Slow cooker

Donkey sauce with an 8-hour slow cooked rib eye fillet roast by Yummy Lummy

Donkey sauce I hear you ask? I made it for the first time last night and had it with leftover beef brisket on a brioche bun.

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8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce

Recipe

8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
Print
Donkey sauce with an 8-hour slow cooked rib eye fillet roast
Prep Time
20 mins
Cook Time
8 hr
Total Time
8 hr 20 mins
 
The main part of this recipe is the beef, the donkey sauce just makes it better, similar to the way horseradish can enhance beef.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 2 kg rib eye fillet roast (rolled and tied)
  • 1 turnip (diced)
  • 1 potato (diced)
  • 1 Hawaiian sweet potato (diced)
  • 1 onion (diced)
  • 1 carrot (diced)
  • 2 stalks celery (sliced)
  • 1 cup wine
  • 1 cup stock
  • spring onions (sliced)
  • Parsley (chopped)
  • Lime zest
  • Caramelised onion
  • Lettuce
  • Tomato
  • Donkey sauce
Instructions
  1. In the slow cooker vessel add the onion, carrot, celery, potato, turnip and sweet potato and then pour in the wine and stock. It doesn’t really matter what wine and stock you use.
  2. Place the rolled rib eye fillet on top of the vegetables and then place the slow cooker vessel into the body of the slow cooker and turn on for eight hours.
  3. After eight hours prepare a salad of tomato, lettuce and spring onion with some parsley too.
  4. Open the slow cooker and lift out the beef. Allow the beef to rest covered with aluminium foil for fifteen minutes.

    Eight-hour slow cooked beef straight out of the slow cooker Gary Lum
  5. After the beef has rested, carve the rolled roast into three even portions. Vacuum pack and seal two portions and place in the freezer for later enjoyment.
  6. Place the remaining portion into a shallow bowl and the plate up with the salad. Add a good portion of donkey sauce to meat and a couple of tablespoons of caramelised onion.
  7. Garnish with chopped parsley and lime zest.
    Limes ready for juicing and zesting Gary Lum loves lime
  8. Shoot a photograph and then enjoy the sumptuousness that is 8-hour slowly cooked rib eye fillet roast.
  9. Wash the dishes.
  10. Write the recipe and blog hoping people who read this will share it on social media, especially on their Facebook pages and Twitter accounts.
Recipe Notes

This dish will satisfy you and make you happy enough to smile  just at the thought of it. Meat is good.

Limes ready for juicing and zesting Gary Lum loves lime
Limes ready for juicing and zesting
Eight-hour slow cooked beef straight out of the slow cooker Gary Lum
Eight-hour slow cooked beef straight out of the slow cooker
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce
Donkey sauce ready for dripping all over myself Gary Lum
Donkey sauce ready for dripping all over myself

Frequently asked questions

Why do you like slowly cooking beef so much?

I love the flavour but mostly the texture of the muscle bundles separating with little effort and that cutting across the grain is almost effortless with a good knife which means chewing is a joy.

Who created donkey sauce?

I answered this in my recent post. Check it out.

Why do you eat so much?

It’s a weakness. I must stop eating so much.

Do you have any similar recipes?

You better believe it. Check 1, 2, and 3.

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Gary Lum QR Code

Medical Fun Facts
Donkey sauce Gary Lum
Donkey sauce
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How to slow cook a delicious peppery chicken curry | Yummy Lummy

One of my favourite Dad-cooked meals is chicken curry. I can never get it just like Dad’s so I don’t try. This is an attempt at something different using a slow cooker.

Jump to RecipeFAQ

Slow cooked delicious peppery chicken curry made by Gary Lum
Slow cooked delicious peppery chicken curry

Recipe

Slow cooked delicious peppery chicken curry made by Gary Lum
Print
How to slow cook a delicious peppery chicken curry | Yummy Lummy
Prep Time
5 mins
Cook Time
6 hr 30 mins
Total Time
6 hr 35 mins
 
I promise you this is a fantastic autumn or winter comfort food chicken curry. It’s slowly cooked for tenderness and has a lovely spicy kick for a party in your mouth.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 4 Chicken thighs (skinless)
  • 2 Potatoes (quartered, medium sized)
  • ½ Cauliflower (broken into florets)
  • 1 cup Frozen peas and corn
  • 1 Tomato (diced)
  • 500 mL Chicken stock
  • 1 tablespoon Curry powder
  • 1 dessert spoon Chilli preserve
  • 1 tin Green peppercorns
  • 270 mL Coconut cream
  • 1 packet Microwave rice
Instructions
  1. To the slow cooker, heating vessel, add the chicken, potatoes, tomato, cauliflower, peas and corn plus the chicken stock, curry powder, chilli preserve and green peppercorns.

  2. Place the cooking chamber into the slow cooker, seal the lid and set for 6 hours.
  3. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and empty the contents into a large wok and bring everything to a simmer to reduce the liquid.
  4. When the liquid has reduced add the coconut cream and bring to a simmer and reduce to a creamy consistency.
  5. Put the cooked rice into a bowl and add chicken and vegetables from the wok.
  6. Store the rest of the curry for another meal.
  7. Shoot a photograph and then eat the curry.
  8. Wash the dishes and then write the recipe up.
  9. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

This is a pretty easy slow cooker meal, but I can totally understand how you’d like to make this in a pressure cooker or just slowly cook in a large saucepan.

I hope you enjoy making this and eating this. 

Frequently asked questions

Is curry better the day after?

Yes, always.

Do you prefer cooking it in a slow cooker or in a pressure cooker?

It depends on how much time is available. I think the slow cooker, provides better flavour.

How much curry can you eat in one sitting?

I reckon I could eat two bowls of rice with half the curry in this recipe.

How will you prepare the leftover curry?

I will reheat it in a saucepan rather than reheat it in the microwave oven.

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Gary Lum QR Code

Medical Fun Facts

How to make super tender beef brisket brioche burgers | Yummy Lummy

I recently did a slow cooked beef brisket. The meat was so tender, I thought it would be great on a burger.

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Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli

Recipe

Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
Print
How to make super tender beef brisket brioche burgers | Yummy Lummy
Prep Time
30 mins
Cook Time
8 hr
Total Time
8 hr 30 mins
 
With this recipe, you will have the most satisfying of burgers. Tender meat, cheesy flavour and a sweet brioche bun.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 kg Beef brisket
  • 100 mL Spicy barbeque sauce
  • 1 L Warm water
  • 2 teaspoons Brown sugar
  • ½ cup Red wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Garlic powder
  • 2 Brioche buns
  • 2 slices Smokey cheddar cheese
  • Cos lettuce (shredded)
  • Tomato (sliced)
  • Garlic aioli
Instructions
  1. To a slow cooker vessel add the beef brisket.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. Add the barbeque sauce on top of the beef.
  4. Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
  5. 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.
  6. With a sharp cook’s knife, slice the meat for the burger and set aside the rest of vacuum packing.
  7. Make the burger as you desire.
  8. Shoot a photograph and then eat the burgers.

  9. Wash the dishes and then write the recipe up.
  10. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

I bought the brioche buns from Coles in a pack of four. I regard two burgers as one serving.

Frequently asked questions

Is the beef brisket better in the slow cooker or slowly roasting it?

I reckon barbequed in a wood smoked oven would be best, but the slow cooker does a good job without any mess.

Do you really need brioche buns?

No not at all, soft round buns or hamburger buns would be fine, but brioche buns add a touch of fancy to the meal. Brioche is sweet and it is light. If you can get them, I’d go with brioche. They make for a great gourmet burger.

How many can you eat?

I had two and felt satisfied. I could have eaten four but that would have been overboard.

What did you do with the rest of the brisket?

I cut it in half and vacuum packed the two pieces and put them in the freezer for two more meals later in the week.

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Gary Lum QR Code

Medical Fun Facts

How to cook beef brisket in a slow cooker

Beef brisket is a cut of meat not often found in Australia but made famous by American cooking shows and situation comedies like Big Bang Theory with Howard banging on about his mother’s brisket.

There are now even American barbeque joints in Australian cities selling ribs and brisket.

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Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy Gary Lum
Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy
Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy Gary Lum
Print
Beef brisket in a slow cooker on slow cooker Sunday
Prep Time
10 mins
Cook Time
8 hr
Total Time
8 hr 10 mins
 
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.
Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 kilogram Beef brisket
  • 100 millilitres Spicy barbeque sauce
  • 1 litre Warm water
  • 2 teaspoons Brown sugar
  • ½ cup Red wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Garlic powder
  • ½ piece Drumhead cabbage (shredded)
  • 250 grams Brussels sprouts (the baby ones)
  • 2 pieces Potato (halved)
  • 2 tablespoons Butter (room temperature)
  • 2 tablespoons Plain flour
Instructions
  1. To a slow cooker vessel add the Brussels sprouts, potatoes and cabbage. This will keep the meat off the bottom of the vessel.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. On top of the vegetable trivet, place the meat and then add on top the spicy barbeque sauce.
  4. Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
  5. 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.
  6. With a sharp cook’s knife, slice the meat into thickish slices for dinner and slice the rest for refrigeration for work lunches.
  7. In a saucepan, make a quick roux with butter and flour and then make a gravy with the leftover juices.
  8. Plate up the vegetables into a shallow bowl, add a few slices of meat and then pour over the gravy.
  9. Shoot a photograph.
  10. Eat the meal and then wash the dishes.
  11. Blog about the meal and hope your friends on social media will share the recipe and make you famous.
Recipe Notes

This is a fabulous meal for a cool or cold autumn or winter Sunday dinner.

Let me know what you think

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.

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Do you like nice photographs?

Check out my post from my other blog on reflections on Lake Ginninderra.

Gary Lum QR Code

Slowly roasted beef rump

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

A fine Sunday

I awoke this morning from a crapulent sleep. I wish I could sleep better. My allergies are getting worse. If it wasn’t for the continuous positive airways pressure (CPAP) machine next to my bed, I reckon I wouldn’t be able to function.

Unlike Saturday, there was no fog and the sky was a brilliant blue that is common for Canberra. As much as I detest the weather, the altitude and inland location make for the cleanest bluest skies that I’ve ever known. Canberra skies are quite brilliant.

I enjoyed a plate of chilli scrambled eggs on Rye toast with some Pialligo Estate smoked bacon for breakfast.

Chilli scrambled eggs on rye toast with Pialligo Estate smoked bacon
Chilli scrambled eggs on rye toast with Pialligo Estate smoked bacon
Lake Ginninderra
Lake Ginninderra
Coffee at Everbean Espresso Bar
Coffee at Everbean Espresso Bar
Lake Ginninderra
Lake Ginninderra

The pelicans are back on Lake Ginninderra

After breakfast I went for a walk around Lake Ginninderra and noticed a couple of pelicans near the boat ramp on the Western Foreshore.

I don’t know what it is about pelicans but I really like them. I was able to get quite close to a pair of them this morning. Fortunately, I had with me my 24–240 mm f/3.5–f/6.3 zoom lens. For a variable aperture zoom lens, it’s not too bad on my Sony α7 full frame body.

There was also another small black bird with the pelicans. I’ve been told it may be an Eurasian Coot.

Pelicans on Lake Ginninderra
Eurasian Coot on Lake Ginninderra

The following Instagram videos can be played by hovering your mouse over the image and clicking on the play triangle 

Pelicans on #lakeginninderra #belconnen #cbr #canberra #igerscanberra #visitcanberra

A video posted by Gary Lum (@garydlum) on

Pelicans on #lakeginninderra #belconnen #cbr #canberra #igerscanberra #visitcanberra

A video posted by Gary Lum (@garydlum) on

Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra

Dinner preparation

Yesterday while grocery shopping I came across a nice looking piece of beef rump. I put together a plan in my mind to have a slowly roasted piece of beef rump with leftover beef for toasted sandwiches at work this week.

I’ve really come to like using Snapchat (my user name is garydlum if you want to be friends), especially the video feature because I can keep a copy and then share it on Instagram.

 

Slowly cooked roast rump for #dinner tonight #delicious #yummy #instafood #foodporn #iphone #snapchat

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

Beef rump with potato, sweet potato, pumpkin and onion
Beef rump with potato, sweet potato, pumpkin and onion
Beef rump with potato, sweet potato, pumpkin, onion, rice and quinoa
Beef rump with potato, sweet potato, pumpkin, onion, rice and quinoa

What you need to make this slowly roasted lump of rump

  • A lump of rump
  • Brown onions × 2 with the outer layer removed
  • Sweet potato—peeled and cut into large pieces
  • Potato—1 spud quartered
  • Kent pumpkin—1 generous wedge cut into 2 pieces
  • Red quinoa—2 tablespoons
  • White quinoa—2 tablespoons
  • Arborio rice—4 tablespoons
  • Bay leaves × 2
  • Water—1 cup
  • Red wine—1 cup

Putting it all together

  1. In a large heavy casserole lay down a layer of rice, quinoa and then the vegetables
  2. Lay the lump of rump over the top
  3. Pour in the water and wine
  4. Cover with a sheet of baking paper to stop the lid from getting dirty because I’m lazy and don’t like scrubbing
  5. Cover with the casserole lid
  6. Place into an oven warmed to 150 °C
  7. Cook for 4 hours
  8. Remove the casserole from the oven and allow the meat to rest for 10 minutes
  9. Slice the meat and aliquot slices into containers for lunches
  10. Plate up the meal

Sharing the meal on-line

  1. Shoot a photograph
  2. Eat the meal
  3. Write the recipe
  4. Make a nice picture in Adobe Lightroom and Adobe Photoshop
  5. Blog (verb)
  6. Vlog (verb)

How did it taste?

Beef rump with potato, sweet potato, pumpkin, onion, rice and quinoa
Beef rump with potato, sweet potato, pumpkin, onion, rice and quinoa

Bloody superb (it tasted really good)

The meat was pull apart tender and moist.

The vegetables were soft.

The juices were sublimely fatty and tasty.

Final words

If you like beef, you’ll love this.

If you like flavour, you’ll love this.

Please give it a go and let me know what you think.

Please send me a photograph and some comments.

 

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends. 

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

Monday link love

Hi there. It’s been a busy day. I don’t have much to post but since it’s Monday I do want to share some Canberra Food Blogger Facebook Group links

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

Here’s the list

Each of these posts is worth reading. The recipes are delicious and Liz’s take on onions really interesting. Serina has great advice on frugal cleaning of woolen products and Elissa made me think about bulk food shopping.

Here are some food photographs and a short video of my slow cooker beef.

Slow cooker chuck casserole steak and speck with Brussels sprouts and broccoli
Slow cooker chuck casserole steak and speck with Brussels sprouts and broccoli
Baked salmon with broccoli, beans, sugar snap peas and ginger marmalade
Baked salmon with broccoli, beans, sugar snap peas and ginger marmalade

Slow cooker lamb forequarter chops

Slow cooker lamb forequarter chops and vegetables with quinoa rice
Slow cooker lamb forequarter chops and vegetables with quinoa rice

Slow cooker lamb forequarter chops with quinoa rice and vegetables on a cool Autumn day in Canberra. This is an easy recipe if you have a slow cooker and six hours to wait.


Slow cooker lamb forequarter chops
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Lamb forequarter chops
  • Rice
  • Red quinoa
  • White quinoa
  • Potatoes
  • Chilli flakes
  • Black whole peppercorns
  • Carrot
  • Celery
  • Onion
  • Peas
  • Corn
  • Worcestershire sauce
  • French onion soup packet
  • Speck
  • Red wine
  • Water
Instructions
  1. Put everything into the slow cooker and cook for 6 hours
  2. Plate up and garnish with basil and spring onions
  3. Shoot a photograph
  4. Aliquot into a containers for freezing for lunches
  5. Wash the dishes
  6. Write the recipe
  7. Blog (verb)

So YummyLummy.com is all about meals for one. For the most part, that means shortcuts, cheats and hacks. I like using frozen vegetables. The nutritional value may not be as good as farm fresh but frozen vegetables are healthful and convenient.

Celery and frozen onion I found in the back of the freezerCarrot and speckFrozen peas, corn and carrot

Lamb forequarter chops used to be cheap as chips but not anymore. I bought six chops and they cost me about $12. I remember when you could buy that much lamb for less than $5.

Lamb forequarter chops from Coles
Lamb forequarter chops from Coles

Preparation

Here’s a YouTube video from my channel of what went into my slow cooker lamb forequarter chop meal.


It really is Autumn at the moment. The colours are bright and the weather is cool to cold. The leaves are falling all over the place and creating a mess of the paths around the place.

Autumn leaves near John Knight Memorial Park, Lake GinninderraAutumn trees near John Knight Memorial Park, Lake Ginninderra


[easy2mapimg id=16]

Lamb forequarter chops are amongst my favourite cuts of meat.

Cheesy scrambled eggs for breakfast
Cheesy scrambled eggs for breakfast
Mushroom and beef hotpie with cheesy potato gems for lunch
Mushroom and beef hotpie with cheesy potato gems for lunch

ANZAC day slow cooker beef and potatoes

Slow cooker beef and potatoes with corn, carrots, cauliflower, peas, beetroot, celery, and mushrooms
Slow cooker beef and potatoes with corn, carrots, cauliflower, peas, beetroot, celery, and mushrooms

How can I make ANZAC day slow cooker beef and potatoes something special? I added some tinned corned beef knowing that lots of people who survived WW2 had to eat a lot of tinned meat to supplement their meals when fresh meat wasn’t as plentiful.

For Australians and people from New Zealand, ANZAC day is very special. I didn’t get to a dawn service but I was awake at 4 am, turned on the radio and listened to the dawn service commemoration which was happening in Sydney. ANZAC day is a public holiday in Australia and New Zealand so all the shops are closed until at least the early afternoon. I didn’t have anything special planned so I went for a walk around Lake Ginninderra and then spent much of the day doing stuff around the apartment.

My Dad was a tween/teenager in Fiji during WW2. The Japanese Imperial Army were in the Pacific and Dad remembers what it was like living on a Pacific Island Country (PIC) during war time. He said a lasting memory is eating a lot of tinned meat, especially tinned corned beef and spam.

[easy2mapimg id=15]


ANZAC day slow cooker beef and potatoes
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Ingredients
  • Casserole chuck beef steak
  • Tinned corned beef
  • Potatoes
  • Onions
  • Beetroot
  • Carrots
  • Mushrooms
  • Celery
  • Corn
Instructions
  1. Dice everything
  2. Flour the beef
  3. Sautée the floured beef and then the onions and then the mushrooms and celery
  4. Put everything into the slow cooker and set for 6 hours
  5. At the end of cooking plate up and shoot a photograph
  6. Vacuum pack the leftovers
  7. Eat the meal
  8. Wash the dishes
  9. Write the recipe
  10. Blog (verb)

Here are some of the preparation photographs

This is a tiled gallery of the preparation photographs. If you click on one a slideshow gallery pops up and you can scroll through higher resolution versions.

This is my lunch from today

Smoked salmon with dill, capers, cream cheese, chives and avocado
Smoked salmon with dill, capers, cream cheese, chives and avocado

I hope you spent some time today thinking of those who fell for us, who went to war, who supported those in war and those who suffered in war.


Monday link love from the Canberra Food Bloggers’ Facebook group

My slow cooker is certainly getting a work out at the moment. Last night I had a really nice slow cooker pork congee.

Have you made slow cooker beef?

Three image banner site image
Three image banner site image

How to cook a fabulous slow cooker beef curry

Here is how to cook a fabulous slow cooker beef curry in a few quick easy steps. Slow cooked beef has so much flavour, you must try this.

Slow cooker beef curry with quinoa rice
Slow cooker beef curry with quinoa rice

Here is a gallery of images from the preparation. Click on one and hopefully a slideshow will begin.


Here’s a short video of my preparation for this slow cooker beef curry. I’m trying to teach myself some skills in video and video editing so if you want to skip this feel free. It’s a slow but interesting process.


How to cook a fabulous slow cooker beef curry
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Casserole chuck beef
  • Potatoes
  • Onions
  • Ginger
  • Ginger marmalade
  • Garlic paste
  • Celery
  • Red capsicum
  • Coconut milk
  • Curry powder
  • Dried whole peppercorns
  • Quinoa rice
Instructions
  1. Dice the meat
  2. Dice the potatoes
  3. Slice the onions
  4. Slice the celery
  5. Slice the capsicum
  6. Slice the ginger
  7. Add everything including a litre of water to the slow cooking chamber
  8. Cook for 6 hours
  9. Aliquot for lunch portions
  10. Serve with quinoa rice
  11. Shoot a photograph
  12. Eat the dish
  13. Wash the dishes
  14. Write the recipe
  15. Blog (verb)

On a cool Autumn day it’s nice to have my apartment filled with the aroma of slowly cooking meat with spices and vegetables.

I know this will taste better after at least a day’s refrigeration so lunches or dinners will be fabulous. I look forward to leftover meals.


Monday link love from the Canberra Food Bloggers Facebook group

Every Monday members of the group share a link and some words of description. Here is what was shared today.

I hope you’ve had a good Monday