Most beef barley soups from the slow cooker are thin, bland, and vegetal. We set out to create a soup in which the star ingredients-beef and barley-shine through.
Barbecued shredded beef sounds like an ideal recipe for the slow cooker, but most slow-cooker recipes turn out dry, stringy, and chewy beef. We wanted to transform our slow cooker into a professional BBQ pit.
A big, tough piece of brisket is perfect for the slow cooker, but not if the meat ends up swimming in a watery sauce. To make the meat especially juicy and easy to slice, turn off the slow cooker and let the fully cooked brisket rest in the sauce for half an hour before carving it.
We successfully recreated a favorite slow-cooker dish into something that is better than the original-and it practically cooks itself.
Long hours at low temperatures have a way of rendering flavors flat. So what's the secret to making full-flavored-and non-greasy-beef chili in the slow cooker?
As a slow-simmering pasta sauce, Bolognese would seem ideally suited to the slow cooker. You can make a big batch of this hearty sauce in your slow-cooker—if you know one simple trick.