In my slow cooker today.... part 2

beanrua

pammie39 wrote: »

hi all

could someone tell me where im going wrong please.......
beef caserole...cubed beef etc.....excellant and soft.
tried a joint of beef...turned out like rubber, even my cats couldnt eat it !!!!..cooked it in liquid aswell !!!

please help
thank you

I'm no expert but I always seal my joint of beef on a hot pan first and then put it into slow cooker - always comes out perfect. Hope this helps.

andrewsmum

pammie39 wrote: »

hi all

could someone tell me where im going wrong please.......
beef caserole...cubed beef etc.....excellant and soft.
tried a joint of beef...turned out like rubber, even my cats couldnt eat it !!!!..cooked it in liquid aswell !!!

please help
thank you

I dont add any liquid to any meat joint and I cook it for a long time, say overnight on low.

Tomorrow I will be cooking my piece of ham in mine.

Sunnyday

pammie39 wrote: »

hi all

could someone tell me where im going wrong please.......
beef caserole...cubed beef etc.....excellant and soft.
tried a joint of beef...turned out like rubber, even my cats couldnt eat it !!!!..cooked it in liquid aswell !!!

please help
thank you

How much water did you add?

I only add a couple of spoonfuls - enough to wet the bottom and its great.

If you added too much it may have boiled it. The only other things that i can think of are cooking it too hot too fast eg on high or if the beef is too lean and there isn`t enough fat to keep the beef moist.

My favourite cut for the sc is brisket as it always turns out perfect.

Hope that you can work out what went wrong and have better luck next time.

SD

kittywight

gammon in cherry coke, in the slowcooker this evening

all ready for christmas day tommorow


merry christmas everyone xxx

cdodd

earlier giblet stock for gravy tomorrow
tomorrow turkey bone stock for turkey soup boxing day!

jfdi

Christmas pud in my Slow Cooker ready for tomorrow - Microwave died & I couldn't face the hassle of steaming it for hours!

Merry Christmas one & all!

xx

ms_night_ryder

Ive got a chicken stock in mine at the minute, will turn it off when I head out for dinner later, thinking of turnoing it into a carribean soup, tomorrow, as I have a head cold, came on today, so will spend the next 2 days indoors, drinking soup, trying to get better before new years.

pink_princess

I have the basis of a vindaloo in mine, will use up left over 3 bird roast with it on Thursday.

laura8417

Pork steaks and gravy, with pot herbs

Diflower

Yesterday I cooked our Christmas dinner in the Sc:T
There was only the 2 of us so we had a Middle eastern feast; starter of breads and olives with hoummus, then half a shoulder of lamb which normally I'd have slow-roasted. It was very well-trimmed of fat, otherwise I'd have cut as much off as I could.
I studded it with garlic, then coated it with a mix of harissa, ras el hanout & pomegranate molasses. Put it in the sc, squeezed over the juice of a clementine and put the two halves into the sc. Started it on high for about an hour and a half, then low for about 4 1/2 hrs.
We were having roasted veg with it, so once the oven was hot I took the lamb out and put it in a tray in the oven, with another spoonful of pomegranate mollases spread over. I also found and removed some fat that hadn't cooked off.

It was utterly gorgeous, and so easy; many thanks to all those who have said you don't need extra liquid. It looked and tasted exactly as it would if it had been slow-roasted. There was loads of liquid which I just poured off, it was too strong to serve and hadn't planned to anyway. Once set there was a good thick layer of fat, the meat itself wasn't fatty at all. A huge success:)
We had it with tabbouleh and the roast veg (courgette, peppers & red onion plus a few tiny tomatoes).