Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
The Great American Slow Cooker Book (38 page)
7
Transfer the hocks to a cutting board and cool the pork for 10 minutes. Keep the slow cooker covered and set on warm. Shred the meat off the bones with two forks; discard the bones, chop the pork into small bits, and stir these along with the vinegar into the stew.
TESTERS’ NOTES
•
Here’s a warming meal for a chilly night when you want real food but don’t want to spend too long making it. The dried beans cook down until they are rich and chewy.
•
You want the bits of onion small (¼-inch pieces at most) so they can melt into the sauce.
•
Don’t be tempted to use dried oregano; fresh adds a bit of springtime brightness to an otherwise dark and mellow meal.
Serve It Up!
Doctor sour cream with a little ground cumin, some minced cilantro leaves, and a squeeze of lime juice, then dollop this concoction onto the stew in the bowls.
A LOT
•
PREP TIME:
11 HOURS (INCLUDES MARINATING THE BEEF)
•
COOK TIME:
7 HOURS
•
KEEPS ON WARM:
4 HOURS
•
SERVES:
3 TO 16
2- TO 3½-QUART
1 pound boneless beef chuck, cut into 1½-inch cubes
1 cup dry red wine, such as French Burgundy or Pinot Noir
1 fresh thyme sprigs
1 medium garlic cloves, peeled and smashed
¼ tsp salt
¼ tsp ground black pepper
1 bay leaf
2 ounces slab bacon, chopped
⅔ cup small fresh pearl onions, peeled, or frozen pearl onions, thawed
¼ pound carrots, peeled and cut into 1-inch sections
1 tblsp all-purpose flour
4- TO 5½-QUART
3 pounds boneless beef chuck, cut into 1½-inch cubes
3 cups dry red wine, such as French Burgundy or Pinot Noir
3 fresh thyme sprigs
2 medium garlic cloves, peeled and smashed
½ tsp salt
½ tsp ground black pepper
2 bay leaves
6 ounces slab bacon, chopped
2 cups small fresh pearl onions, peeled, or frozen pearl onions, thawed
10 ounces carrots, peeled and cut into 1-inch sections
3 tblsp all-purpose flour
6- TO 8-QUART
5 pounds boneless beef chuck, cut into 1½-inch cubes
5 cups dry red wine, such as French Burgundy or Pinot Noir
5 fresh thyme sprigs
4 medium garlic cloves, peeled and smashed
1 tsp salt
¾ tsp ground black pepper
4 bay leaves
10 ounces slab bacon, chopped
3 cups small fresh pearl onions, peeled, or frozen pearl onions, thawed
1 pound carrots, peeled and cut into 1-inch sections
⅓ cup all-purpose flour
1
Seal the beef, wine, thyme, garlic, salt, pepper, and bay leaves in a very large zip-closed plastic bag. Massage the wine onto the beef through the plastic, then set the bag in the refrigerator for at least 10 hours (or up to 16 hours).
2
Remove the beef pieces from the bag and pat them dry with paper towels. Set them out on the counter to come back to room temperature while you complete the next step.
3
Strain the marinade from the bag through a fine-mesh sieve or colander into a bowl, catching the liquid below. Dig out the thyme sprigs, bay leaves, and garlic cloves and add these to the cooker. Reserve the marinade.
4
Fry the bacon in a large skillet set over medium heat until crisp, stirring occasionally, 4 to 7 minutes, depending on how much is in the skillet. Use a slotted spoon to transfer the crunchy bits to the slow cooker.
5
Brown the pieces of beef in the bacon fat in the skillet, working with just a handful of pieces at a time, about 8 minutes per batch, turning them onto all sides. Use that slotted spoon to transfer them to the cooker, then continue browning more.
6
Once the beef’s done, scatter the pearl onions in the skillet; cook, stirring often, until they begin to brown a bit on all sides, 4 to 7 minutes. Once again, use that slotted spoon to get them into the slow cooker.
7
Pour ½ cup of the strained marinade into the skillet; bring to a boil, scraping up any browned bits in the skillet with a spoon. Pour and scrape the contents of the skillet into the slow cooker. Stir in the carrots.
8
Whisk the remainder of the strained marinade with the flour in a large bowl until the flour dissolves. Pour into the slow cooker.
9
Cover and cook on low for 7 hours, or until the beef cubes are wonderfully tender and succulent. Discard the bay leaves before serving.
TESTERS’ NOTES
•
If you’re going to do it, you might as well do it right! This is undoubtedly a complicated recipe, a slow cooker version of the classic, complete with a wine marinade and endless layering of flavors to build the stew.
•
Make sure the bag with the beef and marinade is well sealed to avoid a messy cleanup. Consider setting the bag in a large bowl, just to make sure you’re not a victim of drips and spills.
Serve It Up!
Although often served over mashed potatoes (with plenty of butter, whole milk, salt, and ground black pepper), this stew also works well over cooked pasta, particularly wide noodles like pappardelle, or even over
homemade croutons
.
with mushrooms and potatoes
NOT MUCH
•
PREP TIME:
20 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
4 TO 16
2- TO 3½-QUART
1¼ pounds boneless beef chuck, cut into 2-inch pieces
½ pound (about 2½ cups) cremini or brown button mushrooms, thinly sliced
5 ounces Russet or other baking potatoes, peeled and shredded through the large holes of a box grater
¼ cup moderately sweet white wine, such as Pinot Blanc
1 tblsp no-salt-added tomato paste
1 tblsp mild paprika
¼ tsp caraway seeds
¼ tsp salt
¼ tsp ground black pepper
1 bay leaf
1 tblsp sherry vinegar
¼ cup sour cream (regular, low-fat, or fat-free)
4- TO 5½-QUART
2½ pounds boneless beef chuck, cut into 2-inch pieces
1 pound (about 5 cups) cremini or brown button mushrooms, thinly sliced
10 ounces Russet or other baking potatoes, peeled and shredded through the large holes of a box grater
½ cup moderately sweet white wine, such as Pinot Blanc
2 tblsp no-salt-added tomato paste
2 tblsp mild paprika
½ tsp caraway seeds
½ tsp salt
½ tsp ground black pepper
1 bay leaf
2 tblsp sherry vinegar
½ cup sour cream (regular, low-fat, or fat-free)
6- TO 8-QUART
4½ pounds boneless beef chuck, cut into 2-inch pieces
1 pound 10 ounces (about 8 cups) cremini or brown button mushrooms, thinly sliced
1 pound Russet or other baking potatoes, peeled and shredded through the large holes of a box grater
¾ cup plus 2 tblsp moderately sweet white wine, such as Pinot Blanc
3½ tblsp no-salt-added tomato paste
3½ tblsp mild paprika
1 tsp caraway seeds
1 tsp salt
1 tsp ground black pepper
2 bay leaf
3½ tblsp sherry vinegar
1 cup sour cream (regular, low-fat, or fat-free)
1
Stir the beef, mushrooms, shredded potatoes, wine, tomato paste, paprika, caraway seeds, salt, pepper, and bay leaves in the slow cooker until the pieces of meat are evenly coated with the tomato mixture and spices.
2
Cover and cook on low for 8 hours, or until the beef is meltingly tender. Stir in the vinegar; dollop 1 tablespoon sour cream onto the individual servings in the bowls.
TESTERS’ NOTES
•
This is the American version of the Hungarian classic, modified for the slow cooker. The potatoes are the secret thickener; they’ll deliver plenty of starch.
•
The sour cream is added only as a garnish since it can break if cooked for hours.
Serve It Up!
Ladle the stew into bowls with cooked, wide egg noodles that have been tossed with poppy seeds (and maybe a little butter).
with butternut squash
NOT MUCH
•
PREP TIME:
20 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
3 TO 10
2- TO 3½-QUART
2 tsp mild paprika
1 tsp ground cinnamon
½ tsp ground coriander
½ tsp ground ginger
½ tsp red pepper flakes
½ tsp salt
1 pound boneless beef chuck, cut into 2-inch pieces
1 pound butternut squash, peeled, seeded, and cut into 2-inch cubes
½ pound ripe tomatoes, chopped
4 shallots, peeled and quartered
2 medium garlic cloves, peeled and slivered
½ cup reduced-sodium chicken broth
¼ cup minced fresh cilantro leaves
4- TO 5½-QUART
1½ tblsp mild paprika
2 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground ginger
1 tsp red pepper flakes
1 tsp salt
2 pounds boneless beef chuck, cut into 2-inch pieces
1½ pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
1 pound ripe tomatoes, chopped
8 shallots, peeled and quartered
4 medium garlic cloves, peeled and slivered
1 cup reduced-sodium chicken broth
½ cup minced fresh cilantro leaves
6- TO 8-QUART
2 tblsp mild paprika
4 tsp ground cinnamon
½ tblsp ground coriander
½ tblsp ground ginger
½ tblsp red pepper flakes
½ tblsp salt
3½ pounds boneless beef chuck, cut into 2-inch pieces
2¼ pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
1½ pounds ripe tomatoes, chopped
10 shallots, peeled and quartered
6 medium garlic cloves, peeled and slivered
1⅔ cups reduced-sodium chicken broth
¾ cup minced fresh cilantro leaves
1
Mix the paprika, cinnamon, coriander, ginger, red pepper flakes, and salt in the slow cooker, then add the beef and stir until the cubes are coated in the spices. Dump in the butternut squash, tomatoes, shallots, and garlic; pour in the broth and stir well.
2
Cover and cook on low for 8 hours, or until the beef and butternut squash are meltingly tender. Stir in the cilantro just before serving.
TESTERS’ NOTES
•
A tagine is a Moroccan casserole, long-simmered in a shallow pan under a conical lid. While this is not a true tagine, it does replicate the traditional flavors.
•
Don’t seed those tomatoes. They’ll add lots of essential moisture.
•
We used chicken broth for a lighter finish that lets the complexity of those spices come through.
A LOT
•
PREP TIME:
45 MINUTES
•
COOK TIME:
7 HOURS
•
KEEPS ON WARM:
4 HOURS
•
SERVES:
4 TO 10
2- TO 3½-QUART
1 dried New Mexican red chiles
2 tblsp thinly sliced lemongrass, white and pale green parts only
1 tblsp minced peeled fresh ginger
1 tsp minced garlic
½ tsp ground cinnamon
⅛ tsp ground coriander
⅛ tsp grated nutmeg
1¼ pounds boneless beef chuck, cut into 1-inch pieces
½ 4-inch cinnamon sticks;
½ tsp cardamom seeds
5 whole cloves
1 pound (about 3½ cups) white potatoes, peeled and cut into 1-inch cubes
¾ cup coconut milk
¼ cup reduced-sodium beef broth
2 tblsp packed light brown sugar
1½ tblsp
fish sauce
1½ tblsp tamarind paste
⅓ cup chopped roasted peanuts
4- TO 5½-QUART
2 dried New Mexican red chiles
¼ cup thinly sliced lemongrass, white and pale green parts only
2 tblsp minced peeled fresh ginger
2 tsp minced garlic
1 tsp ground cinnamon
¼ tsp ground coriander
¼ tsp grated nutmeg
2½ pounds boneless beef chuck, cut into 1-inch pieces
1 4-inch cinnamon sticks
1 tsp cardamom seeds
10 whole cloves
2 pounds (about 7 cups) white potatoes, peeled and cut into 1-inch cubes
1½ cups coconut milk
½ cup reduced-sodium beef broth
¼ cup packed light brown sugar
3 tblsp
fish sauce
3 tblsp tamarind paste
⅔ cup chopped roasted peanuts
6- TO 8-QUART
3 dried New Mexican red chiles
6 tblsp thinly sliced lemongrass, white and pale green parts only
3 tblsp minced peeled fresh ginger
1 tblsp minced garlic
½ tblsp ground cinnamon
½ tsp ground coriander
¼ tsp grated nutmeg
3¾ pounds boneless beef chuck, cut into 1-inch pieces
1½ 4-inch cinnamon sticks
½ tblsp cardamom seeds
15 whole cloves
3 pounds (about 10½ cups) white potatoes, peeled and cut into 1-inch cubes
2¼ cups coconut milk
¾ cup reduced-sodium beef broth
6 tblsp packed light brown sugar
⅓ cup
fish sauce
⅓ cup tamarind paste
1 cup chopped roasted peanuts