11/04/06

Slow Cooker Recipes

The slow cooker is one of the most essential pieces of equipment in the kitchen. You can add the worst quality meat, and when it has finished cooking, it will be the most tender meat you have ever tasted. I recommend Topside Beef Steak, as it has next to no fat and is relatively cheap.

To get a better taste; if the recipe says to add water, instead replace some of the water with Red Wine. Try not to lift the lid of the slow cooker while cooking, if you do you will need to increase the cooking time by 20-30 minutes. Make sure to place the slow cooker on a heat resistant surface.

Note: None of the recipes on the page must strictly follow the ingredients list. You can add more or less of any ingredient, or add different ingredients.

Slow Cooker Recipe #1: Beef Curry

Ingredients:

• 400g approx Diced beef (Topside Steak)

• 1 can of flavoured chopped tomatoes

• 1 teaspoon of hot curry from two different brands (2 teaspoons total) (or to taste)

• Paprika

• Italian herbs

• Garlic granules

• Half an onion, diced

• Flour

Coat the meat in flour by putting the flour and meat into a plastic bag and shaking until the meat is completely covered. Put a small amount of the can of tomatoes in the bottom of the slow cooker bowl, add the diced onion, and then add the meat. Sprinkle the Curry Powder, Paprika, Italian Herbs and Garlic granules on top of the meat. The amount of herbs/garlic/paprika you add is up to you. Be aware that after cooking for a long time, powdered/crushed herbs/etc can lose some of their flavour.

Cook on Low for 8-9 hours. Test after 8 hours to see how it tastes, and if the meat is tender. You can add more herbs/spices/etc or cook for longer to make the meat more tender, if it is not tender enough. (Although after 8 hours it should be ready.)

Slow Cooker Recipe #2: Beef Stew (This recipe has been adapted from one which was in my slow cooker manual)

Ingredients:

• 400g approx Diced beef (Topside Steak)

• 4 tablespoons Heinz Tomato Ketchup

• 1 teaspoon malt vinegar

• 1 tablespoon Lea and Perrins Worcestershire Sauce

• 1 1/2 cups of red wine, or enough to cover the meat

• 1/2 teaspoon of hot curry from two different brands (1 teaspoon total) (or to taste)

• 1 teaspoon sugar

• 1 teaspoon salt

• 1 teaspoon mustard powder

• Flour

• Paprika

• Italian herbs

• Garlic granules

• 1 onion, diced

• 1 carrot, diced

Cut the meat into small pieces. Add the mustard powder and some flour, and coat the meat by placing into a bag and shaking until all the meat is coated. Put the carrots and then the onions into the bottom of the slow cooker bowl. Put the meat on top of the carrots and onions. Sprinkle the Paprika, Italian herbs and Garlic granules on top of the meat. Mix the Ketchup, vinegar, Worcestershire Sauce, curry powder and red wine in a bowl. Pour into the slow cooker bowl. Add more red wine if required to just cover the meat.

Cook on Low for 8-9 hours. Test after 8 hours to see how it tastes, and if the meat is tender. You can add more herbs/spices/etc or cook for longer to make the meat more tender, if it is not tender enough. (Although after 8 hours it should be ready.)

My Slow Cooker:

I bought the cheapest slow cooker I could find, any why not? It does everything I need and has a 3 litre capacity. Meaning that it can be used to make a meal (or two) for one person, or a meal for 4 people.

It has 4 settings, Off, Low, High and Warm. I only use Low for cooking as it makes the meat more tender. I use Warm once the meat has finished cooking, in case I want some more after I have finished what I originally took.