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Slow Cooker Sorrow
Lardness
Posts: 709 Forum Member
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I follow recipes to the letter- brown the meat if required, etc.
However, whilst the meat (be it pork, lamb or beef) is very tender, it never has any flavour.
Thoughts?
However, whilst the meat (be it pork, lamb or beef) is very tender, it never has any flavour.
Thoughts?
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Comments
Firstly, are you using cuts of meat that are meant to be slow cooked - so, for example, with beef: shin, flank, skirt, silverside, brisket. Basically, the cheaper, tougher cuts are best, as a lot of the flavour is in the sinew and muscle. Secondly, what other ingredients are you putting in? You need to work a bit to get a really rich stew, for example. Use a decent stock and add a good splosh of red wine. Marmite or Bovril are brilliant added to stews to give a rich, deep flavour, ditto a splash of Lee & Perrins. Do you use herbs and spices?
As per recipes.....if it calls for 200ml of chicken stock, that's what it gets.....same with wine or tinned tomatoes....
True enough......I'll start putting the cheap cuts back in.....although the meat here is very, very lean & offered for sale the same day as slaughter.
No chance to get 3 week aged beef....:(
If you watch the US shows like Diners, Drive Ins and Dives or Man v Food or You Gotta Eat Here (Canadian) you will see the different types of rubs they use.
Mostly its for use for smoking meat, but at other times they just slow cook them in the oven or make corned beef or pastrami.
The first episode of Tom Kerridge's new series he made a slow cooked brisket.
I smoke brisket & know my rubs...... for BBQ pork/ribs I use Alton Brown's 8+3+1+1....for brisket I use a lot of star anise...
But for slow cooking in a slow cooker, I don't want the rub to overpower the meat
You can also, by the way, have a go at aging beef yourself, if you can't buy it locally. You can't really age individual steaks, but you can larger cuts.
http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
I render my own fat from lumps of fat cuttings from the butcher. I always add some to my meals.
Re meat here in the Windies, it's very lean & even on an 8lb 3-rib piece of beef, there'll be very little marbling & no meaningful fat cap.
I've wanted to try ageing, but difficult for the same reasons as above & also don't have a spare fridge!
There's only one butcher on the island that knows his cuts (he used to own a butcher's in Ascot), but his supply chain is unreliable & it's a bit of a hike.
Brisket is my speciality & love to serve a 15lb flat for the boys....wifey hates it.
This is my Bible;
http://amazingribs.com/recipes/beef/texas_brisket.html
I find they give / retain a lot more flavour in slow cooked casseroles, curries etc.
Don't like goat!
And here, mutton & goat are interchangeable.....you don't know what you're getting.
Same with butter & margarine.....
Ah right, just seen your location.
By mutton I was talking about older sheep. Here under one year old is called lamb; one to two years of age is hogget; two years plus is mutton. The older the sheep was, the better it is for slow cooking and the stronger it's flavour will be.