Slow Cooker_ The Best Cookbook Ever - Diane Phillips [85]
cover and cook on high for 3 to 4 hours, until the meat is tender. Carefully lift the meat out of the pan, cover with aluminum foil, and allow to rest for at least 15 minutes. Cut the strings from the meat and cut into ½-inch-thick slices. serve the meat napped with some of the sauce.
serves 6–8
Artichoke-Stuffed Flank Steak with Red Wine Sauce
Stuffed with piquant marinated artichokes, sharp Asiago cheese, and prosciutto, this flank steak is braised in a red wine sauce that makes it tender and delicious.
4 tablespoons (½ stick) unsalted butter
2 medium onions, finely chopped
3 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried oregano
3 tablespoons all-purpose flour
2 cups full-bodied red wine
1 cup beef broth
Two 6-ounce jars marinated artichoke hearts, drained and coarsely chopped
6 thin slices prosciutto, cut into julienne strips
½ cup finely shredded Asiago cheese
1 cup fresh bread crumbs
One 1 ½- to 2-pound flank steak
melt the butter in a medium saucepan over medium-high heat. Add the onions, garlic, basil, and oregano and sauté until the onions are softened, about 3 minutes. Whisk in the flour and cook for 3 minutes.
add the wine and bring to a boil, whisking constantly, until the sauce is thickened. Transfer the sauce to the insert of a 5- to 7-quart slow cooker and stir in the beef broth. Combine the ar tichokes, prosciutto, cheese, and bread crumbs together in a small bowl.
place the flank steak on a cutting board and starting on one long side of the steak, cut the steak horizontally in half almost but not quite through the other side. Open the steak like a book. Spread the mixture over the flank steak. Roll the steak up from one long side and tie with kitchen string or silicone bands.
arrange the steak in the slow-cooker insert, cover, and cook on high for 3 hours. Remove the steak from the slow cooker, cover with aluminum foil, and allowto rest for 15 minutes. Skim off any fat from the sauce.
slice the meat. Serve it with some of the sauce.
serves 6–8
Salsa Beef Fajitas
This slow-cooker recipe couldn’t be easier, and it’s delicious! Load the flank steak, salsa, and seasonings into the cooker, and then read romance novels all day long, until it’s time for dinner. Make sure to use a prepared salsa rather than fresh salsa, which will lose its flavor in the low slow cooking process. Serve the fajitas with warm tortillas, pinto beans, or Refried Bean Casserole along with an assortment of condiments.
4 cups prepared salsa
1½ teaspoons ground cumin
¼ cup freshly squeezed lime juice
Two 1½-pound flank steaks
combine the salsa, cumin, and lime juice in the insert of a 5- to 7-quart slow cooker. Roll the flank steaks from the short side and place in the slow cooker.
cover and cook on low for 8 to 10 hours, until the meat is tender. Remove the meat from the sauce, allow it to rest for 15 minutes, and shred, using two forks.
skim off any fat from the top of the sauce and return the meat to the slow cooker. Stir to blend with the sauce.
serve the meat directly from the cooker.
serves 8
Chicago-Style Italian Beef
Walk along any street in Chicago, and you will find little diners serving Italian beef sandwiches. Many hot dog street vendors sell them as well. The meat is cooked in a highly spiced broth, thinly sliced, and topped with a mélange of sautéed and pickled peppers. For this recipe, the peppers and beef are cooked together so you can serve dinner right out of the slow cooker. You won’t have leave town to try this Windy City sandwich!
Three 1½- to 2-pound flanks steaks
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
2 shallots, coarsely