Slow Cooker_ The Best Cookbook Ever - Diane Phillips [66]
In most of these recipes I recommend that you brown the meat before adding it to the slow-cooker insert. The reason for browning is because a layer of flavor is created that carries through the entire dish as it simmers. The caramelization that takes place on the outside of the meat helps to give a depth of flavor that you won’t have if you just plop the meat and vegetables into the slow cooker and turn it on. Browning ahead of time to release the flavors of the meat produces a balanced and flavorful dish.
In recipes using chuck, brisket, or other fatty meats, use the minimum amount of liquid. These cuts actually contain a lot of water and fat, and, when braised, give off a lot of liquid. In order to concentrate flavors, use a little liquid to start with. By the end of cooking , however, there will be a good quantity of liquid to sauce the meat.
Straining sauces and thickening them are personal choices. If your family wants a smooth sauce without bits of onion or other aromatics, then strain the sauce before serving. But if you like the rustic feel of the bits in the sauce, leave them in. If you want a gravy or thickened sauce, there are several options. One is to transfer the sauce to a saucepan and add a “beurre manié” or add instant-blending flour such as Wondra brand. Either way, these two methods will thicken the sauce. Cornstarch mixed with water or stock will thicken sauces, as well. Sauces can also be puréed—the bits of onion and other vegetables will help to thicken the sauce without the addition of a thickener.
Labeling in the beef department is not as standardized as it is with poultry or pork. When I recommend a certain cut, I try to specify those that are readily available in most parts of the country. Most of the beef sold in supermarkets comes in three grades: Prime, which is the top of the line, heavily marbled with fat, and usually aged; Choice, the grade that I recommend for the slow cooker because it’s not as pricey and still has good flavor; and Select, which will not have much marbling and, although it will be cheaper, I don’t recommend that you buy it because the cuts aren’t as flavorful.
Round
Round comes from the hind leg of the cow. It is leaner than most cuts and can tend to be dry, but when braised in the slow cooker it becomes tender. The best part about round is that it can usually be cut in neat slices so you can serve it arranged on a platter. When braising, I like to use rump roast or eye of the round, which have a layer of fat that helps to flavor the braise. Thinly sliced round steaks can be used in braciole or beef rolls, or braised until they are fall-apart tender.
Pot Roast Italiano
The aroma of beef, wine, and tomatoes will entice your family into your kitchen, waiting for the slow cooker to finish so they can eat this hearty, comforting pot roast. The addition of dried porcini mushrooms enhances and deepens the flavor of this savory stew, which is delicious served with garlic mashed potatoes, polenta, or pasta. Any leftovers can be frozen for up to 2 months.
1 tablespoon extra-virgin olive oil
1 bottom round roast (about 3 to 3 ½ pounds), tied with butcher’s twine
3 cloves garlic, minced
Salt and freshly ground black pepper
2 large sweet onions, such as Vidalia, coarsely chopped
1 tablespoon dried rosemary, crumbled
1 cup Zinfandel wine
4 dried porcini mushrooms, crumbled
One 15-ounce can chopped tomatoes, with their juice
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
¼ cup finely chopped fresh Italian parsley for garnish
heat the oil in a large skillet over high heat. Rub the meat with the garlic, 1½ teaspoons salt, and 1 teaspoon pepper. Add the meat to the skillet and brown on all sides.
transfer the browned meat to the insert of a 5- to 7-quart slow cooker. Add the onions and rosemary to the same skillet and sauté until they become fragrant and the onions begin to soften, about