Slow Cooker - The Recipe Collection

xxbutterflygirlxx · 3 April 2005 at 9:46PM

Thanks for that, I'm doing my brisket tomorrow, it is a huge piece so I might cut it into two. I am going to do it for 8 hours on auto which does seem to cook things quite quickly (auto is high for a few hours then turns to low). Anything I can add to make it tastier? A stock cube perhaps?

Suzy_Babe · 3 April 2005 at 9:57PM

I used to thinly-slice an onion, a stick of celery and a couple of carrots, then partially cook them in the microwave. I would place these at the bottom of the slo-cooker, place the brisket on top, and then add beef stock.

Enjoy!!

tiff · 3 April 2005 at 9:58PM

Take a look at this thread for ideas http://forums.moneysavingexpert.com/showthread.html?t=34872&highlight=brisket

filigree_2 · 4 April 2005 at 1:43PM

Mmm, meatloaf in a slow cooker. Just call me Ma Walton

I've found loads of recipes, and I've got my own but I'm wary of the cooking process. The recipes I've found all say you should mix up your meatloaf ingredients and dump them into the slow cooker, they don't say to add any liquid or anything. It seems a bit strange to me to just throw gloopy mince/egg/breadcrumbs into a dry slow cooker. How do I know I won't just get blobby mince?

I wondered if it would be possible to form the loaf in the loaf tin and put that in the slow cooker, with lots of boiling water to create a kind of bain marie effect.

Any tips anyone? I don't want to waste a lot of ingredients on a disaster.

iris · 4 April 2005 at 2:47PM

2 ozs stuffed green olives
15 ozs can ratatouille (could be leftovers)
8 ozs minced beef
8 ozs pork sausagemeat
3 slices white bread (soaked in water and then squeezed dry)
1 tablespoon chopped parsley
salt and pepper (to taste)

Method - Distribute the olives evenly over the base of a greased 1 lb loaf tin and then cover with half ratatouille spreading it evenly. Mix beef and sausagemeat together in bowl. Mash bread with fork and add to meat mixture together with parsley. Season and add remaining ratatouille. Mix well, put into loaf tin, smooth top and cover with piece of greased foil. Place tin in slow cooker and pour in sufficient boiling water to come halfway up sides of tin. Cover and cook on High for 30 mins and then turn to Low for a further 5-6 hours (or on auto should be ok) Run knife round sides of meat loaf and turn out on to a serving dish. Serve with creamed potatoes.

I have taken this from my old Mary Berry 'One Pot Cooking' book. All her recipes are good.

catznine · 4 April 2005 at 4:34PM

These recipes sound yummy! I've got both slowcookers going right now! 4 chicken breasts, tin of condensed meditteranian tomato soup, dash of red wine, sliced leeks and courgettes and some sliced mushrooms that needed using up. Have just added some leftover potatoes (have been following Sarahsavers advice and am using up all my sad looking potatoes by roasting and freezing them like aunt bessies - Thank you Sarah!).

In my Mums old slowcooker I have put 1 freezer container of cooked apple (from last years rented apple tree yield), some mincemeat and some cinnamon - smells lovely and I will make a crumble mixture soon - Can I cook this on top of the apple and mincemeat in the slow cooker or will I have to put everything into a casserole and oven cook it?

halloweenqueen_2 · 4 April 2005 at 4:43PM

Just got my 6.5l slow cooker - what can i do with casserole beef? Please be gentle have never used a slow cooker before!

catznine · 4 April 2005 at 4:54PM

You will love your slowcooker I promise! Just brown your meat in the usual way and pop into the crock with some sliced vegetables (whatever is to hand) some gravy I sometimes use bisto granules and add a bit of wine to it. Add seasoning. Turn onto high for first hour and then down to low for rest of duration. If you want to add dumplings do this in the last hour, they are delicious cooked this way.

halloweenqueen_2 · 4 April 2005 at 5:08PM

Thanks - can't use wine though! If I put it on high all day would it be Ok or best to do it slow - i've got to go put all day and want din dins when i get home! How much gravy would you use?

catznine · 4 April 2005 at 5:16PM

If it is on all day best to do it on low but give it a quick burst on high while you are there, just remember to turn it down before you go out. As for gravy it depends on how much meat you are using - you don't need so much in a slow cooker - I make 1/2 pint up for the 2 of us and double that if more of us. The 6.5 cooker is very useful if you want to make extra and freeze some for another day. The wine isn't necessary, I just add it for flavour, try a dash of lee and perrins.

hth

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Slow Cooker - The Recipe Collection

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