The boiled meat in slow cooker, or multicooker or instant pot, is ideal for getting the best out of the meat and bones. The slow cooking of meat with a lot of connective tissue makes it tender and juicy, like the stewed ribs in slow cooker and the pork shank in slow cooker. After proposing the meat broth in electric pressure cooker, many of you have asked me for the version in slow cooker, so, after publishing it in my Multicooker book, today I present it to you. The recipe for making boiled meat in slow cooker is very simple and, starting from beef rib, you can also add other types of meat, such as a piece of muscle or chicken. At the butcher’s, you can get some bone pieces, true, the broth will be stronger in taste but the benefits of drinking bone broth are numerous, the main thing is that they are rich in collagen. At the end of the recipe, I will tell you my secret to remove excess fat from the broth.
I mentioned the broth but let’s see how to use the boiled meat, you can start from the most classic version, that is, season the meat with oil, vinegar, and pepper, or serve it with mustard, mayonnaise, and green sauce. Furthermore, chopped boiled meat with some herbs becomes an excellent filling for ravioli or delicious meatballs.
What do you think?
Related recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Instant pot, Slow fire, Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 423.11 (Kcal)
- Carbohydrates 13.14 (g) of which sugars 7.33 (g)
- Proteins 54.78 (g)
- Fat 17.39 (g) of which saturated 6.20 (g)of which unsaturated 6.35 (g)
- Fibers 3.58 (g)
- Sodium 694.28 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making low-temperature boiled meat
- 2.2 lbs beef rib
- 3 carrots
- 1 yellow onion
- 1 stalk celery
- 6 cherry tomatoes
- 1 leaf bay leaf
- 2 stems parsley
- 4 grains black pepper
- 1 tsp coarse salt
- 8.5 cups water (*)
What you need
- 1 Slow cooker
How to make low-temperature boiled meat
Peel the carrots*, the onion and remove the filaments from the celery stalk. Wash the vegetables, together with the cherry tomatoes and the bay leaf and distribute the vegetables in the slow cooker. Also place the pieces of meat and season with the pepper grains and salt. Pour the 8.5 cups of water on top and close the pot with its lid. *If your pot has a large capacity, you can go up to 16 cups of water, to have a large amount of broth for making tortellini.
Set the cooking for 8 hours using the slow cooker menu or simmer at 194°F. Usually I do it in the evening for the next day, so it has time to cool, the fat solidifies on the surface and I remove it with a slotted spoon. I saw a video where a large ice cube is passed on the surface. I find it impractical.
Remove the boiled meat from the pot with the help of a slotted spoon. If desired, you can strain the broth through a fine mesh sieve.
Bone broth in slow cooker
As an alternative to meat, you can use only beef bones and, if you want to get the most out of it, cook them for 24 hours in slow cooker mode.
As an alternative to meat, you can use only beef bones and, if you want to get the most out of it, cook them for 24 hours in slow cooker mode.
How to store meat broth
Have you got leftover broth and meat? You can use the microwave cooking in jars to store it for up to a month in the refrigerator. If still hot, pour it into a one-liter jar, not exceeding 3/4 of the filling, 4 minutes of effective boiling at tested power and one hour of rest will be enough to obtain a good vacuum seal.
Have you got leftover broth and meat? You can use the microwave cooking in jars to store it for up to a month in the refrigerator. If still hot, pour it into a one-liter jar, not exceeding 3/4 of the filling, 4 minutes of effective boiling at tested power and one hour of rest will be enough to obtain a good vacuum seal.
