Originally posted by tsores
BT: How would this be used to cook meats in? How do you do it?
Well, the way I did it today was I put the tomato puree, paste and chicken broth in the crock pot. I added all the herbs (red pepper, oregano, basil, rosemary, pepper, bay leaves, sugar; but not the salt which I prefer to withold until near the end so I can tell how much is really needed).
Then I put the olive oil in a large frying pan and browned the meats in it. This time, I am just making sausage (the spareribs and chunk of salami are mainly just to flavor the sauce although they certainly can be eaten), but it could as well be braciole, meatballs or a piece of brisket or whatever you want. Anyway, I browned it--first the ribs, then the sausage. I put the browned ribs in the crock pot but reserved the sausage because I don't want it to cook as long as I intend to cook the sauce. Then, in the same frying pan, I sauteed all the veggies (chopped onion, celery, grated carrot, garlic, parseley) until soft and "golden"--then I dumped them in the crock pot. Finally, I "deglazed" the frying pan with the wine--poured it into the pan, sloshed it around while scraping any browned bits, then dumped it too into the crock pot.
The crock pot can now cook on low overnight. I will put the sausage in before going to bed and check the whole thing in the morning. If the meats are done--meat falling off the rib bones--I'll remove the rib bones, salami and any large chunks of meat from the ribs (and, temporarily, the sausage). Then I'll probably puree the liquid with the smaller bits of rib meat to make a smooth sauce, then put the sausage back in it and put it in the fridge until I'm ready to use it. You could use it all for a standard 2-course Italian meal (sauce on your pasta or polenta for first course, sausage for the second) but I think I'll have the sausage on Sunday, maybe with some fried peppers as per the photo, and the sauce on pasta Monday.