rimfire4969 Posted September 16, 2015 Report Share Posted September 16, 2015 We use a massive cookworks slow cooker which from memory was only around £12 on soecial at argos. Can't fault it, my favourite is sealing a pork joint in a pan then slinging in cooker all day with bbq sauce. Best pulled pork ever. That sounds good, what cut do you use? Quote Link to comment Share on other sites More sharing options...
Dougy Posted September 16, 2015 Report Share Posted September 16, 2015 (edited) Cooking wise the clue's in the name. Any meat will do, but I find the cheaper cuts tend to give the best results, a little firmer and a little more fat and flavour. Pork I would use any from the shoulder. . Beef I would use the following, Brisket, Flat-rib, Skirt, Shin, Neck anything stew wise really, Try some Ox tail some time, but don't leave it in there to go cold ... lol Edited September 16, 2015 by Dougy Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted September 16, 2015 Report Share Posted September 16, 2015 Try some Ox tail some time, but don't leave it in there to go cold ... lolI doAbout 7 pieces in for about 8 hours Leave to go cold overnight and all the fat sets hard, Scoop that off and cook for another 6 - 7 hours Shake the bones and all the meat falls off Food of the gods Quote Link to comment Share on other sites More sharing options...
GingerCat Posted September 16, 2015 Report Share Posted September 16, 2015 Mine has an auto setting but either way I leave it on 8-10 hours and it's great. The real trick is to prepare the food the night before so it marinades overnight. If u do it right u can make say a chilled or whatever and whilst cooking get a stew ready for the morning. 1.5 hours is nothing on a slow cook. No need for boiling water either but each to their own. Quote Link to comment Share on other sites More sharing options...
mel b3 Posted September 17, 2015 Report Share Posted September 17, 2015 Ive just woken up and whole house smells of the beef stew thats been cooking all night, ill turn it off now and then re heat it for tea and add a few dumplings. Quote Link to comment Share on other sites More sharing options...
Alpha Mule Posted September 17, 2015 Report Share Posted September 17, 2015 Be aware that every time you open the lid, you put the cooking back 20~30 minutes, because you let the heat out and it takes time to build that back up. If you have one with a glass lid, just give it a shoogle and the condensation runs off and you can see inside. Quote Link to comment Share on other sites More sharing options...
Archie-fox Posted September 17, 2015 Report Share Posted September 17, 2015 Best thing I ever bought, I cook all sorts in mine, from spag Bol to corned beef... Turn it on when I leave for work, when I walk in 12 hours later it's all cooked...stews,currys, everything.. Quote Link to comment Share on other sites More sharing options...
saddler Posted September 17, 2015 Report Share Posted September 17, 2015 There was one in the local Tesco for ages, then Costa Coffee took over & now she just does the washing up... Quote Link to comment Share on other sites More sharing options...
flynny Posted September 17, 2015 Report Share Posted September 17, 2015 Slow cookers are an essential bit of kit to the game hunters arsenal, just as important as the rifle or shotgun and a good knife, I've got a cheap cook works one and it's done the job for years, Atb Flynny Quote Link to comment Share on other sites More sharing options...
robbiep Posted September 18, 2015 Report Share Posted September 18, 2015 We used to have one. On before work, eat after work. We do the same thing now but with the simmering oven in the Aga. Ditto. Our slow cooker does only gets used a couple of times a year now. To the OP : either the slow cooker is faulty, or you're just putting too much in it/not leaving it for long enough (or a mix of the 2). When we used ours we'd set it up first thing (7am), for eating 12 hours later, use boiling water, and have great meals out of it. Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted September 18, 2015 Report Share Posted September 18, 2015 That sounds good, what cut do you use? Sorry for the late reply, From memory I think it was just a bog standard roasting joint not sure which cut? Not very helpful I'm afraid but I'm sure any would work. Quote Link to comment Share on other sites More sharing options...
stuey Posted September 20, 2015 Report Share Posted September 20, 2015 Did a nice bit of beef shin this morning in our Russell Hobbs one. Meat, carrots, turnip, small potatoes, onion and mushrooms. Beef stock cube and hot water to cover the veg. On at 9 am and off at 4pm. 8 dumplings on top and in the oven minus the lid for 45 mins and then served up with my wife's home made bread. Can't beat a slow cooker! Stu Quote Link to comment Share on other sites More sharing options...
craftycarper Posted September 21, 2015 Report Share Posted September 21, 2015 What's even better is that slow cooker season is now upon us, sod the salads etc now. Fill it up in the morning and sod off out with ferrets or gun for the day, I love this time of year it's my favourite time to be out and about, and to top it all, you get indoors to a cooked meal waiting for you..... Happy days! Quote Link to comment Share on other sites More sharing options...
sishyplops Posted September 21, 2015 Report Share Posted September 21, 2015 Fav recipe winter beef stew 675g beef stewing steak 350g mushrooms 4 carrots 1 stick celery clove crushed garlic large onion 2-3tble spoons plain flour 1 1/2 tble spoons paprika sea salt black pepper 1 tin of drained chopped tomatoes 1/2 pint beef stock, (stock pot mixed) frozen aunt bessie dumplings lightly brown meat for 3-4 min then put in the slow cooker, put flour paprika salt and pepper in a bowl and mix well together, sprinkle this mixture over the beef and stir it all in to get an even coating, chuck everything else in the slow cooker for 6-8 hrs string occasionally, 40 min before end drop in 4 frozen aunt bessie dumplings i love to do this before i head off to work and come home to the smell of it lush Quote Link to comment Share on other sites More sharing options...
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