Beef brisket in a slow cooker on slow cooker Sunday
Beef brisket slowly cooked is a thing of beauty. Here’s how to cook it like a boss. You can’t go wrong in a slow cooker.
Author: Gary Lum
100millilitresSpicy barbeque sauce
½cupRed wine vinegar
250gramsBrussels sprouts(the baby ones)
To a slow cooker vessel add the Brussels sprouts, potatoes and cabbage. This will keep the meat off the bottom of the vessel.
Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
On top of the vegetable trivet, place the meat and then add on top the spicy barbeque sauce.
Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board. Place the vegetables into a bowl and empty the remaining juice into a jug and work out if it’s worth keeping.
With a sharp cook’s knife, slice the meat into thickish slices for dinner and slice the rest for refrigeration for work lunches.
In a saucepan, make a quick roux with butter and flour and then make a gravy with the leftover juices.
Plate up the vegetables into a shallow bowl, add a few slices of meat and then pour over the gravy.
Shoot a photograph.
Eat the meal and then wash the dishes.
Blog about the meal and hope your friends on social media will share the recipe and make you famous.
This is a fabulous meal for a cool or cold autumn or winter Sunday dinner.
If you make this please let me know what you thought of the dish and the recipe?
What are vegetable options could you use?
I did think about serving this will coleslaw but it’s getting into mid-autumn and I need comfort vegetables. I had a friend on Facebook suggest making a vegetable au gratin like a sweet potato au gratin. It can also be done in the slow cooker with aluminium foil (not to my American friends, it’s aluminium).
Can the meat be frozen?
Well, yes it can, preferably vacuum packed to avoid freezer burn and so you can gently heat it up in a warm water bath for a pseudo sous vide meal.
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How long should you cook congee in a pressure cooker?
I’ve been asked this a few times. I don’t have a mathematical formula. What I know is that for a full chicken, Mum used to cook it for anywhere between 45 and 60 minutes. I figured for 200 grams of chicken thigh meat and some bacon, 30 minutes would be fine. In fact, I think next time I will try 20 minutes to see if there is any difference.
Do you have to use a pressure cooker?
No, not at all. In fact, I like making congee in a slow cooker too. It’s basically the same recipe except you put it in a slow cooker for 6 hours.
What other meat can you use?
Almost any meat you like although I’m not sure how fish would go. Vegetarians can use tofu if they like.
This is a simple and easy version of tender fall off the bone beef short ribs. A real winner except that as I was gnawing a little piece of meat off the bone I broke a molar.
Author: Gary Lum
1rackBeef short ribs500 grams
1cupRed wine vinegar
Unwrap the ribs and put them in a roasting tray
Pour over the maple syrup, barbeque sauce, red wine and red wine vinegar
Add the garlic powder and chilli flakes
Place the coriander around the ribs
Allow to marinade for 60 minutes
Cover the roasting tray with aluminium foil and put into an oven (150 °C/300 °F) for three hours
Half an hour before the three hours, cook the cabbage and broccolini in boiling water
At three hours remove the roasting tray and uncover, add the boiled vegetables to the roasting tray and return to the oven (200 °C/400 °F) for thirty minutes
Remove the roasting tray and allow the ribs to rest for fifteen minutes
Plate up the vegetables in a shallow bowl and then add the ribs on top
Shoot a photograph and tuck in
Finish the vegetables soaked in meat juices first and then eat the meat from the ribs and gnaw the meat that is attached to the bone and break off a tooth and feel quite sad about the amount of money it's going to cost to repair
Contemplate life and then smile knowing that it's pay week next week
Post the story to Facebook and Twitter and read sympathetic replies and some funny ones about how this is a lesson for eating meat on Good Friday
Clean the dishes and wonder just how painful will it be to brush my teeth tonight
Further, meditate on the destiny of the large amount of animal flesh that is sitting in my stomach being churned and chemically digested
Find solace in the fact that I had cabbage and I'll enjoy farting in bed later tonight
I'd love it if you could share this recipe on social media, especially Facebook and Twitter. Thanks!
This was a great meal apart from breaking a tooth. I'd highly recommend it to any meat lover.
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Pork and cabbage soup on Canberra labour day 2016, what a great idea! A great way to use leftover slowly cooked pork shoulder.
It’s been two long weekends in a row. Not a bad thing. This weekend also marked the beginning of daylight saving in some states and the Australian Capital Territory. Getting an extra day to manage a slightly earlier start is a good thing.
The weather in Canberra has been good. On Saturday and today, we’ve had rain and overcast skies. Sunday was bright, shiny and relatively warm. I managed to get out for a walk around Lake Ginninderra and shoot a couple of photographs. I wanted to play with some new software. It seemed to produce a couple of nice pictures.
Lake Ginninderra photographs
The cabbage soup
On Sunday, I put a boneless pork shoulder in the slow cooker and had a nice simple pork and cabbage dinner. Today I used some of the leftover pork and boiled some cabbage along with some coconut milk to make a nice soup.
What went into the cabbage soup
Leftover pork shoulder in bite sized chunks
A quarter of a small drumhead cabbage finely shredded
One packet of salt reduced French onion soup
Use a single jalapeño pepper and red chilli sliced with the seeds included
Two hundred and seventy millilitres of coconut milk
How to put the cabbage soup together
In a large saucepan boil the cabbage and French onion soup until the cabbage is soft.
Toss in the pork and bring it back to the boil for a couple of minutes to heat the pork through.
Drain out most of the water and add the coconut milk and bring it to the boil and then turn down the heat and allow it to simmer for a few minutes.
Ladle the soup into a large bowl and then garnish with the chillies and peppers along with some chopped chives.
How does the cabbage soup taste?
It was pretty good. I thought about adding some curry powder, but the chilli and peppers added the right amount of spice while the coconut milk gave it a creamy texture.
As a kid, I didn’t like cabbage very much but as an adult, I’ve come to enjoy it as a vegetable that can absorb flavours much like pasta can. While boiling it removes the nutritional value, the fibre is still in it and it makes a great filler.
If you try this recipe please let me know what you think.
Do you like nuts for crunch? Mouthfeel is important and the best textures are crunchy ones that’s why I like to add nuts for crunch.
Based on last night’s post about eating the same thing everyday I thought I’d go with the repetition theme and cook baked salmon again. This time I added some extra greens with Brussels sprouts. Add to that a handful of slivered almonds and pinenuts you have a great crunchy tasty dish.
Baked salmon with creamy cabbage and Brussels sprout plus nuts for crunch
It’s been a long day at work. I got home around 7.30 pm and tore into the refrigerator to pull out a piece of salmon. I’ve been thinking of baked salmon all day. I still hadn’t fully formed in my mind how I was going to cook it but as I got undressed it dawned on me to to use some spinach, rocket and chard leaves along with some sliced cabbage.
The texture tonight came from the nuts in the creamy sauce along with some crunch from the cabbage.
There was also texture in the skin of the baked salmon with the sticky crispy skin.
This is a dish that needs a good amount of seasoning and it brings out the flavours and textures.
Amazing low carb baked salmon with creamy cabbage and spinach recipe