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Slow Cooker
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I've just purchased a slow cooker and was wondering whats the best method for cooking a joint of lamb or beef in it. Do I totally immerse the joint in water or just put a couple of centremetres in the bottom?
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For more on marking an answer as the "Best Answer", please visit our FAQ.You don't need any water .I put a half leg of lamb in in mine ,make slits in it and put slivers of garlic in the slits sprinkle with rosemary cook on slow overnight and by lunchtime it will fall off the bone.
Same with beef although I usually cook brisket on a bed of veg.Grease the pot ..layer your veg eg sliced potatoes ,carrots,shallots,mushrooms ..whatever you like ... place the joint on top and away you go ..I add a tiny amount of stock with that for a tasty gravy. If you put "slow cooker "into the search category you will find lots of discussion and recipes from fans of this wonderful invention including yours truly....welcome to the Slow Cooker Fan Club !
Same with beef although I usually cook brisket on a bed of veg.Grease the pot ..layer your veg eg sliced potatoes ,carrots,shallots,mushrooms ..whatever you like ... place the joint on top and away you go ..I add a tiny amount of stock with that for a tasty gravy. If you put "slow cooker "into the search category you will find lots of discussion and recipes from fans of this wonderful invention including yours truly....welcome to the Slow Cooker Fan Club !
Every week in the winter I have to make Mr S a sausage hotpot in the slow cooker ..well.. I like it too ! Grease the pot and layer thinly sliced potatoes ,shallots,carrots ,celery,leek,mushrooms.
Season each layer as you go.Shred about half a savoy cabbage and put that on top then pour over half a pint of vegetable stock or enough just to cover the cabbage.Brown eight good quality sausages ..I get Cumberland ones from the butcher and lay these on top of the rest .Cook on high for six hours ..delish ..you can do exactly the same with a nice bit of gammon.
Lakeland do an excellent book which I bought and can highly recommend
http://www.lakelandlimited.co.uk/product.aspx/ cookbake/cookbooks!10667
Season each layer as you go.Shred about half a savoy cabbage and put that on top then pour over half a pint of vegetable stock or enough just to cover the cabbage.Brown eight good quality sausages ..I get Cumberland ones from the butcher and lay these on top of the rest .Cook on high for six hours ..delish ..you can do exactly the same with a nice bit of gammon.
Lakeland do an excellent book which I bought and can highly recommend
http://www.lakelandlimited.co.uk/product.aspx/ cookbake/cookbooks!10667