Creative Crockpot Cooking

[68TriShield]

Originally Posted by markem

True dat! I've used it as a marinade before putting some cuts on the smoker. Never tried it in the crockpot. Just bought a 24-pack (same price as a 12 pack this week), so maybe that will get hauled out ...

so many great ideas!

I added a can to a Venison roast the other morning that went for eight hours or so.
It came out fork tender,just delicious.You really can't taste the soda at all.

[captain53]

Originally Posted by bobarian

Cant go wrong with a package or two of onion soup mix and a bottle of red wine.

Whatever you do don't waste the bottle of red wine on the meat - drink it while the meat slow cooks so you and the meat are crocked!

[markem]

Originally Posted by captain53

Whatever you do don't waste the bottle of red wine on the meat - drink it while the meat slow cooks so you and the meat are crocked!

lol! I know several merlots and pinots that are really only good for imparting flavor in cooking. I tend to buy a different bottle of wine as a control for the cook.

[ghostrider]

Originally Posted by T.G

If you do, I would recommend using a beer that does not have a strong hops presence (IPAs, etc) as in a long cook the hops can make the dish taste grassy. Dark malty beers work well in long low cooks.

I poured in a bottle of guinness for a steak that was overly dried on a smoker...came out amazing...

[captain53]

Originally Posted by captain53

Whatever you do don't waste the bottle of red wine on the meat - drink it while the meat slow cooks so you and the meat are crocked!

lol! I know several merlots and pinots that are really only good for imparting flavor in cooking. I tend to buy a different bottle of wine as a control for the cook.


Julia Childs always said if a wine was not suitable to drink you should not expect food cooked with it to be any different!

[mosesbotbol]

Originally Posted by captain53

Julia Childs always said if a wine was not suitable to drink you should not expect food cooked with it to be any different!

Not mention she cook with wine that $40-50 a bottle if she bought the same wine of a current vintage today. Do you look at the wines she is serving? Grand Cru's did not cost like they do today.

[replicant_argent]

Originally Posted by T.G

I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeños, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.

This sounds like a winner, over some cellophane noodles. Don't forget the Sriracha.

[kaisersozei]

Originally Posted by T.G

If you do, I would recommend using a beer that does not have a strong hops presence (IPAs, etc) as in a long cook the hops can make the dish taste grassy. Dark malty beers work well in long low cooks.

Belgian ales do well with beef in the crockpot. If you don't want to go the more $$ route, Blue Moon is a good choice.