Slow Cooker_ The Best Cookbook Ever - Diane Phillips [72]
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon ancho chile powder
One 4-pound boneless chuck roast
2 large white onions, coarsely chopped
Two 16-ounce jars medium-hot salsa (see savvy)
½ cup lime juice
One 12-ounce bottle beer
add the oil, cumin, oregano, and chile powder to a small bowl and stir to combine. Rub the mixture over the meat, coating evenly. Heat a large skillet over high heat.
add the meat and brown on all sides. Transfer to the insert of a 5- to 7-quart slow cooker. Add the onions to the skillet over medium-high heat and sauté until softened, 3 to 5 minutes. Transfer to the slow-cooker insert. Add the salsa, lime juice, and beer to the slow cooker and stir to combine.
cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours. Remove the meat from the slow cooker, cover with aluminum foil, and allow to rest for 20 to 30 minutes.
transfer the sauce to a saucepan and bring to a boil. Boil the sauce to reduce to concentrate the flavor, about 10 minutes. Strain the sauce through a fine-mesh sieve, if desired.
shred the beef or return the sauce and beef to the slow cooker and serve from the cooker set on the warm setting.
serves 8
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salsa savvy
Although I love fresh salsa for dipping with chips, for this dish it is too watery to add to the cooker. Prepared salsa is perfect for this dish, and you can choose your favorite brand.
Hungarian Smoked Beef Braise
Spanish smoked paprika, bacon, Guinness, and a bit of chipotle turns chuck roast a glorious shade of red in the braising liquid and flavors it with a smoky and slightly sweet sauce. Adding root vegetables to the pot turns this into a one-pot meal, but if you decide to omit them (see savvy), the stew is delicious served over buttered noodles. Make sure to use smoked paprika in this dish—you can find it in many markets and gourmet retailers or online at www.penzeys.com.
6 medium Yukon gold or red potatoes, quartered
4 medium carrots, cut into 1-inch lengths
2 teaspoons salt
½ teaspoon freshly ground black pepper
4 strips thick-cut bacon, cut into ½-inch pieces
3 medium onions, cut into half rounds
2 teaspoons smoked paprika
2 chipotle chiles in adobo, minced
2 cloves garlic, minced
1 cup all-purpose flour
3½ to 4 pounds beef chuck, cut into 1-inch pieces
2 tablespoons canola or vegetable oil
One 14- to 15-ounce can chopped tomatoes, with their juice
One 12-ounce bottle Guinness or dark ale
arrange the potatoes, carrots, 1 teaspoon of the salt, and the pepper in the insert of a 5- to 7-quart slow cooker and stir to combine. Cook the bacon in a large skillet over medium heat until crisp.
transfer the bacon to the slow-cooker insert and remove all but 3 tablespoons of fat from the pan. Heat the remaining fat in the pan over medium-high heat. Add the onions, paprika, chiles, and garlic and sauté until the onions begin to soften 4 to 5 minutes.
transfer the mixture to the slow-cooker insert. Put the flour and the remaining 1 teaspoon salt in a large plastic bag. Put the meat in the flour, toss to coat, and shake off any excess flour.
heat the canola oil in the same skillet over high heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the slow-cooker insert. Deglaze the pan with the tomatoes, scraping up any browned bits from the bottom of the pan.
transfer the tomatoes to the slow-cooker insert. Add the Guinness and stir to combine. Cover the slow cooker and cook on high for 4 to 5 hours, until the meat and vegetables are tender.
skim off any fat from the top of the stew and serve the meat and vegetables from the slow cooker.
serves 8
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slow-cooker savvy
If you decide to omit the vegetables, cook the stew for 4 hours on high.
Sirloin
Located near the hip area, sirloin is a popular choice for slow cooking. Not as tough