Slow cooker...

[Deleted member 16999]

I did a nice piece of brisket in a bit a red wine, a pint of stock, shallots, carrots , garlic, thyme and a bay leaf. It was delicious.

How did you prepare the brisket, I’m nervous putting meat raw in to a SC and making sure it’s cooked through.

 

[Foxholer]

How did you prepare the brisket, I’m nervous putting meat raw in to a SC and making sure it’s cooked through.

Simply sear/seal the outside in an oiled frypan first. There's enough 'liquid' in the stock and meat to effectively boil it all the way through - at least after 6-8 hours of slow cooking! Meat should be in 'fall apart' condition after that - held together by the elasticated string!

The next few days are pretty traditional Brisket days!!!

 

[Deleted member 16999]

Simply sear/seal the outside in an oiled frypan first. There's enough 'liquid' in the stock and meat to effectively boil it all the way through - at least after 6-8 hours of slow cooking! Meat should be in 'fall apart' condition after that - held together by the elasticated string!

The next few days are pretty traditional Brisket days!!!

Cheers.

 

[Farneyman]

Do you part cook any of the spuds n veg before putting it in the sc?

No is the simple answer lol

 

[Deleted member 16999]

No is the simple answer lol

Thanks.

 

[chellie]

I don't sear any meat or par cook veg.

 

[Crazyface]

I don't sear any meat or par cook veg.

According to Jamie, who has cooked a dish browning the meat before hand and just chucking to meat in the pan, it makes not one jot of difference.

So don't waste time browning. I don't anymore.

 

[Rooter]

Made a beef in Guinness stew yesterday, 3lb of diced rump steak from the butcher, 9 hours cooking and it was ruddy bloomin lovely! So good, i have some left for my tea tonight!

I am a meet browner, adds to the flavor of the sauce in my opinion. It may not change the texture, but the caremelised bits on the bottom of the pan scrubbed off with guinness added to the flavours!!

 

[Deleted member 1740]

How did you prepare the brisket, I’m nervous putting meat raw in to a SC and making sure it’s cooked through.

Simply seasoned it and put it in with the veg, added half a bottle of red, pint of beef stock and turned it on low.

Brisket is ideal for braising, I never seal any meat I’m braising.

 

[Deleted member 16999]

Simply seasoned it and put it in with the veg, added half a bottle of red, pint of beef stock and turned it on low.

Brisket is ideal for braising, I never seal any meat I’m braising.

Cheers Stu.

 

[Foxholer]

I don't sear any meat or par cook veg.

According to Jamie, who has cooked a dish browning the meat before hand and just chucking to meat in the pan, it makes not one jot of difference.

So don't waste time browning. I don't anymore.

Indeed, not required, but it does seem to look better on the plate and seems a little easier to handle - particularly getting it out of the SC.