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Slow Cooker Monday
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[quote][i]Originally posted by Dom[/i] Steaming rice is the best bet but if you're boiling the rice, just pour boiling water over the rice when you've sieved it as that'll stop it sticking together (to some degree anyways). Have heard adding oil to the water (same as you do spag) helps but never tried it. john-d - Bung the beef joint in on it's own and the use the juices for gravy. Or as John said use red wine, take the beef out when done, reduce (i usually add a little butter, shallots if i have them) the wine until it's a bit like syrup and you have a red wine sauce. [/quote]
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