The Great American Slow Cooker Book (54 page)
Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
4
Cover and roast on low for 10 hours, or until the meat is fork-tender. Transfer to a cutting board; let stand for 10 minutes. Slice into ½-inch strips of meat.
TESTERS’ NOTES
•
A breast of veal is a luxurious cut laced with lots of collagen—and so perfect for the slow cooker. Because the cut of meat is so large, this recipe can only be made in a large slow cooker.
•
Shred the potatoes and carrots through the large holes of a box grater or with the shredding blade of a large food processor.
•
To make a pocket in the side of the breast of veal, insert the tip of a large knife into the center of the thick side, the blade turned so that the flat surface is parallel to your work surface. Make a small slice in one direction, remove the knife, and make a slice in the opposite direction. Continue on, making cuts back and forth until a pocket opens up in the meat without breaking through any side. (You can also ask the butcher at your supermarket to do it for you.)
Serve It Up!
Make an
Apple and Radish Salad:
Shred peeled apples and whole radishes through the large holes of a box grater. Toss these shreds with lemon juice, olive oil, stemmed thyme leaves, crunchy sea salt, and ground black pepper.
NOT MUCH
•
PREP TIME:
15 MINUTES
•
COOK TIME:
6 TO 9 HOURS
•
KEEPS ON WARM:
4 HOURS
•
SERVES:
3 TO 10
2- TO 3½-QUART
1¼ pounds boneless veal sirloin roast
1 cup drained and rinsed canned black beans
¼ cup drained canned mandarin orange segments, packed in water
2 tblsp fresh orange juice
½ tblsp finely grated orange zest
½ tblsp honey
½ tblsp thinly sliced serrano chile
1 tsp minced garlic
½ tsp cumin seeds
½ tsp dried oregano
¼ tsp ground cinnamon
¼ tsp ground black pepper
⅛ tsp ground cloves
⅛ tsp salt
4- TO 5½-QUART
2½ pounds boneless veal sirloin roast
1¾ cups drained and rinsed canned black beans
½ cup drained canned mandarin orange segments, packed in water
¼ cup fresh orange juice
1 tblsp finely grated orange zest
1 tblsp honey
1 tblsp thinly sliced serrano chile
2 tsp minced garlic
1 tsp cumin seeds
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp ground black pepper
¼ tsp ground cloves
¼ tsp salt
6- TO 8-QUART
4 pounds boneless veal sirloin roast
3 cups drained and rinsed canned black beans
¾ cup drained canned mandarin orange segments, packed in water
6½ tblsp fresh orange juice
1 tblsp plus 2 tsp finely grated orange zest
1 tblsp plus 2 tsp honey
1½ tblsp thinly sliced serrano chile
1 tblsp minced garlic
1½ tsp cumin seeds
1½ tsp dried oregano
¾ tsp ground cinnamon
¾ tsp ground black pepper
½ tsp ground cloves
½ tsp salt
1
Set the roast in the slow cooker; sprinkle the beans on and around the roast.
2
Stir the orange segments, juice, zest, honey, serranos, garlic, cumin seeds, oregano, cinnamon, pepper, cloves, and salt in a bowl; pour over and around the roast.
3
Cover and cook on low for 6 hours in a small slow cooker, 8 hours in a medium cooker, and 9 hours in a large cooker, or until the roast is fork-tender but still will hold its shape when sliced. (You may have to slice a small bit off to see how it holds together.)
4
Transfer to a cutting board and let it rest for 10 minutes while you skim the sauce for any surface fat. Slice into thin strips
against the grain
; nap with the sauce.
TESTERS’ NOTES
•
A veal sirloin roast is a luxurious cut, but it still needs a slow braise to become meltingly tender.
•
Because of varying amounts of collagen in the meat, you may find that your particular roast takes a little longer than suggested—perhaps another hour before it’s wonderfully tender.
ALL-AMERICAN KNOW-HOW
If desired, make your own orange supremes—wedge-shaped pieces of citrus with no pith or veins. Cut thin slices off the stem end and the opposite end of an orange. Stand the fruit cut side down on a cutting board. Cut off the rind by slicing down and following the fruit’s curve, removing any pith without taking off much flesh. Hold the peeled fruit in your hand over a bowl; cut along the white membranes in V-shaped wedges, removing the individual sections. (Do not slice down into your hand!) Let the sections fall into the bowl below; pick out any seeds; discard the pith and peels. Now you’ll have both orange juice and orange supremes.
NOT MUCH
•
PREP TIME:
15 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
2 TO 6
2- TO 3½-QUART
2 pounds bone-in veal ribs, cut into 2-bone sections
⅔ cup drained canned crushed pineapple packed in juice
2 tblsp soy sauce
2 tblsp packed dark brown sugar
1 tblsp dry sherry
½ tblsp minced peeled fresh ginger
1 tsp toasted
sesame oil
1 medium garlic clove, peeled and quartered
4- TO 5½-QUART
4 pounds bone-in veal ribs, cut into 2-bone sections
1⅓ cups drained canned crushed pineapple packed in juice
3½ tblsp soy sauce
3½ tblsp packed dark brown sugar
2 tblsp dry sherry
1 tblsp minced peeled fresh ginger
2 tsp toasted
sesame oil
2 medium garlic cloves, peeled and quartered
6- TO 8-QUART
6 pounds bone-in veal ribs, cut into 2-bone sections
2 cups drained canned crushed pineapple packed in juice
⅓ cup soy sauce
⅓ cup packed dark brown sugar
3 tblsp dry sherry
1½ tblsp minced peeled fresh ginger
1 tblsp toasted
sesame oil
3 medium garlic cloves, peeled and quartered
1
Set the ribs in the slow cooker. Stir the pineapple, soy sauce, brown sugar, sherry, ginger, sesame oil, and garlic in a bowl; pour over the ribs.
2
Cover and cook on low for 8 hours, or until the meat is so tender that it is almost falling off the bone.
TESTERS’ NOTES
•
Veal ribs are not quite as meaty as beef ribs—and the taste is milder, sweeter.
•
To cut the ribs into two-bone sections, use a sharp, heavy cleaver to press down between the bones and through the connective bits at the bottom of the rack. (Or ask the butcher to do this.)
with apples and cream
A LITTLE
•
PREP TIME:
30 MINUTES
•
COOK TIME:
9 TO 10 HOURS
•
KEEPS ON WARM:
3 HOURS THROUGH STEP 4
•
SERVES:
2 TO 6
2- TO 3½-QUART
¼ pound slab bacon, cut into ½-inch cubes
2 1½-inch-thick veal osso buco slices (about 12 ounces each), tied
4 ounces leeks (white and pale green part only), halved lengthwise, washed thoroughly to remove any grit, and thinly sliced
¼ cup brandy
½ tblsp minced fresh sage leaves
½ tsp ground allspice
¼ tsp ground black pepper
1 large tart apples (like Granny Smith), peeled, cored, and cut into 3-inch chunks
½ cup dry white wine, such as an Albarino or Chardonnay
3 tblsp heavy cream
4- TO 5½-QUART
6 ounces slab bacon, cut into ½-inch cubes
4 1½-inch-thick veal osso buco slices (about 12 ounces each), tied
8 ounces leeks (white and pale green part only), halved lengthwise, washed thoroughly to remove any grit, and thinly sliced
6 tblsp brandy
1 tblsp minced fresh sage leaves
¾ tsp ground allspice
½ tsp ground black pepper
2 large tart apples (like Granny Smith), peeled, cored, and cut into 3-inch chunks
1 cup dry white wine, such as an Albarino or Chardonnay
¼ cup heavy cream
6- TO 8-QUART
10 ounces slab bacon, cut into ½-inch cubes
6 1½-inch-thick veal osso buco slices (about 12 ounces each), tied
12 ounces leeks (white and pale green part only), halved lengthwise, washed thoroughly to remove any grit, and thinly sliced
½ cup brandy
1½ tblsp minced fresh sage leaves
1 tsp ground allspice
1 tsp ground black pepper
3 large tart apples (like Granny Smith), peeled, cored, and cut into 3-inch chunks
1½ cups dry white wine, such as an Albarino or Chardonnay
⅓ cup heavy cream
1
Fry the bacon cubes in a large skillet set over medium heat until well browned and even a little crunchy at the edges, between 5 and 8 minutes. Use a slotted spoon to transfer them to the slow cooker.
2
Slip the osso buco into the bacon fat–filled skillet, still set over the heat. Add only as many as will comfortably fit, browning them on both sides in batches, about 8 minutes, turning once. Transfer the browned meat to the slow cooker, arranging them in one layer with as little overlap as possible.
3
Add the leeks to the skillet and cook until wilted and aromatic, about 4 minutes, stirring frequently. Pour in the brandy; if the liquid ignites, quickly cover the skillet and move it off the heat for 2 minutes before uncovering and proceeding. As the liquid in the skillet comes to a full boil, scrape up any browned bits on the hot surface. Stir in the sage, allspice, and pepper, then scrape the contents of the skillet into the slow cooker. Add the apples and wine.
4
Cover and cook on low for 9 hours, or until the meat is gorgeously tender at the bone.
5
Use a slotted spoon to transfer the portions of veal to serving bowls. Remove the twine. Skim the surface fat off the sauce in the cooker; pour the sauce and all the vegetables into a large saucepan. Bring to a boil over high heat, stir in the cream, and cook for 1 minute, stirring all the while. Ladle the sauce and vegetables over the portions in the bowls.
TESTERS’ NOTES
•
The secret to a good cream sauce is (1) not to use too much cream and (2) to boil it down a bit so that it loses that “raw” taste.
•
Feel free to substitute venison osso buco for the veal. The bold flavors of this recipe will make a nice match to the richer, gamier meat.
INGREDIENTS EXPLAINED
Osso buco is made from sliced veal shanks, a tough, fairly fatty bit of the calf that becomes wonderfully tender when braised for a long time. The name—pronounced
oh-soh BOO-coh
—literally means “bone [with a] hole,” a reference to the piece of bone marrow often found in the center of the shank (or shin) bone. If you’ve got them, put marrow spoons on the table to mine the bones’ incredibly delectable centers.
ALL-AMERICAN KNOW-HOW
To tie osso buco, wrap butchers’ twine once or twice around the circumference, positioning the twine in the middle of the area. The portions must be tied or the meat will quite literally fall off the bone, as the fatty connective tissue melts during braising. You can snip the twine away just before you ladle the sauce over the cooked pieces.
with coffee and chiles
A LITTLE
•
PREP TIME:
20 MINUTES
•
COOK TIME:
10 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
2 TO 6
2- TO 3½-QUART
2 tsp olive oil
2 1½-inch-thick veal osso buco slices (about 12 ounces each), tied
⅛ tsp salt
⅛ tsp ground black pepper
1 medium yellow onion, thinly sliced
2 tsp
ancho chile powder
1 tsp finely grated fresh orange zest
1 tsp minced garlic
½ cup strong drip or French-press coffee
½ cup moderately sweet white wine, such as Sauvignon Blanc
4- TO 5½-QUART
4 tsp olive oil
4 1½-inch-thick veal osso buco slices (about 12 ounces each), tied
¼ tsp salt
¼ tsp ground black pepper
1 large yellow onion, thinly sliced
4 tsp
ancho chile powder
2 tsp finely grated fresh orange zest
2 tsp minced garlic
¾ cup strong drip or French-press coffee
¾ cup moderately sweet white wine, such as Sauvignon Blanc
6- TO 8-QUART
2 tblsp olive oil
6 1½-inch-thick veal osso buco slices (about 12 ounces each), tied
½ tsp salt
½ tsp ground black pepper
2 large yellow onion, thinly sliced
2 tblsp
ancho chile powder
1 tblsp finely grated fresh orange zest
1 tblsp minced garlic
1 cup strong drip or French-press coffee
1 cup moderately sweet white wine, such as Sauvignon Blanc
1
Heat a large skillet over medium heat, then swirl in the oil. Season the osso buco with salt and pepper, then slip as many as will comfortably fit into the skillet. Brown on both sides, turning once, about 8 minutes. Transfer the rounds to the slow cooker and continue browning more as necessary. Fit them in one layer in the slow cooker, as little overlap as possible.