Dice it, roll it in seasoned flour then sear.... it does make a difference most times...... just dont put too much liquid in the slow cooker..... just and only just enough
Dice it, roll it in seasoned flour then sear.... it does make a difference most times...... just dont put too much liquid in the slow cooker..... just and only just enough
Marrow bones are back! Here ooop north one of our friends is a butcher in a immigrant area...not halal I might add....he is doing a roaring trade in different parts of beasts. Sheeps heads are a favourite, hearts and marrow bones whole joints of meat that used to be boned for us are now sold in lumps for the immigrant population.
I buy shin for a casserole I don't usually seal it first for slow cooking. Just be careful of the amount of water/gravy you use.
I usually use braising steak, trim, dice, seasoned flour etc. - as Slapshot said. I make sure the veg cook in the slow cooker as well, for vitamins and flavour.
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.