favorite slow cooker recipes
- polish cuisine Apr 23, 2005 04:17 PM
I bought my first slow cooker and am excited to use for the first time some time next week. Does anyone have a favorite recipe for delicious slow cooked meals? Open to any and all suggestions. Thanks!
I mostly use mine to slow cook nice fatty pork cuts like boneless ribs. then I chill it and remove the fat that rises from the top and use it to make bbq or various mexican things.
The slow cooker works best with cheaper, tougher meats. The good stuff will disintegrate. Make a ropa vieja with flank, always comes out great.
I also use the slow cooker for meats sometimes, but beans also work very very well. a bit of ham, or even better a ham piece with a bone (ham hock or other) makes the beans even better. I put in the bean pot any vegetables I have on hand: spring garlic, leeks, onions, grated carrots, finely chopped fennel. And fresh (or dried) herbs. I bundle cilantro stems and toss that in.
We do a number of variations with cheap cuts of meat as listed below, one of the better ones is the simplest, a pork butt with a couple of 8 oz apple juice (not cider) bottles added then pat the top and sides down with a nice thick layer of brown sugar. Leftovers great for pork dip or BBQ pork sands.
2 easy recipes come to mind
1.) Italian beef. Choose some inexpensive, not too fatty piece of beef like a top round roast or the like. Mix a couple packages of au jux mix (like those foil packets by Lawry's, don't use the store brand)with water. About a ratio of 1 packet per 1-1 1/2 C water. The size of your crock pot and the piece of meat will detirmine the amount of liquid. Pour this over the meat to just cover. Toss in a few peeled garlic cloves, some dried oregano or italian seasoning. Start it the night before you want to eat it. In the morning shred the beef. Taste the juice. Sometimes it isn't meaty enough and I'll mix in another package of au jus. It's an imperfect recipe because it all depends on the piece of meat as to how beefy it will taste. I also put freshly ground pepper at this point.
A friend of mine skips the garlic and just puts in a package of Good Seasons Italian salad dressing dry mix instead and says it's delicious.
The keys are to start it the night before, don't use too fatty a piece of meat, and keep on tasting until you get a balance you like.
Serve this on crusty french bread for Chicago-style Italian beef sandwiches.
2.)Corned beef and cabbage tacos (great on St. Pat's Day). Before you leave for work stick a corned beef in the crock pot, cover with water, set on low. When you get back it's done. Take it out, let it rest about 10 minutes and slice. Serve on grilled corn tortillas with raw shredded cabbage and horseradish sauce. Easy and different.