Your favorite crock pot recipes
Anyone care to share their favorite crock pot recipes? OR we could do easiest, most surprisingly good...
Here are a few of mine:
Crock pot pulled pork: just put a bonelss pork but in the crock pot all day, drain and reserve juices, pull apart the pork, return to crock with either your favorite BBQ sauce or make a homeade sauce (I use sweet baby rays and thin it out with vnegar) if you cook it too long it tends to dry out so either don;t do that or add some of the juices back in. This is the easiest crowd pleaser ever!
Party sausages/keilbasa/baby hot dogs /meatballs (if you use the frozen ones, look for a small size version):fill crock with any combination of those that you like (cut larger meats into bite size peices first) cover with one small jar of grape jelly and one jar of chili sauce, cook all day. Serve with toothpicks fo an easy appetizer.
Pot roast: put roast in pot, add 1 sliced onion, i1packet of onion soup mix, 1 can of cream of mushroom soup. all day on low, you will have tender meat, and lots of gravy. USe a cheap cut of meat! expensive cuts dry out!
File this under "Surprisingly Good"!
Slow Cooker BBQ Beef Brisket (Cook's Country, Feb/March '09) Serves 8-10
Scoring the fat on the brisket @ 1/2" intervals allows the rub to penetrate the meat.
2 disposable aluminum loaf pans stacked inside one another can sub for the metal loaf pan.
Spice Rub & Brisket
1/2 Cup packed dark brown sugar, 2 tbsp minced canned chipotle chiles in adobo, 1tbsp ground cumin, 1 tbsp paprika, 1 tsp salt, 2 tsp pepper, 1 (4-5lb) brisket roast, fat trimmed to 1/4" thick, scored lightly.
Aromatics & Sauce
3 tbsp veg oil, 1 onion, chopped fine, 2tbsp tomato paste, 1tbsp chili powder, 1tbsp minced canned chipotle chiles in adobo, 2 garlic cloves, minced, 1/2 cup water, 1/4 cup ketchup, 1 tbsp cider vinegar, 1/2 tsp liquid smoke
1.RUB Combine Sugar, chipotle, cumin, paprika, salt & pepper in bowl, rub mixture all over brisket. Cover w. plastic wrap & let sit @ room temp for 1HR or refrigerate for up to 24hrs. (I do the latter).
2. COOK Heat oil in large skillet over medium-high heat until shimmering. Cook onion until softened, about 5 min. Add tomato paste & cook until beginning to brown, about 1 minute. Stir in chili powder, chipotle, garlic, and cook until fragrant, about 30 seconds. Mound onion mixture in center of slo cooker, arrange inverted loaf pan over onion mixture, and place brisket, fat-side up, on top of loaf pan. Add water to slo cooker, cover, and cook on high until fork inserted into brisket can be removed with no resistance, 7hrs-8hrs (or cook on low for 10hrs-12hrs).
3. REST Transfer brisket to 13" x 9" baking dish, cover w. foil, and let rest 30min. Carefully remove loaf pan from slo cooker. Pour onion mixture & accumulated juices into large bowl, skim fat. (You shld have ~2 cups defatted juices; if you've less, supplement w. water.)
4. SAUCE Transfer brisket to cutting board, slice thinly ACROSS THE GRAIN, and return to baking dish. Pour 1 Cup reserved defatted juices over sliced brisket. Whisk ketchup, vinegar, liquid smoke into remaining juices. Season w. salt & pepper. Serve, passing sauce @ table.
This is totally worth making. There is a certain amt of prep, but you'll be most rewarded!