slow cooker quick questions thread

Hopelessly_Hopeful

Liz_M wrote: »

Hi, I've got some brisket in my slow cooker. Never tried a joint before so this is my first time! I put chopped celery, carrot and onion in the bottom, then decided I'd chuck in a couple of chopped up tomatoes which I've never put in the slow cooker before but hoping they'll just cook down to mush. I put the brisket on top of this, then put some random things in that I've either put in before or seen suggested on these forums - I put a couple of oxo cubes, some garlic puree, tomato puree, soy sauce, balsamic vinegar, mixed herbs, tomato ketchup and a bottle of ale. Fingers crossed these all end up going ok together!

I usually do a similar kind of thing but have the meat chopped up, put potatoes in and do dumplings at the end. I thought for a change I'd do roast potatoes and homemade yorkshire puddings this time (can never work out why people buy yorkshire puddings as I don't see what people find hard about making them :S), so I've not put potatoes in the SC.

Anyway my question is: when it's cooked, should I just serve the veg in gravy alongside the sliced cooked brisket, potatoes and yorkshires, or should I take the brisket out, use my new stick blender and puree the veg into a thick gravy?

Sounds delicious

Why not try half and half?

HHx

clelmt

i have a marinade for pork steaks and it says to cook in the oven,
they are lovely when done but wondered if i could put them in the slow cooker and for how long

this is the recipe

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

soccermom

I have put them in the slow cooker before but usually on low for 8 hours they do break up a little so instead of steaks we got chunks, but they were lovely.

We used the cheap rib type pork steaks not sure how the loin type steaks would fair.

Hope that helps.

jackyann

This sounds lovely. I often do pork ribs in the slow cooker with a "jerk" marinade. I find the secret is to blast them under the grill after they are cooked to caramelise them.

zippychick

ive merged this with slow cooker quick questions . this thread may be useful

Zip

Icey77

I've previously made a Jamie's Beef & Guinness stew which takes a bottle of guinness and about 2.5 hrs in the oven.

Could I transfer this to the slow cooker without changing it?

The stew goes in the oven in a pan with a glass lid so the liquid does not evaporate which is why I was thinking I could transfer to a SC?

Any guidance on high/med/low and hours would be gratefully appreciated.

The current method of cooking results in a lovely stew and makes great pies too

zippychick

I would do it as normal then put it in the SC when you come to the 2.5 hours bit. i would guess 6-8 hours on low should be fine

Zip

DaisyMoo

Hi all,

Similar to an earlier question about sauces in a jar....

I've found a jar of Sharwoods korma sauce in the cupboard, could I use this in the slow cooker with some chicken or will it go horrid being cooked for so long?

Does anyone use these sauces in the SC?

TIA x

spike7451

Should be OK,but I'd add 3/4 to 1 of a jar of water to it to stop it drying up.

happy35

i use jars now and again in the slow cooker, you may not need the water as they steam adds more liquid as it cooks.