Steak & Guinness in the slow cooker?

lil_me

lbt- I put them in half covered, yes they come out soft and melt in the mouth, an hours for big dumplings could probably pop them under a grill to brown them but I like them soft better now

bobsa- I don't brown the meat either, did once but found the gravy is nicer if I don't, I sling everything in raw and cook it for at least 6 hours, seems to be fine, the flour coating I was told is just to help thicken the gravy which you can do later.

bobsa1

Hi, just read Jamie o idea and sounds great. At the moment I don't have a kitchen, due to flooding and I was wondering if I could cook this, but I don't have any way of browning the meat (other than microwave.) Should I coat meat in flour then put in SC raw, or coat meat and then microwave? Also I can't cook onions etc unless in the microwave, would that be okay.

I have a tiny bit of worktop in lounge, microwave and slow cooker- probably no kitchen until xmas.

All help useful as currently feeding family of 5 out of microwave and slow cooker seems great idea.

lbt_2

Hi bobsa, I would coat it in the flour and put straight in the SC and give it a good stir when you add the Guinness. If not, you could miss out the flour, put the meat straight in and thicken later as lil_me suggests. Don't worry about the onions, just put them straight in.

Also, for Christmas you can make your own Christmas pudding in the SC too if you are feeling adventurous. I vaguely remember a thread a little while ago where someone wanted to cook a jacket potato in the SC!!

Thanks lil_me - I'll give it a try. I am sure I have a dumpling recipe of Jamie Oliver's somewhere.

BTW, rice pudding was pretty revolting :eek: Way too sweet and too runny, but it was the MR recipe I followed. I might be able to get a better recipe if I hunt around. To be honest, I am not too worried about rice pudding, I just wanted to use the SC to get to know it a bit better

Rossy2692

~Chameleon~ wrote: »

Am I the only one that thinks everything cooked in a slow cooker tastes the same? Maybe it's just me, but I can't seem to get on with mine and everything tastes like overcooked/stewed mush

Yeah, the few recipes i have tried i have to agree they all do taste the same, they seem to be missing a depth of flavour and always on the bland side, even though I season!

lbt_2

Rossy, if the food seems a bit bland, perhaps there is too much stock in the SC? Sorry if you already know this, but if you are adapting a normal recipe designed for the hob or oven, you often don't need as much liquid as the recipe states.