In my slow cooker today.... part 2

darkblue_2

Square sausages, onion, leeks and carrots.

Potato gratin and peas will be made when I get home.

Pollycat

darkblue wrote: »

Square sausages, onion, leeks and carrots.

Potato gratin and peas will be made when I get home.

SQUARE sausages? :think: :huh:

jollyanna

I cooked a large piece of brisket in mine overnight and it shrunk to almost half its size ! I have almost a litre of meat stock from it and wonder what I can do with it apart from make soup, any ideas ?

Posh

Hi, I am new to this board and am wanting to use my slow cooker to feed 4 people tomorrow. I want to do a beef stew but don't know the best type of beef to buy and the best kind of stock to use. I've done it before and the beef has been very tough and as I am entertaining I don't want to make the same mistake. Any suggestions/tips would be greatly received...thank you!

Sunnyday

Posh wrote: »

Hi, I am new to this board and am wanting to use my slow cooker to feed 4 people tomorrow. I want to do a beef stew but don't know the best type of beef to buy and the best kind of stock to use. I've done it before and the beef has been very tough and as I am entertaining I don't want to make the same mistake. Any suggestions/tips would be greatly received...thank you!

My favourite beef is brisket, i usually put the joint in whole with some onions and a small amount of liquid and put it on low for ten to twelve hours. I find that if its on high its not tender and shrivels up.

Put the root veg in first then the potatoes, sit the brisket on top and put the rest of the veg around it. Half a can of guinness poured over will give a lovely flavour.

When its all cooked remove the beef and dice it (or shred if its too soft) and replace it then mix it all up and thicken the liquid. It will be lovely especially with plenty of black pepper YUM!

Enjoy.

SD

Posh

Sunnyday wrote: »

My favourite beef is brisket, i usually put the joint in whole with some onions and a small amount of liquid and put it on low for ten to twelve hours. I find that if its on high its not tender and shrivels up.

Put the root veg in first then the potatoes, sit the brisket on top and put the rest of the veg around it. Half a can of guinness poured over will give a lovely flavour.

When its all cooked remove the beef and dice it (or shred if its too soft) and replace it then mix it all up and thicken the liquid. It will be lovely especially with plenty of black pepper YUM!

Enjoy.

SD

Thanks for the tips, do you not cover the enite joint with liquid? I thought it had to be completed covered.:huh:

darkblue_2

Pollycat wrote: »

SQUARE sausages? :think: :huh:

It's a Scottish thing.

http://www.google.co.uk/images?hl=en&q=square+sausage&um=1&ie=UTF-8&source=univ&ei=e_-uTIHSG8yy4Qa-yYWwBg&sa=X&oi=image_result_group&ct=title&resnum=1&ved=0CCYQsAQwAA&biw=995&bih=559

Pollycat

darkblue wrote: »

It's a Scottish thing.

http://www.google.co.uk/images?hl=en&q=square+sausage&um=1&ie=UTF-8&source=univ&ei=e_-uTIHSG8yy4Qa-yYWwBg&sa=X&oi=image_result_group&ct=title&resnum=1&ved=0CCYQsAQwAA&biw=995&bih=559

Deep fried Marsbar for pudding, then? :rotfl:

Sorry, couldn't resist.

What is the meat content?
Don't they break up in the pot?

Ami82

Posh wrote: »

Hi, I am new to this board and am wanting to use my slow cooker to feed 4 people tomorrow. I want to do a beef stew but don't know the best type of beef to buy and the best kind of stock to use. I've done it before and the beef has been very tough and as I am entertaining I don't want to make the same mistake. Any suggestions/tips would be greatly received...thank you!

My favourite is also beef brisket but i use a whole joint. What i do is brown the brisket in some oil and set aside, then i add to the same pan sliced onions and garlic and when soften i add some tomato puree, a small amount of tin tomato, a glass of red wine and some beef stock. I layer the bottom of the sc with whole potatoes, lay the beef brisket on top and pour the hot mixture on top. Cook for about 5-6 hours and the beef is so lovely, perfect for carving! Not tough at all! The potatoes are lovely too as it has been flavoured by the sauce in the sc! Not sure how big your sc is but if cooking for for than 4 or if they are big eaters (like my dh!) i would cook extra potatoes in in the oven as i had a big brisket in mine so could only take a little potato so had to cook extras! Hope your dinner goes well!

Ami82

Johnnyy_Boy wrote: »

How long does that require. Do potatoes take longer in the SC ?

Sorry for the late reply! I ended up cooking the spanish stew for 6 hours and it was yum! Loads of flavours and sauce was great for dipping with crusty bread. The potatoes were fine and cooked the same time as everything else.