Slooooow cooking recipies?

I’m looking for some very slow cooking recipies - stuff that I can load into a slow cooker, and let simmer for 24 hours. (I think the longest setting I’ve seen on timed slow cookers is 12 hours, so I’m also looking for cookers that don’t insist on a certain time.)

I’ve recently learned how to do some Indian dishes (chana saag and beef saag). There was a comment here a while ago that Indian curries and stews are well suited for extended simmering. So that’s one angle I can take.

Please share some good recipies and resources for stuff that can simmer all night and all day.

One of my favorite Sunday lunches is to throw a chuck roast (or a pork shoulder roast works nicely as well) into the slow cooker with a large chopped onion and some appropriate seasonings on Saturday afternoon. The onion, in addition to flavor and aroma, brings a ton of moisture to the game, which is good. Then on Sunday morning, I break up the cooked meat (easily) with a fork, stir in a bottle of good BBQ sauce and let it slow cook again until lunch time. Serve on potato rolls with cole slaw. :slight_smile:

Stamp’s recipe is what I cook in our slow-cooker 90% of the time. The rest is chili.

I have good access to chuck roast, so I’ll give that a try. Thanks, Stamp.

I am extremely new at this, but I have found that small potatoes with the skin on (vs. larger potatoes cut up) hold up better over long periods, and that chicken and other drier proteins can benefit from being seared before they go into the cooker.

I am in the midst of reviewing a bunch of chicken fajita recipes. Love the slow-cooker. Looking forward to some more tips!

I’ve done the same thing several times, only without the onion. I’ve never had any worries about moisture, but then I don’t cook it overnight. I cook it in the crock pot or slow cooker on ‘high’ for six or eight hours. Boy, do I get tired of ‘BBQ beef’ sandwiches after a couple of days of working on a two-pound roast!

Rival has a couple of models that don’t have a timer. I got a medium sized one at Target a few days ago with an oval shaped, removable crock, 3 settings (high, low & warm), & a real glass lid for $25-ish. So far it’s perfect, no stupid timer, no stupid beeping, no flashing lights, just high/low/warm/off and it’s not yuppie-freakin-beige.

It was to replace a much hated medium-sized so-called “programmable” Rival product. I hated the timer, the buttons, the chip, the instructions & the color, but the damn thing would.not.die.

Look for cheap Rival slow cookers at your favorite discount store.

Give it a try. It’s yummy, and it only adds 75 cents and 30 seconds of prep time to the recipe. :slight_smile:

Me too…which is why I also like to do it for office potlucks. :smiley:

Try chopped pork, white vinegar, sugar, soy sauce, garlic, red bell peppers, and crushed red pepper. Potatoes and onions are optional. I sometimes add pineapple with only an hour to go, so it doesn’t get all mushy.

Mutton and cabbage stew:

Put cabbage and mutton in layers in a large pot with whole peppercorns and a handfull of salt. Add half with water, and leave to simmer on the stove as long as you want. Served with boiled potatoes.

Beef Short Ribs
Go to Costco or Sam’s Club and buy a tray of beef short ribs. The kind that have been saw cut so they are about 1/4 thick by about 3 bones wide.
1 or 2 Large onion(s)
Dried mushrooms
I can beef broth
1 bottle of red wine

In a large skillet with a little oil, brown the ribs. Set aside on a plate.
Slice the onions and then cut the slices into quarters. Brown the onions in the same pan. Deglaze the pan with the wine.
Place the dried mushrooms in a layer on the bottom of the crock. Put the onions over the top, and layer the ribs over the top. Pour the wine and beef broth over the top, and cook until the meat is falling off the bones, 4-6 hours on high or about 8-10 on low.
Remove the meat, and other solids. Put the liquid into a large pan over high heat. Whisk in the flour to make a gravy.
Goes very well when served over mashed potatoes.

24 hours seems like a very long time, even for a slow-cooker. Drying out and overcooking into a caramelised mush that always tastes the same seem to be likely outcomes.

Is there any particular reason why it has to be this long?

May I heartily recommend the Slow Cooker’s bags that are in the ziplock section of the store. It makes for a superfast clean up!

If your store carries McCormick’s spices, this is a good pulled pork recipe. Not a lot different than what has already been posted. I’ll have to try the onion next time.

It’s a religious issue. For a two-day festival, cooking the second night’s supper is deprecated, so I’m looking into long-simmering meals.

Shirley Ujest, thanks for the recommendation about slow cooker bags, I’ll pick up a box of those when I get the food for these recipies. (The current leader is applecider’s suggestion, using chuck roast instead of pork.)

How do you feel about barbecue ham & beans?

That’ll take some adapting, mainly dropping the bacon and using beef instead of ham. It’s worth a try.

Like a BBQ pot roast? Yeah, that should work. :slight_smile:

Not a slow cooker recipe, but Pork butts and beef briskets often cook for 12-24 hours on smokers at about 200-225 degree before they are done.

Dude, chulent!
Seriously, I doubt too many people other than observant Jews are going to be doing their cooking that far in advance.
A few options that I’ve done for the Sabbath, other than variations on chulent (which I can post as well, if you don’t have a good recipe):

Split-Pea Soup

3 onions
4 stalks celery
1 head garlic
1 lb split peas (about 2 cups)
1 package beef bones
1 1/2 tablespoons salt
pepper to taste
Boiling water
Optional - 1-2 carrots

Roughly chop the onions, celery, and carrots if using. Remove papery skins from garlic cloves. Place in a pot, cover with water, bring to a boil, and simmer for 20-30 minutes. Puree (an immersion blender is good for this). Place with rest of ingredients in a crock pot, then fill with boiling water (this is sized for a 5.5 quart crock pot, so estimate for that volume if yours is bigger.) Cook on low. Makes an extremely hearty soup.

Yemenite-ish Soup

1 package beef bones
2 onions
2 carrots
2 stalks celery
5-10 cloves garlic, lightly smashed
1/4 cup ketchup
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon turmeric
2 teaspoons cumin
1/4 cup white rice

Place in crock pot. Fill with boiling water. (As with above, this is for a 5.5 quart crock pot.) Cook on low for 24 hours.

Orizza (Moroccan chulent)

1 cup wheat berries (unground wheat kernels), soaked overnight
2 onions
3 T oil
1-2 T sugar
3 cloves garlic
1 large yam, cut in chunks
2 T paprika
1 T garlic powder
salt and pepper to taste (I like a lot of pepper here, as this is actually fairly sweet)
1 lb short ribs or other suitable chulent meat
2 cups water

Chop the onions, then saute until golden. Place all in crockpot, and cook on low.

Note that my crock pot is a relatively hot cooker, and it will simmer, bubbling away, on the ‘low’ setting. If yours is cooler, you might have to kick it up higher for the first couple of hours for any recipe, including those above.