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Veggie curry- half a jar of paste (any, we use korma) 2 tins of coconut cream, pumpkin, sweet potato, potato, cauliflower, carrots, leeks, add green beans and peas towards the end of cooking. Favourite in our house!
Try these? Happy cooking! https://www.stayathomemum.com.au/recipes/the-10-absolute-best-slowcooker-recipes-to-cook-this-winter/
Try this one. It was an absolute hit with my hubby, who isn't a slow cooker fan!
Potatoes and sweet potato, carrot cut up small but not too small. Some onion and garlic.
2l beef stock (or 1l each beef and veg)
Seasoning/rub on brisket, chilli flakes or something also.
Season brisket, for 24hrs if possible, if not doesn't matter.
Throw in diced Vege and stock, wine. Meat on top of it. Cook until it falls apart. Then at the end add either gravy powder or cornfkour to the liquid once all is removed to create a gravy.
Usually we have on rolls.
1/2 jar curry paste per kg
2tbs red curry paste per kg
Cut up potatoes and sweet potatoes small, rather small like size of meat cubes or less (don't need them but it's nice and bulks it out)
Few kaffir lime leaves
Some garlic cloves and can add onion if wanted
Tin tomatoes diced
Add an empty tomato tin worth of water
Cook til meat is tender as and we usually add cornflour at the end to make it thicker if it's too runny
Both these recipes I've posted we usually cook in a cast iron camp fire pot on our gas stove and they're great but slow cooker will work also :)
Pork spag wog style:
Pork rashers- cut skin strip part off
2 onions- chopped smallish
Small eggplant/ or 3/4 big one
Parmy cheese- dry and fresh
Italian herb mix
+ fresh basil n parsley if you have it
1 tin of tomatos, or about 6 fresh ones chopped smallish
Tomato paste jar
I put all ingredients in and let it be 7-8hrs on low.
On stove top the method is:
Fry off garlic and onion until clear in large saucepan
Add pork rashes- put lid on saucepan for 5 mins
Once meat is greyish, add chopped eggplant and herbs
Once eggplant is broken down abit, add the rest of ingredients- toms, paste, dry parmy etc, add 1 cup of hot water.
Cook for 3-4hrs on low heat, stir every 15-25 mins.
Add fresh parmy, fresh herbs towards the end
Serve with spaghetti
BBQ pulled pork. Mix together 1 cup of beef broth, 1/4 cup of Hot sauce and 1/4 cup of Worcestershire sauce and pour over pork shoulder. Cook for 4-5 hours in high or 7-8 on low. Reserve about 1/2 c of the broth, remove fat from pork and shred. Mix in enough of the broth to make moist but not soggy and mix in your favourite BBQ sauce. Serve as is or on sandwich buns.