Slow cooker disappointment, what are we doing wrong?

[Selvedge]

Whenever we use the slow cooker we are disappointed with the results. The meat is always dry and stringy. Had a brisket of beef in there last night and it's just not very nice. Did pulled pork recently and the flavours were all there, it's the meat that is no good. Where are we going wrong? Advice please!

I've never got on with my slow cooker either. Have given up on it

I think it's like everything - you need to get to know it to be able to use it properly. Most slowcookers are different and cook on differet heats.

12 hours is too long, I feel.

I put in the beef joint, smother in mustard, add a few onions or whatever and beef stock (approx two inches or so) and cook for six hours.

Wholegrain

Bloody auto correct

Self saucing puddings work well and have done a couple of chocolate lava cakes

12 hours! I know it's a slow cooker but they are not that slow 4-6 hours is plenty.

Is never occurred to me to try and do a cake or pudding other than rice pudding in there!
We had slow roasted BBQ belly pork in ours today and it was lovely.

I'd agree with less time and a better source of meat.

Most things usually take 8 hours on low, or 4 hours on high.

but slowcookers are perfect for cheaper cuts of meat.. that reminds me. I use this recepie for slow cooker beef OP.. I don't however flash fry first.

www.mummymishaps.co.uk/2011/11/slow-cooker-roast-beef.html

I add a good squirt of tomato puree though to break down the gristle but it's lovely if you put red wine in.

I have to try making cakes

and I use lazy garlic and 2 stock cubes rather than just one.

Gamerchick Do you put 2 stock cubes in the same ammount of water or make twice the volume? That recipe looks pretty much like what I did! To quote Jenny I like the fact that I can leave it all day while I am doing other things for an evening meal, or pop it on before I go to bed if I wanted it for Sunday lunch.

SoonToBeSix I was under the impression that the longer you left it the better it got!

Will try with mustard, onions and 2inches littlegreengloworm, sounds promising.

Will also look at FB deemented.

I think the fatty meat is crucial here. DP has just declared that Morrisons beef has been rubbish however we have cooked it recently and could quite possibly be horse.

Gamerchick Do you put 2 stock cubes in the same ammount of water or make twice the volume? That recipe looks pretty much like what I did! To quote Jenny I like the fact that I can leave it all day while I am doing other things for an evening meal, or pop it on before I go to bed if I wanted it for Sunday lunch.

SoonToBeSix I was under the impression that the longer you left it the better it got!

Will try with mustard, onions and 2inches littlegreengloworm, sounds promising.

Will also look at FB deemented.

I think the fatty meat is crucial here. DP has just declared that Morrisons beef has been rubbish however we have cooked it recently and could quite possibly be horse.

Why 2, why?

Well I fill mine up to half way up the beef and it's a big pot so yes 2 for what I put in.

It's likely the 12 hours that's the problem. 6 on low 8 at a push.

When I put the joint of meat in I put enough water to just sit on the top of the meat

ILoveCoreyHaim just going through the soy ginger recipe for friday dinner and it says cook for 5-6 hours on low. Considering all the above this seems like a long time. How long do you actually cook it for?

Gamerchick understood! But do you see my point? Jenny must go to bed very late and eat lunch very early... (BTW my last post was about my previous double post rather than a question about your stock cubes!)

I think that slow cooking is not as straightforward as it presents itself!

This beef bouguignon recipe is fool proof and divine.

So do you do it for the full 8 hours WanttogotoDisney? At least I have heard of Julia Child! Would be inclined to put the extra cognac and butter in...

Depends how thick the thighs are. Mine was done in 4 but small supermarket thighs.

8 hours on low setting but if I don't have that much time I use the medium setting and put it on for 6 hours. It has tons of liquid that cover the meat so it all stays juicy and takes on a gorgeous flavour soaking up the wine. Even my 3 year olds loved it and kept asking for more 'soup' on their rice.

I don't bother with the butter or the cognac and I don't use bacon either. I just fry up the beef, then the veg, chuck it in the pot with the onions (I generally use small shallots) and mushrooms and pour over the stock and wine. Takes 15 minutes to prepare.

Let me know how you get on.

ILoveCoreyHaim just had soy ginger chicken. Delicious! Did it for 3.5 hours, any more would have been too much. Thanks!

i think slow cookers are hotter than they used to be so most stuff is easily done in eight hours and less if you have it on hot

the only thing i do longer than that is shin of beef, overnight or all day with onions, carrots, celery, stock, and then pick the meat off the bone, serve with a pil eof mash or do something like HfW sweet and sour beef which is a great recipe and the shin of beef reheats beautifully.

The self saucing puds are amazing! Everyone should do that at least once, and rice pudding too...esp with coconut milk!

I don't think it's necessarily the 12 hours you have it cooking - it's that half of it isn't covered by liquid while it's cooking. I've got a ridiculously cheap slow cooker, and I'm a rotten cook, and have had better results from that than my regular cooking! But everything does have to be covered by liquid.

Hang on, can it really not be left 8-12 hours? I was just thinking of buying one for when I go back to work, with visions of putting it on in the morning and having yummy stews for when we arrive home...

Custard, twice I've forgotten it was on and gone out, rushed back (after HOURS), and my flat hadn't burned down, and the stew was delicious.

I'm very much of the "longer is better" frame of mind, BUT it must be completely covered in liquid. Any cut of meat, however fatty, will be nasty and dry if cooked for hours otherwise.