Our slowcooker is one of the least utilized kitchen appliances second only to the microwave oven. I much prefer using a stovetop pressure cooker to the slowcooker. On the other hand, one of our kids uses the slowcooker a few times a week. A slowcooker is also a very popular kitchen appliance at our vacation home in the south. It's all about what is available, what fits your needs and what you get used to.
In February of 2020, I decided to use the slowcookers a bit more frequently. My primary use had been soups and stews. So, I lightly seared a rib roast then put in the slowcooker with stock, sliced jalapeño peppers, garlic cloves on low for about 7 hours. When finished, I thinly sliced the roast as it didn't shred nicely. The flavour was quite lovely though with a nice heat, perfect for serving over rice.
The meat warmed nicely the following day for buns. I froze about a 500 ml bag to see how it would freeze. I am curious as to whether this could be canned. As far as safety, there isn't an issue but flavour and texture may change.
Notes:
A rump or chuck roast would have shredded better. There was nice heat but was in need of a bit more depth of flavour. Next time I will add tomato stock or whey to help tenderize the meat. Other possibilities are onion, bayleaf, Worchestershire sauce or red wine.
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