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  1. #1
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    Default Slow cooker help

    So I got a slow cooker for mothers day and I'm feeling underwhelmed.

    First time I converted an oven beef, carrot and mushroom casserole. After 6 hours on low the meat was still a bit tough and carrots hard. 2nd meal was jacket potato and they were a winner. Last night I did baked beans overnight but some of the beans were still not cooked properly and I had to finish in the oven. Tonight I did meatballs. I layered onion on bottom, added meatballs and a diced tomato. Pored over beef stock mixed with cornflour. Result was average, pretty bland really.


    Am I doing something wrong? Any tips? Anyone have any favorite recipes that don't use tinned soups or packet mixes (we are mostly preservative free?

  2. #2
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    What meat did you use for the beef?

    Yesterday I did lamb shanks with rosemary, carrots, zucchini, capsicum, onion with tomato paste, vegetable and beef stock.

    I do roasts in there all the time.

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    I used Chuck steak for the casserole. I think if I cooked it longer it would have eventually softened up.

    I wanted to try a roast but after my previous attempt I wanted to master using it first.

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    My favourite slow cooke recipes are a beef Ragu - made with beef ribs, it is quite a long, complicated recipe, but you would probably find something via Google, my recipe is meant to go 3 hours in the oven, but I do about 8 hours in the slow cooker on low, or 6 ish on high.
    Also lamb shank soup - 1 to 2 lamb shanks, 2 carrots grated, couple of sticks of celery chopped, 2 onions diced, about 3/4 cup of pearl barley and chicken stock to fill up the slow cooker (mine is quite a big one). Need to add a reasonable amount of salt and pepper or it will be bland (depending on how salty your chicken stock is I guess). I cook about 8 hours on high. When it is cooked the meat falls off the bones and you can pull them out. You can brown the lamb shanks before you put them in, but you don't have to.
    Also do my bolognaise in there which gets turned into chilli con carne or lasagne.
    I think the best recipes are when the meat is still on the bone.

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    I always cook on high. For 6 to 8 hrs for cheaper cuts of beef or lamb. I dont stop it until the meat has relaxed. The meat stays tight for many many hrs then it relaxes eventually.

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    Thanks for the tips. I am going to attempt a coq au vin on Sunday using chicken legs. So should I maybe cook it in high? About 6 legs in a 3.5 ltr slow cooker. 6hrs or longer?

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    I would be cooking for longer on low. Or use the high setting.
    Chuck steak takes a longer time than other cuts too.

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    I cook mine on auto so it adjusts itself when it needs to. On at 9am and off at 6pm.

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    Quote Originally Posted by inner hippy View Post
    I used Chuck steak for the casserole. I think if I cooked it longer it would have eventually softened up.

    I wanted to try a roast but after my previous attempt I wanted to master using it first.
    I usually do 8 hours on low.

    What did you do with the roast? I put sliced onion on the bottom.

    Pork ribs I cook for 8 hours. Only tried them for the first time recently and they were delicious.

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    It can be trial and error. I usually cook 2kg of meat ( chicken beef etc) plus all the added liquid, veges etc so i get multiple meals so it would probably take longer. Generally i have it on my 8am and we eat it at about 5pm, plus divide and freeze the rest. If the meat isnt falling off the bone, i keep cooking. Always on high for us for a big batch.


 

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