winter warming food:

1kg round steak pieces
2 large onions
2 carrots
3 cloves of garlic
Handful of thyme
Handful of parsley
3 bay leaves
1 can of Guinness
140g tomato pureé (one of the little tins)
Pinch of paprika
Pinch of hot chili powder
~100mL water

Nice and simple:
Fry the beef in batches quickly just to brown the edges.
While you're frying, chop up the onions, garlic, and carrots
Once you have al the beef browned, throw the lot, along wit hthe chopped veg and herbs into the pot and fry away for about 10 mins.
Add the rest of the ingredients and cook on high (not low) for about 6 - 7 hours.

Delicious rich thick stew awaits!

Markcheese

Anyone notice things that do or don't work in the slow cooker?
I've sometimes had a problem cooking spuds in a stew, they just stay hard....
Recently threw some unsealed navy beans into the slow cooker with a pork shank, (the packet said no need to soak so I didn't), and came out perfectly, cooked in meat juices...

blinding

Markcheese wrote: »

Anyone notice things that do or don't work in the slow cooker?
I've sometimes had a problem cooking spuds in a stew, they just stay hard....
Recently threw some unsealed navy beans into the slow cooker with a pork shank, (the packet said no need to soak so I didn't), and came out perfectly, cooked in meat juices...

I think you are better off to cook the potatoes separately . The stews are nicer that way .

beertons

Was skimming through a cookbook I got from the NRH, recipes given by patients with brain and spinal injuries and a few staff too, and found a slow cooked stew with Guinness. It's next on my list.

SteM

Markcheese wrote: »

Anyone notice things that do or don't work in the slow cooker?
I've sometimes had a problem cooking spuds in a stew, they just stay hard....
Recently threw some unsealed navy beans into the slow cooker with a pork shank, (the packet said no need to soak so I didn't), and came out perfectly, cooked in meat juices...

Potatoes always cook through for me in my slow cooker but I have to quarter them first.

rawn

beertons wrote: »

Was skimming through a cookbook I got from the NRH, recipes given by patients with brain and spinal injuries and a few staff too, and found a slow cooked stew with Guinness. It's next on my list.

Post the recipe if it works out! It's definitely the right weather for a good stodgy stew

Markcheese

blinding wrote:

I think you are better off to cook the potatoes separately . The stews are nicer that way .

Well we'll have to agree to disagree... Stew thickened with spuds... Yum...
Started putting barly in lately as well..

hidinginthebush

hidinginthebush wrote: »

So I finally made beef stew in the slow cooker, turned out incredible and perfect winter warming food:

1kg round steak pieces
2 large onions
2 carrots
3 cloves of garlic
Handful of thyme
Handful of parsley
3 bay leaves
1 can of Guinness
140g tomato pureé (one of the little tins)
Pinch of paprika
Pinch of hot chili powder
~100mL water

Nice and simple:
Fry the beef in batches quickly just to brown the edges.
While you're frying, chop up the onions, garlic, and carrots
Once you have al the beef browned, throw the lot, along wit hthe chopped veg and herbs into the pot and fry away for about 10 mins.
Add the rest of the ingredients and cook on high (not low) for about 6 - 7 hours.

Delicious rich thick stew awaits!

rawn wrote: »

Post the recipe if it works out! It's definitely the right weather for a good stodgy stew

Just sayin'

rawn

hidinginthebush wrote:

Just sayin'

Haha, wake up Rawn!

dastardly00

Markcheese wrote: »

Anyone notice things that do or don't work in the slow cooker?

It'd be onions for me. They don't melt (not sure if that's the right term) into the surrounding sauce like they would when using a normal pot & hob combination. Say for example when making a stew/bolognese.

beans

dastardly00 wrote: »

It'd be onions for me. They don't melt (not sure if that's the right term) into the surrounding sauce like they would when using a normal pot & hob combination. Say for example when making a stew/bolognese.

That's funny, I was just about to post this beef brisket and onions recipe.

http://www.thekitchn.com/recipe-slow-cooker-brisket-and-onions-recipes-from-the-kitchn-45437

It's wonderful for this time of year. I didn't notice the onions being problematic!

dastardly00

beans wrote: »

That's funny, I was just about to post this beef brisket and onions recipe.

http://www.thekitchn.com/recipe-slow-cooker-brisket-and-onions-recipes-from-the-kitchn-45437

It's wonderful for this time of year. I didn't notice the onions being problematic!

Maybe it's just me, or else my slow cooker!

Do you find it easy/hard to source brisket?
I've had a look before in the supermarket and also asked in some local butchers (Galway city) but to no avail.

beans

I'm in London, any good butcher over here that I've asked in has had multiple cuts to choose from. I'd imagine a supermarket counter could be less likely to have some... but I find it unusual that a butcher won't have any and all cuts of beef!

Might have to give them a shout beforehand to reserve it?

hidinginthebush

dastardly00 wrote: »

It'd be onions for me. They don't melt (not sure if that's the right term) into the surrounding sauce like they would when using a normal pot & hob combination. Say for example when making a stew/bolognese.

That was a definite gripe of mine, though now I cook everything on high for 6 hrs minimum if there's onions and they'll typically dissolve then.

beans

I've only ever used caramelised onions now that I think of it, which probably affects it

arian

We usually fry onions - enough to take the "harsh" out of them - before adding them to the slow cooker, though that breaks the "chuck it all in and wait" philosophy.

OTOH, slow cookers make great soft onions for things like onion soup and onion gravy (and of course as normal fried onions): slice up loads of onions, add a touch of oil and some salt, and slow cook until they're done. They keep for at least a few days in the fridge. Never tried freezing them.

jaffa20

hidinginthebush wrote: »

So I finally made beef stew in the slow cooker, turned out incredible and perfect winter warming food:

1kg round steak pieces
2 large onions
2 carrots
3 cloves of garlic
Handful of thyme
Handful of parsley
3 bay leaves
1 can of Guinness
140g tomato pureone of the little tins)
Pinch of paprika
Pinch of hot chili powder
~100mL water

Nice and simple:
Fry the beef in batches quickly just to brown the edges.
While you're frying, chop up the onions, garlic, and carrots
Once you have al the beef browned, throw the lot, along wit hthe chopped veg and herbs into the pot and fry away for about 10 mins.
Add the rest of the ingredients and cook on high (not low) for about 6 - 7 hours.

Delicious rich thick stew awaits!

Going to try this today Might leave out the water though as seems a bit too much liquid? i guess can add later if needed.

rawn

rawn wrote: »

I made fudge in the slow cooker this week -YUM. Now tbh it doesn't *really* require a slow cooker and can easily be done in a pot I assume, but I always burn chocolate that way so gave this a try!

Can of condensed milk
400g milk chocolate
1 whole Terry's chocolate orange
Large spoonful of butter
A little hot water (around 100ml)

All added to slow cooker, uncovered, on high until melted and silky smooth (around 45 mins). Poured into lined tray and refrigerated overnight. Absolutely divine, can't wait to try different flavours!

I tried this yesterday - tastes amazing! My only complaint is that it hasn't set as I'd expect fudge to, but on the plus side I made rice crispie squares with it instead!

rawn

DÃ&#179 wrote: »

I tried this yesterday - tastes amazing! My only complaint is that it hasn't set as I'd expect fudge to, but on the plus side I made rice crispie squares with it instead!

Maybe it was too much water? Mine was also softer than I'd expected but it was still quite firm. I'm going to try a ferrero rocher one next

Pistachios & cream

I've an oxtail ragu in the slow cooker now, planning on having it for dinner tomorrow so there should be plenty of time for it to cool, fat to solidify and be scraped off and the flavours to develop.

I've never cooked oxtail before so fingers crossed this works.

McMurphy

jaffa20 wrote: »

Going to try this today Might leave out the water though as seems a bit too much liquid? i guess can add later if needed.

Giving it a go myself

I have a little jar of passata which I will subistute the puree for.

Will let it cook away all day tomorrow, it'll be a nice hearty treat to come home from work to.

the beer revolu

ahayes84 wrote: »

I've an oxtail ragu in the slow cooker now, planning on having it for dinner tomorrow so there should be plenty of time for it to cool, fat to solidify and be scraped off and the flavours to develop.

I've never cooked oxtail before so fingers crossed this works.

If you can make a good beef stew/casserole, you can make an awesome oxtail stew/casserole.
Should be great.

hidinginthebush

jaffa20 wrote: »

Going to try this today Might leave out the water though as seems a bit too much liquid? i guess can add later if needed.

Fire away, though cooking it for that long on high tends to dry things out too much IMO. That said I cook mine over night so can't top up if it's drying out.

But work away and see how it works.

Rick Shaw wrote: »

Giving it a go myself

I have a little jar of passata which I will subistute the puree for.

Will let it cook away all day tomorrow, it'll be a nice hearty treat to come home from work to.

Hmmm be careful here, the passata might make it too watery...

McMurphy

hidinginthebush wrote: »

Fire away, though cooking it for that long on high tends to dry things out too much IMO. That said I cook mine over night so can't top up if it's drying out.

But work away and see how it works.



Hmmm be careful here, the passata might make it too watery...

It was A-1.







Was a big hit. Fed me, parent in laws, a great uncle, 3 x kids.

Still some left over in the slow cooker.

Pistachios & cream

the beer revolu wrote: »

If you can make a good beef stew/casserole, you can make an awesome oxtail stew/casserole.
Should be great.

It was gorgeous, really good flavour off the meat. I served it with gnocchi and it was perfect for a miserable wintery evening

hidinginthebush

Rick Shaw wrote: »

It was A-1.







Was a big hit. Fed me, parent in laws, a great uncle, 3 x kids.

Still some left over in the slow cooker.

Delighted you liked it! Even better... tomorrow you get day 2 stew! The best type

beertons

ahayes84 wrote: »

I've an oxtail ragu in the slow cooker now, planning on having it for dinner tomorrow so there should be plenty of time for it to cool, fat to solidify and be scraped off and the flavours to develop.

I've never cooked oxtail before so fingers crossed this works.

Recipe please!

autumnbelle

Going to try campfire stew tonight in mine have any of you cooked this? Its a slimming world recipe- My ham joint is very small so not sure how it will work out but will try! http://pinchofnom.com/recipes/syn-free-campfire-stew/

Pistachios & cream

beertons wrote: »

Recipe please!

I didn't follow a recipe so amounts given are indicators. However I think it's hard to go wrong as it's very forgiving

About 8 pieces of oxtail, ranging in size from very big to tiny
1 Carrot, 1 stick celery, 1 onion all diced.
Just under half a packet of Bacon bits chopped up small
Tin of tomatoes
About half a tube of Tomato paste
Garlic, dried basil and oregano, salt and pepper
Dash of balsamic vinegar
About 300ml of red wine

I browned the oxtail in some oil and put in slow cooker, then added the diced garlic, onion, celery and carrot and cooked until onion was translucent and added this to slow cooker, I then browned the bacon bits and added them to the slow cooker. deglazed the pan with the red wine and placed juice in slow cooker. Added the other ingredients except for the balsamic and cooked on low overnight.

In the morning I spooned off the fat(there is loads) fished out the bones and gave a stir. I tasted it and then added the balsamic as well as some salt and pepper. I just reheated it in the evening.

Note. I deliberately didn't add in beef stock as I felt the bones in the cop tail would give me more than enough flavour. I think if I had added beef stick too it would have been over powering.

SoupyNorman

I entered the world of Slow Cooking yesterday. It arrived in the morning and I had a lovely piece of fresh pork waiting to go in. I really wasnt sure if it was going to come out like pulled pork but 5 hours had passed and I to check.

Let me tell you, the satisfaction I got when that pork just melted off the fork...im sold for life.

Going to throw a chicken in tomorrow!

jay0109

rawn wrote: »

I made fudge in the slow cooker this week -YUM. Now tbh it doesn't *really* require a slow cooker and can easily be done in a pot I assume, but I always burn chocolate that way so gave this a try!

Can of condensed milk
400g milk chocolate
1 whole Terry's chocolate orange
Large spoonful of butter
A little hot water (around 100ml)

All added to slow cooker, uncovered, on high until melted and silky smooth (around 45 mins). Poured into lined tray and refrigerated overnight. Absolutely divine, can't wait to try different flavours!

What sized can of condensed milk? The standard 400g or so tin?

Also, the price of Terry's chocolate orange :eek: Is there a generic alternative or maybe even put in some orange peel zest for future attempts?

Anyways, bought the ingredients so will try this tonight.

ellejay

jay0109 wrote: »

What sized can of condensed milk? The standard 400g or so tin?

Also, the price of Terry's chocolate orange :eek: Is there a generic alternative or maybe even put in some orange peel zest for future attempts?

Anyways, bought the ingredients so will try this tonight.

Aldi sell condensed milk, think it's about 1.29
I've seen Terry's chocolate orange in Dealz, 2 euro Shops and either lidl or Aldi had them in last week, can't recall which.
Dealz also sell Toblerone, handy for cheesecake.

rawn

jay0109 wrote:

What sized can of condensed milk? The standard 400g or so tin?

I put in a small tin but I'm going to add more than that next time as i found mine a little soft, so hopefully this will help! I'm going to omit the water too and try to get it silky by mixing it til my arm falls off i got the Terry's in Dealz! I have a Ferrero Rocher one to try next, the price of those was steeper but hopefully it will pay off once you have the butter, condensed milk and chocolate you can add pretty much anything else