Stove-top meals such as pickled pork or corned beef are also great when done in a slow cooker, although I tend to enjoy stove-top-cooked pickled pork more as the flavour is more pronounced.
Cook corned beef in a slow cooker for about six to seven hours on low.
Pickled or corned meats are often salty.
To reduce this, wash the meat well under cold water then soak in cold water for about 30 minutes before cooking.
Add vegetables that you want to serve with the meat - such as potatoes and carrots - about 30 minutes before the end of cooking.
That way they will hold their shape better.
And remember that boiling is spoiling - gentle simmering or poaching is best.
Other quick-to-prepare additions to balance the meal could include polenta, couscous, crusty bread, rolls, savoury scones, chapati, poppodoms, taco chips as well as crisp and colourful salads.
RECIPES
SLOW-COOKED BALSAMIC CHICKEN
1 tbsp olive oil
2 large shallots, thinly sliced
4 skinned and boned chicken legs (thighs and drums)
4 whole garlic cloves
1 tbsp mixed dried herbs
salt and black pepper
1/2 cup balsamic vinegar
3 tbsp brown sugar
400g can diced tomatoes
Put olive oil in a slow cooker. Add the shallots and then the chicken, garlic, herbs and seasoning.
Combine vinegar and brown sugar and pour over the chicken, then add tomatoes. Cover and cook on high for 4 hours. Excellent served with polenta and a salad.
- Serves 4
PICKLED PORK WITH PARSLEY SAUCE
1.5kg pickled pork, rolled and tied if required
1 large onion, sliced
2 tbsp lemon juice
strip lemon peel
2 bay leaves
8 black peppercorns
4 potatoes, peeled and halved
2 carrots, thickly sliced
warm parsley sauce: 1/2 cup mild olive oil
1 cup packed parsley leaves
4 cloves garlic
1 tbsp Dijon-style mustard
Wash the pork well under cold water. Place in a large saucepan and cover with cold water.
Add onion, lemon juice and peel, bay leaves and peppercorns. Slowly bring to the boil then reduce the heat and simmer very gently for 2 hours.
Add the potatoes and carrots during the last 30 minutes.
Meanwhile, prepare the sauce. Put all the ingredients in a blender and mix until smooth. Heat in the microwave for 30 seconds. Thin with cooking water to achieve a pouring consistency.
- Serves 6
IRISH BANGERS
The Guinness can be replaced with a good beef stock
1 tbsp canola oil
6-8 beef sausages
1 large onion, sliced
1 tbsp brown sugar
1 cup diced fennel bulb or celery
6 rashers bacon, chopped
330ml bottle Guinness
39g packet oxtail soup
2 tbsp each: tomato paste, honey
1 tsp dried thyme
125g button mushrooms, quartered
Heat the oil in a large, heavy frying pan. Saute the sausages on low heat until browned all over. Set aside.
Saute the onion in the oil, stir in the sugar and cook, until softened.
Add the fennel or celery and the bacon.
Cook, stirring, until the bacon is cooked and then return the sausages to the pan.
Whisk the Guinness together with the soup mix, tomato paste, honey and thyme. Carefully pour over the sausages.
Add the mushrooms, stir well, then cover and simmer gently for 10 minutes.
Thin with a little hot water if necessary.
Great served on mashed potato and garnished with chopped parsley.
- Serves 4
OSSO BUCCO
This traditional Italian casserole is delicious. Serve with creamy mashed potatoes or polenta.
2kg beef shanks, cut about 4cm thick
2 tbsp olive oil
salt to taste
1 each: large onion and carrot, diced
3 cloves garlic, crushed
2 cups (500g) tomato & basil pasta sauce or similar
1 cup red wine
1 tsp dried basil
gremolata: 4 tbsp chopped parsley
finely grated rind 1 large lemon
2 cloves garlic, crushed
Preheat the oven to 160C.
Heat the oil in a casserole suitable for the hob and oven or in a large, heavy saucepan.
Brown the shanks in batches. Remove and season with salt.
Add the onion, carrot and garlic to the pan and stir-fry for about 5 minutes, until the onion is tender. Add the pasta sauce, wine and basil. Return the shanks to the pan and bring to the boil.
Cover and cook in the oven for 2 hours, until the meat is tender.
Meanwhile, combine the ingredients for the gremolata.
Remove the shanks to a warm platter.
Skim any fat from the cooking liquid. Bring the liquid to the boil and simmer until slightly thickened. Spoon the sauce over the shanks and sprinkle with gremolata.
- Serves 6
