I was looking for slow cooker recipes online the other day.
I came across a site that said not to use wine in the slow cooker as it doesn’t ‘cook-off’ like it would in a skillet or Dutch oven.
The article stated that the wine would impart an ‘unpleasant alcohol’ taste to the food.
Okay – I agree that the heat from a slow cooker, and the fact that steam doesn’t readily escape, could cause more of the alcohol to remain.
To be honest, not being concerned I simply never thought about it. I use wine for the flavor it gives and, in slow cooker recipes I have been using much less than I would in other cooking methods.
This pork recipe is a wine-based dish and that is the only liquid used. I made it before I read the article saying that I shouldn’t.
We both loved it…. It had exactly the hearty, wine-y flavor we had anticipated with no ‘unpleasantness’ at all.
Maybe the author of the article used cheap wine……
Always cook with a wine you would be happy to drink.
Slow Cooker Pork in Red Wine
Total time: 7 hours
- 2 boneless pork chops, about 1″ thick, cut in half
- 2 medium red onion, cut into wedges
- 2 bay leaves
- 1 tbs parsley
- 1 tsp thyme
- 1 tbs tomato paste
- 1 cup (8oz, 240ml) red wine
- 1/2 tsp beef base
- 2 tbs tapioca
- Put onions in the slow cooker.
- Top with chops in a single layer.
- Mix remaining ingredients and pour over chops.
- Cover and cook, low heat, for 3 hours.
- Uncover, quickly give it a stir and turn the chops.
- Cover and cook for 3 1/2 hours.
- Remove bay leaves and serve.
Continuing with my random re-posts of herbs and spices – here are a few herb blends you can easily make yourself:
2 tbs parsley 1 tbs chervil
1 tbs lovage 2 tsp green dill weed
2 tsp tarragon
Herbes de Provence
4 tsp dried thyme 2 tsp dried marjoram
2 tsp dried parsley 1 tsp dried tarragon
2/3 tsp dried lavender flower 1/2 tsp celery seeds
1 crushed bay (laurel) leaf
4 tsp dried basil 3 tsp dried thyme
2 tsp dried marjoram 2 tsp dried oregano
1 tsp dried sage 1 tsp dried garlic flakes
1 tsp dried rosemary
4 tsp dried thyme 2 1/2 tsp dried sage
1 1/2 tsp dried oregano 1 tsp dried mint
3/4 tsp dried marjoram 1/2 tsp dried parsley