Slow Cooker recipes

hidinginthebush · 08-02-2016 11:08PM

Made a beef madras curry yesterday using Patak's paste and literally followed the instructions on the jar,except I doubled up on the onions (jar recommended one), and chopped tomatoes, as they come in 400g tins.

2 onions chopped
2 garlic cloves chopped
2cm size piece of ginger (I use the squeezy tube)
Tin of chopped tomatoes
500g stewing beef (I used round steak)
Patak's madras paste (half a jar)

Fry the onions in about 2tbs of olive oil on a medium heat, just to soften them. Add the garlic and ginger after a few minutes and two minutes later add the curry paste and 50ml of water.
Allow to cook down until the water has evaporated then add the beef and fry to colour.
Add the tomatoes and another 150ml of water. If like me you use tinned plum tomatoes, break them up a bit to get the juices out.
Pop the lid on and cook on low for at least 6 hrs.

Have with rice / nan / coriander on top.

Piece of cake, takes probably 20 mins to throw together.

It was seriously good, can't recommend it enough

Glebee · 09-02-2016 08:31PM

muppet_man wrote: »

Tried out this recipe today and have to say they turned out great. Very simple to do, left on low for 8 hrs and meat just fell off. The sauce starts off with sweet taste followed by a nice kick of spicy BBQ, beautiful .
I've some sauce left over that I might marinade chicken thighs or chops with.

Had this on the go all day and I must say it was beautiful. Not the biggest fan of ordinary ribs but this was fantastic. Next time maybe not as much chilli powder. Another thing I did was strip the thin membrane off the back of the ribs.. No pancakes for me this evening, bbq ribs all the way.

OU812 · 09-02-2016 09:26PM

Glebee wrote: »

Another thing I did was strip the thin membrane off the back of the ribs..

Best thing you can do with ribs. Can't believe the number of places that don't. I even called out Pitt Bros over this in the past.

54and56 · 10-02-2016 08:50AM

OU812 wrote: »

Best thing you can do with ribs.

What's the benefit?

OU812 · 10-02-2016 10:21AM

Je_suis_Jean wrote: »

What's the benefit?

It's tough & sinewy.

Unless you're smoking over a long period, in which case it'll basically disintegrate, but if you're just cooking them low & slow, I'd remove it.

OldMrBrennan83 · 10-02-2016 10:23AM

This post has been deleted.

54and56 · 10-02-2016 12:20PM

Have this on the go at the moment - http://addapinch.com/cooking/slow-cooker-shredded-beef-recipe/

Probably the easiest thing I've ever "cooked" bar boiled eggs!!

FYI I buy 29oz jars of Montreal Seasoning for cooking steaks here http://www.amazon.co.uk/gp/product/B0014D1E1Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00 Saves a fortune buying the tiny bottles and sachets and means I always have plenty of seasoning on hand which came in handy this morning.

Deise_vixen · 12-02-2016 02:13PM

Apologies if this has been posted before, but I haven't had the chance to go back through all the posts in this thread but I tried to "boil" a ham in my slow cooker for the first time recently and it turned out really well!

Medium sized ham from Aldi
500ml can Bulmers or other cider (use 1L apple juice if you don't want to use alcohol)
500ml water
3 bay leaves
Teaspoon black peppercorns
Half teaspoon cloves

Bung everything in the slow cooker and cook on low for 8-10 hours. If there isn't enough liquid to cover the ham you might need to add more water. I cooked it over night and there was a lovely smell in the kitchen when I came down in the morning.

The ham turned out really moist and you could definitely taste the flavouring from the other ingredients. Would definitely recommend.

athtrasna · 12-02-2016 03:27PM

Deise_vixen wrote: »

Apologies if this has been posted before, but I haven't had the chance to go back through all the posts in this thread but I tried to "boil" a ham in my slow cooker for the first time recently and it turned out really well!

Medium sized ham from Aldi
500ml can Bulmers or other cider (use 1L apple juice if you don't want to use alcohol)
500ml water
3 bay leaves
Teaspoon black peppercorns
Half teaspoon cloves

Bung everything in the slow cooker and cook on low for 8-10 hours. If there isn't enough liquid to cover the ham you might need to add more water. I cooked it over night and there was a lovely smell in the kitchen when I came down in the morning.

The ham turned out really moist and you could definitely taste the flavouring from the other ingredients. Would definitely recommend.

Ginger ale also works well

keane2097 · 16-02-2016 02:29PM

Je_suis_Jean wrote: »

Have this on the go at the moment - http://addapinch.com/cooking/slow-cooker-shredded-beef-recipe/

Probably the easiest thing I've ever "cooked" bar boiled eggs!!

FYI I buy 29oz jars of Montreal Seasoning for cooking steaks here http://www.amazon.co.uk/gp/product/B0014D1E1Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00 Saves a fortune buying the tiny bottles and sachets and means I always have plenty of seasoning on hand which came in handy this morning.

Might be of use to people who want to try making that seasoning themselves:

http://www.chowhound.com/recipes/montreal-steak-seasoning-10590

54and56 · 16-02-2016 02:37PM

keane2097 wrote: »

Might be of use to people who want to try making that seasoning themselves:

http://www.chowhound.com/recipes/montreal-steak-seasoning-10590

just made a batch. I don't have the granulated onion which I'll try and get in the local Indian shop later but it looks nothing like the Montreal seasoning I'm used to which has a mostly garlic and black pepper aroma to it and doesn't have much Paprika in it or any chillie flakes but having said that the result of that recipe does look good and I'll definitely be giving it a go on a few steaks in the near future.

Dizzyblonde · 16-02-2016 07:32PM

Je_suis_Jean wrote: »

just made a batch. I don't have the granulated onion which I'll try and get in the local Indian shop later but it looks nothing like the Montreal seasoning I'm used to which has a mostly garlic and black pepper aroma to it and doesn't have much Paprika in it or any chillie flakes but having said that the result of that recipe does look good and I'll definitely be giving it a go on a few steaks in the near future.

I find it really hard to get onion granules, but I found this and use it instead
http://tesco.ie/groceries/Product/Details/?id=287296048

54and56 · 16-02-2016 08:26PM

Dizzyblonde wrote: »

I find it really hard to get onion granules, but I found this and use it instead
http://tesco.ie/groceries/Product/Details/?id=287296048

Thanks DB, the Indian shop didn't have them so I was getting worried I wouldn't find them at all!!

Just found this which might be worth a try, £5 for half a kilo - http://www.amazon.co.uk/gp/product/B005C3QP90/ref=s9_hps_bw_g325_i5

Kat1170 · 16-02-2016 09:27PM

Dizzyblonde wrote: »

I find it really hard to get onion granules, but I found this and use it instead
http://tesco.ie/groceries/Product/Details/?id=287296048

Je_suis_Jean wrote: »

Thanks DB, the Indian shop didn't have them so I was getting worried I wouldn't find them at all!!

Just found this which might be worth a try, £5 for half a kilo - http://www.amazon.co.uk/gp/product/B005C3QP90/ref=s9_hps_bw_g325_i5

Try Scobies. They have a business premises just outside Naas, not sure if they have a sales counter or are online only.
Unit A3, M7 Business Park, Newhall Interchange, Naas, Ireland

54and56 · 16-02-2016 10:26PM

Kat1170 wrote: »

Try Scobies. They have a business premises just outside Naas, not sure if they have a sales counter or are online only.
Unit A3, M7 Business Park, Newhall Interchange, Naas, Ireland

That is totally weird. I've a meeting in the M7 Business Park in Naas on Satruday :eek:

marklazarcovic · 17-02-2016 03:47PM

lidl/aldi have onion powder/granules ,usually along the top of the freezers

54and56 · 17-02-2016 05:51PM

marklazarcovic wrote: »

lidl/aldi have onion powder/granules ,usually along the top of the freezers

Thanks Mark, I checked Aldi but didn't see it. Might give Lidl a go.

marklazarcovic · 18-02-2016 03:11PM

tesco have them too if your near one

A_Sober_Paddy · 24-02-2016 09:43PM

Tonight had
Chicken Tikka with coconut cream with rice and vegetables

Tomorrow
Rogen Josh with coconut based sause with lamb shanks

Mrs Fox · 25-02-2016 01:19AM

Made a 26-hr beef bone broth with a huge piece of knuckle from the butcher. Now I'm really glad I bought a 6.5L! Pho Bo here I come.

Before that was chicken stock from kilos of bones I had in the freezer, cooked for 24 hours. Oooh the jellification.

Deise_vixen · 25-02-2016 01:19PM

Mrs Fox wrote: »

Made a 26-hr beef bone broth with a huge piece of knuckle from the butcher. Now I'm really glad I bought a 6.5L! Pho Bo here I come.

Before that was chicken stock from kilos of bones I had in the freezer, cooked for 24 hours. Oooh the jellification.

Ooooo I never thought of using my slow cooker for a bone broth/stock before, that's a real "DOH!" moment for me. Thanks so much for posting this!

Mrs Fox · 25-02-2016 01:31PM

Deise_vixen wrote: »

Ooooo I never thought of using my slow cooker for a bone broth/stock before, that's a real "DOH!" moment for me. Thanks so much for posting this!

You're welcome. It makes the best stock!
My beef broth this morning...

Also kept aside a jar of beef fat, ideal for yorkshire puddings!

OU812 · 25-02-2016 05:57PM

Mrs Fox wrote: »

Made a 26-hr beef bone broth with a huge piece of knuckle from the butcher. Now I'm really glad I bought a 6.5L! Pho Bo here I come.

Before that was chicken stock from kilos of bones I had in the freezer, cooked for 24 hours. Oooh the jellification.

Could you please post the "recipes" for both?

Mrs Fox · 25-02-2016 08:22PM

OU812 wrote: »

Could you please post the "recipes" for both?

For beef, I asked for a beef bone from the butcher. It's free. If they charge you, leave and never go back. Find yourself another butcher.

For the chicken, I had about:
4 backbones
2 dozens of wing tips
a dozen of thigh bones, and other bits. I can't recall exactly but there were loads of bones.
...they were what I had in the freezer, you can use whatever you have. Defrost if frozen.

The spice, veg and aromatics are the same:
2 onions, halved
thumb-size ginger, bashed
4 garlic cloves, bashed
1 carrot, chopped in large chunks
1 celery, chopped in large chunks
1 tbsp black peppercorns
1 cinnamon stick
2 star anise

I charred the onions, ginger and bones under the grill for a little bit, over open flame is preferable if you have it, but I don't. Add all into slow cooker pot along with the rest of the ingredients. Top with boiling water, all the way up as far as your pot allows. On low for 24-26 hours.
Strain through a sieve, leave it overnight for fat to harden (in fridge on normal days, but it was freezing cold so I left it out on kitchen counter).
The next day scrape the fat off with a spoon. Then pass the liquid through a muslin. Refrigerate or freeze in containers. Watch them wobble after refrigeration. You know you did good, kid.

OU812 · 02-03-2016 10:18PM

Made bread in the slow cooker tonight. Used this recipie: http://forthefeast.com/2011/09/rustic-italian-bread/

Came out better than expected but I've made it before traditionally & it was a nicer crust.

Had to do a couple of minutes under the grill to brown it.

K.C · 14-03-2016 05:26PM

Been a boardsie for years and just stumbled across this thread last night for the first time. Loads of great recipes, will put up some of my own soon.

fro9etb8j5qsl2 · 25-03-2016 09:02AM

I have a 2 kilo beef roasting joint that I am considering slow cooking for easter dinner. However, I like my beef to be pinkish and would be afraid that the joint would fall apart from slow cooking. How can I cook it medium rare and have it stay together? I've done chickens in the slow cooker before and they always turn out rubbery and falling asunder.

25-03-2016 09:24AM

Nathalia Slimy Washbasin wrote: »

I have a 2 kilo beef roasting joint that I am considering slow cooking for easter dinner. However, I like my beef to be pinkish and would be afraid that the joint would fall apart from slow cooking. How can I cook it medium rare and have it stay together? I've done chickens in the slow cooker before and they always turn out rubbery and falling asunder.

I'm afraid that the slow cooker is pretty unsuitable for cooking meat medium rare.

I look to Delia in such situations: http://www.deliaonline.com/how-to-cook/meat/how-to-roast-beef.html

heldel00 · 25-03-2016 11:15AM

My beef is never pink coming out of the slow cooker. Only beef I ever do in it is the cheaper housekeeper cut (or whatever they call it) because it had a texture similar to an old welly if I tried to cook it in oven

harr · 25-03-2016 11:58AM

Nathalia Slimy Washbasin wrote: »

I have a 2 kilo beef roasting joint that I am considering slow cooking for easter dinner. However, I like my beef to be pinkish and would be afraid that the joint would fall apart from slow cooking. How can I cook it medium rare and have it stay together? I've done chickens in the slow cooker before and they always turn out rubbery and falling asunder.

I would always prefer my roast beef roasted ...and if you like it pink the oven is the only way....you could put it in slow cooker on high for about 3 hours and finish it off in the oven....the only beef I would normally do in slow cooker is brisket or beef for stew or casserole or the odd time BBQ shredded beef the cheaper cuts I find work best in the slow cooker..

Slow Cooker recipes

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