Delishuss Blog

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Slow Cooked BBQ Ribs February 18, 2016

Filed under: BBQ,Meat — delishuss @ 10:14 am
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I think ribs need to be slow cooked, otherwise they can be tough and chewy. These are delishussly succulent. I saw this recipe posted on Facebook and thought that I so needed to try it. I made it for Valentine’s Day along with the Chocolate Olive Oil Cake. The way to a man’s heart, well let’s face it anyone’s heart. This is a set and forget recipe, so so easy.

Serves 3-4 people


2 cups of BBQ sauce (I used Sweet Baby Ray’s bourbon sauce)

1/4 cup of brown sugar

4 tablespoons of cider vinegar

3 teaspoon of oregano

1 teaspoon of Worchester sauce

1 tablespoon of cayenne pepper

1 tablespoon of chilli powder

Salt and pepper to season

2 rack of ribs



  1. In a bowl mix all the sauce ingredients together.
  2. Season the ribs with salt and pepper.
  3. Place one rack of ribs in the slow cooker and pour over half the sauce. Get your hands in there and cover the ribs with the sauce.
  4. Place the second rack on top and do the same as point 3.
  5. Cook on high for 4 hours or 7-8 hours on slow/auto.

Serve with coleslaw and some corn on the cob.



Slow Cooked Beef with Barley May 19, 2015

Filed under: Meat — delishuss @ 12:05 pm
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I must have this recipe for about a year and never tried it. I got it out of an Aldi magazine. It’s amazing where you can little gems of recipes. I was looking for something hearty and comforting at the weekend and came across this. It really hit the spot. I did my version in the slow cooker but they did theirs in the oven; I’m sure either works. I’ve altered the recipe as is my style, I had some spare thyme, so I popped that in. I also added some tomato puree and an oxo cube for added flavour.

Serves 6


1.2kg beef chuck steak, cut into 5cm pieces

2 tsp olive oil

1 medium brown onion, sliced

3 cloves garlic, crushed

2 cups liquid beef stock

2 cans crushed tomatoes

2 celery sticks, chopped

3 sprigs rosemary, finely chopped

3 sprigs thyme, finely chopped

2 tsp brown sugar

1 sachet of tomato puree

1 oxo cube


1. Season the beef with salt and pepper and drizzle with the oil and massage into the beef.

2. Heat a large frying pan on high heat and brown beef until sealed. Transfer to the slow cooker.

3. In the same frying pan, cook the onion and celery until softened. Add the garlic and fry for 2 minutes. Transfer to the slow cooker.

4. Stir the tomato puree into the beef and vegetables in the slow cooker. Add the herbs, the stock, the crumbled oxo cube, and the sugar. Season with salt and pepper.

5. Set the slow cooker to auto and leave for 4 hours or more if you wish, stirring occasionally. Add the barley to the slow cooker and cook for another 2 hours.

Hey presto, you’re done. Serve with some nice crunchy bread or pasta.

Note: If you don’t have a slow cooker, preheat the oven to 155 degrees Celsius. Fry off your meat and veg as above and transfer to a casserole dish. Cover and bake in the oven for 2 1/2 hours, or until the beef is tender.


Beef Ragu August 17, 2014

Filed under: Favourites,Italian,Meat,Pasta,Soups and Stews — delishuss @ 7:41 am
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I’ve been on a mini-holiday, just at home but it’s been a nice relaxing couple of days. I have been going a bit mad with the slow cooker. I made this Ragu and also pulled pork: I’m really enjoying using the slow cooker at the moment. I’ve had the best results with fattier cuts of meat. I’ve tried a curry recipe with lean lamb steaks and it shriveled up to nothing. I didn’t have a recipe for this one, I just winged it. I have another recipe on the blog for ragu, I reckon this is the better of the two.

6 serves


1.2 kilos stewing beef, chopped into chunks

1 onion, chopped

2 medium size carrots, roughly diced

5 cloves of garlic, crushed

2 oxo cubes

250 ml beef stock

250 ml red wine

Boquet garni

1 tin chopped tomatoes

4 slices of parma ham, chopped

1 sachet of tomato paste (25g or so)

4 tablespoons of olive oil

Salt and pepper to season



1. Heat a large frying pan and heat 2 tablespoon of the oil. Saute the onions and the carrots. Remove from the frying pan.


2. Heat the remainder of the oil and add half of the beef. Brown and remove from the pan and repeat with the remainder of the beef. While the 2 batches is browning, add the garlic and pancetta and fry off for about 3 minutes. Add the meat and the veg to the slow cooker.


3. Add the wine and the stock to the frying pan and bring to the boil. Reduce to a simmer and add the tomato paste. Simmer for 5 mins and add the sauce to the slow cooker.


4. Sprinkle the two oxo cubes over the meat. Unwrap the bouquet garni. Remove some of the stalks of thyme and rosemary and take off their leaves and sprinkle over the meat. Tie the bouquet garni back up and add it to the slow cooker.


5. Pour over the tin of tomatoes and stir through. Season with salt and pepper.

6. I cooked it in the slow cooker for about 6 hours on high. You could do it on low for 8 hours if you have the time.  Once it has finished cooking. Remove the bouquet garni and any large leaves of rosemary or thyme stalks.



7. Serve with rigatoni pasta or any pasta of your choice. I threw the pasta into the ragu before serving to soak up some of the juices.


Note: Half way through the cooking, you can place a piece of kitchen paper on top of the liquid and soak up some of the fat on top. Some chefs recommend using slices of bread.


Pulled Pork Roll August 16, 2014

Filed under: Favourites,Meat — delishuss @ 12:55 pm
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I was a bit hesitant about trying this recipe as a friend makes a pulled pork recipe and it’s hard to beat, I wasn’t sure this would live up to it. I’m going to be a bit biased here and say it certainly does. It was a resounding success. I got the recipe off Pinterest and the website is: It’s quite a simple recipe, it just takes some time to cook. Good things come to those who wait.

Serves 8



One 3 1/2lb (1.5kg) boneless shoulder roast pork

1 teaspoon seasoned salt (I used onion salt)

1 teaspoon paprika

2 tablespoons of canola oil


1 tablespoon of canola oil

1 small onion, diced

1 cup vinegar

3/4 cup ketchup

1/3 cup light brown sugar

2 tablespoons spicy brown mustard

8 seedless sandwich buns


3/4 cup of light mayonnaise (I used Hellman’s, it’s hard to beat in my opinion)

Salt and pepper

Slaw mix



1. Heat a skillet pan. Slather the meat with the oil, seasoning and paprika. Brown the meat on all sides and remove from the heat.


2. Add the oil to the pan, heat and fry off the onion for 5 minutes. Add the vinegar, ketchup, mustard and sugar. Bring to the boil, reduce the heat and simmer for 5 minutes.


3. Add the meat to the slow cooker, pour over the sauce and cover. I cooked on auto for 5 hours and then high for another 2 hours. Baste the meat every hour or so to keep it moist.



4. Mix all the coleslaw ingredients together and refrigerate until required.

5. Once the meat has finished cooking, remove the majority of the sauce. With two forks shred the pork.


6. Half one of the sandwich rolls and fill it with the pork and coleslaw mix. Serve with some corn on the cob



Lamb Shanks November 26, 2013

Filed under: Favourites,Meat,Soups and Stews — delishuss @ 11:27 am
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I love lamb shanks. This is my own recipe. I made them one Sunday in the slow cooker. I started the preparation around 10:00 am and then cooked them in the slow cooker until about 7:00 pm. Okay I know that’s ages but they are so succulent and tender they are really worth waiting for. I know I’m slightly biased but they were absolutely delishuss 🙂

Serves 3


4lamb shanks

2 carrots, cut into large batons

3 shallots, quartered

1 onion, quartered

1 bouquet garni

3 cloves of garlic, roughly chopped

3 tablespoons of pickling spice

200 ml beef stock

3/4 bottle red wine

1 oxo cube

3 tbs olive oil

Salt and pepper



1. Heat the frying pan and add 1 tbsp. of olive oil. Sauté the vegetables for 4-5 minutes.


2. Meanwhile, grind the pickling spice in the pestle and mortar. Remove the frying pan from the heat and pour out the vegetables onto a plate.


3. Rub the spice mix onto the lamb shanks.


4. Heat the remaining olive oil in the frying pan. Add 2 lamb shanks and brown, remove onto a plate. Repeat with the other 2 lamb shanks.



5. Pour the stock into the frying pan and bring to a simmer. Add 1/4 of the wine and bring to the boil and reduce, add another 1/4 and reduce and then the final 1/4 until it’s a nice syrupy consistency.  Crumble in an oxo cube. While the gravy is simmering heat the slower cooker. I have an automatic setting on mine but if you don’t I would recommended starting it off on high for a couple of hours and then bringing the temperature down to medium or low.



6. Transfer the vegetables, meat, bouquet garni and gravy to the slow cooker.


7.  Cook in the slow cooker for as long as possible, 7-9 hours. The meat should fall off the bone. Serve on a bed of mash and with some steamed broccoli.



Jambalaya July 3, 2013

Filed under: Fish,Meat,Rice and Grains — delishuss @ 10:34 am
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I picked myself up a slow cooker. I was surprised at how popular they are here in Australia considering how warm a place it is. It’s more the convenience of it I think; you bung the food in the cooker, leave it for the day and hey presto a lovely cooked dinner waiting for you when you get home. I wasn’t really sure what the process was so I bought myself a cookbook to try out a few ideas from it (Simple & Delicious Slow Cooker)

One of the first recipes I tried out was this Jambalaya. I will be straight with you, I thought the flavour would be a bit punchier. Maybe a bay leaf or bouquet garni might work to give it a bit more flavour. Here you go.

Serves 6


1/2 tsp cayenne pepper

2 tsp chopped fresh thyme

350g/12 oz skinless, boneless chicken breast, diced

2 tbsp corn oil

2 onions, chopped

2 green peppers, deseeded and chopped

2 celery sticks, chopped

115g/4oz chorizo sausage, sliced

400g/12oz canned chopped tomatoes

2 tbsp tomato puree

225ml/8floz chicken stock

450g/1lb raw prawns, peeled and deveined

450g/ 1lb cooked rice

Salt and pepper

Snipped fresh chives, to garnish



1. Mix together the cayenne pepper, 1/2 teaspoon of pepper, 1 teaspoon of salt and the thyme in a bowl. Add the chicken and toss to coat.

2. Heat the oil in a large heavy-based saucepan. Add the onions, garlic, green peppers and celery and cook over a low heat, stirring occasionally, for 5 minutes. Add the chicken and cook over a medium heat, stirring frequently, for a further 5 minutes until golden all over. Stir the ham, chorizo, tomatoes, tomato puree and stock and bring to boil.

3. Transfer the mixture to the slow cooker. Cover and cook on low for 6 hours. Add the prawns and rice, re-cover and cook on high for 30 minutes.

4. Taste and adjust the seasoning, adding salt and pepper if needed. Transfer to warmed plates, garnish with chives and serve immediately.