I've had this Slow Cooker squashed up next to Rob's crates and crates and crates of vinyl in our dusty old basement since the Christmas before last and decided it was high time it saw some daylight. Anyway, as it turns out, I like it very much, it looks nice and it gives the kitchen a warm and cosy hum. Unfortunately, I'm not doing all that well with it. Mostly I'm using too much liquid and we have been eating 'chilli soup', 'lamb-shank dhansak soup' and 'smoked rib and yellow pea soup' this week. Also my attempts to make overnight yogurt have so far failed, first time it didn't set, the next time I scorched it and it set beautifully but tasted like burnt cheese.
By coincidence I have been asked this week to go on GMTV and talk to Lorraine Kelly about the benefits of Slow Cooking (this Thursday, if you're watching) so I am determined to become an expert asap. Any tips, post them here.
In the meantime, here's a recipe from my friend Katie B's lovely book Slow Cooking. Now she is an expert so I'd rather you spent your ingredients on one of her dishes than risk them on one of mine. And if you are thinking of buying a Slow Cooker may I recommend you invest in a Cuisinart - it's more expensive than my Crock Pot but that cook and hold is worth every penny.
Katie's Slow Cooker Chinese Red Braised Beef
Serves 4 - 6
1.5kg brisket joint
2 garlic cloves, peeled and left whole
150ml light soy sauce
100ml dry sherry
1 tsp toasted sesame oil
1 tsp shredded fresh root ginger
1/2 tbsp Chinese five-spice powder
pred rind of 1 orange
150ml cold water
Place all of the ingredients in the slow cooker dish and mix well.
Cover with the lid and cook on low form 8 hours, or up to 12 hours, until the meat is meltingly tender.
Remove the meat from the slow cooker dish and carve into thick slices. Dizzle with the sauce and serve with noodles and steamed green vegetables.