Slow Cooker_ The Best Cookbook Ever - Diane Phillips [68]
½ pound shiitake mushrooms, stems removed and caps sliced
Two 10-ounce bags baby spinach
2 tablespoons cornstarch mixed with ¼ cup water or chicken broth
combine the soy sauce, sake, garlic, pepper, and sugar in a large bowl and whisk.
add the meat and stir to coat. Cover and refrigerate for at least 4 hours or up to 36 hours.
put the beef and marinade in the insert of a 5- to 7-quart slow cooker. Add the onions and chicken broth and stir to combine.
cover and cook on high for 3 hours. Skim off any fat from the top of the stew. add the mushrooms, spinach, and cornstarch mixture and stir to combine. Cover and cook on low for an additional 1 hour, until the meat is tender and the sauce is thickened.
serve the beef from the cooker set on warm.
serves 8
Southwestern Beef Rolls
A riff on braciole, these beef rolls are stuffed with roasted green chiles and chorizo sausage and braised in a hearty, tequila-spiked ranchero sauce, filled with colorful bell peppers and onions. This is comfort food with a kick. Serve with rice and beans for a fiesta with some frosty margaritas and south-of-the-border beer. You can make the beef rolls ahead of time, refrigerating for up to 24 hours before making the rest of the dish.
Eight 6-inch-square slices round steak (2 ½ to 3 pounds)
Salt and freshly ground black pepper
8 canned roasted green chiles, drained and rinsed
½ pound chorizo sausage, cooked and crumbled
5 tablespoons plus 1 teaspoon olive oil
2 large sweet onions, coarsely chopped
2 medium yellow bell peppers, seeded and coarsely chopped
2 medium red bell peppers, seeded and coarsely chopped
2 medium green bell peppers, seeded and coarsely chopped
1 teaspoon ground cumin
¼ teaspoon ancho chile powder
½ cup gold tequila (optional)
Two 28- to 32-ounce cans tomato purée
place the beef on a cutting board and sprinkle it with 2 teaspoons salt and 1 teaspoon pepper. Cut a slit in the side of each chile. Stuff the chiles with the cooked chorizo. Place a chile in the center of each beef slice.
roll the beef and secure the seams with a toothpick or skewer. Place the rolls seam-side down on a plate and set aside.
heat 2 tablespoons of the oil in a large skillet over mediumhigh heat. Add the rolls and brown on all sides. Transfer the beef to the insert of a 5- to 7-quart slow cooker. Heat the remaining 3 tablespoons plus 1 teaspoon oil in the skillet over medium-heat heat. Add the onions, bell peppers, cumin, and chile powder and sauté until the vegetables begin to soften, 5 to 7 minutes. Deglaze the pan with the tequila (if using; if not using, deglaze the pan with the tomato puree), scraping up any browned bits, add the tomato purée, and stir to combine.
transfer the contents of the skillet to the slow-cooker insert, covering the beef rolls. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours. Remove the meat from the sauce, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
puree the sauce with an immersion blender. Season with salt and pepper.
remove the toothpicks from the rolls. Cut each roll in half and place on top of some sauce on a serving plate. Serve any additional sauce on the side.
serves 8
Mediterranean Beef Rolls
Stuffed with salty feta cheese, spinach, and dill, these beef rolls are braised in a red wine sauce and are perfect for entertaining. A side of orzo and a crisp salad with red onions, Kalamata olives, and a red wine vinaigrette will round out your dinner.
Salt and freshly ground black pepper
½ cup all-purpose flour
4 tablespoons olive oil
2 cloves garlic, minced
2½ cups finely chopped sweet onion, such as Vidalia
2 tablespoons chopped fresh dill
Two 10-ounce packages baby spinach or one 16-ounce package frozen chopped spinach, defrosted
6 ounces feta cheese, crumbled
2 cups fresh bread crumbs
Eight 6-inch-square slices round steak (2½ to 3 pounds)
1 cup red wine, such as Barolo or Chianti
1½ cups beef broth
put 2 teaspoons salt, 1 teaspoon pepper, and the flour in a shallow dish and stir to