Slow Cooker (15)
Here it is as last! This is my award winning Chile Stew... I made this recipe for the first time more than a decade ago and it has since become a staple in our house. My Wife once entered it in a Chili contest (sans the beans) and won the ribbon. I prefer my stew with a lot of spice, but then no one else in our Family can eat it. So I usually tone the heat way down (as printed here) and add more peppers to my own bowl.
Serve with a handful of Shredded Cheese and a pile of Tortilla Chips.
Baby Back Ribs are pork ribs that that are found near the spine. This meat is leaner and more tender. St Louis Ribs (also called Spare Ribs) are found nearer to the belly of the pig. They typically include more meat but they are also more fatty and the meat is more tough, requiring a longer cook time. These Ribs can be cooked in the Slow Cooker or a Sous Vide and then finished under a broiler.
Barbacoa (Shredded Beef Roast) is the classic Sunday afternoon family dinner meal. However, roast beef is not always the easiest meal to make. An under-cooked roast won't shred properly, and an overcooked roast will be dry and tasteless. But fear not! With this simple recipe, a consistently perfect shredded Chuck Roast is easy to achieve. Marinade the roast, give it a nice sear, and add it to the Slow Cooker for about 8 hours. Shred the finished beef and add back into the flavorful au jus for the perfect Barbacoa, every time!
Carne Guisada is a traditional Mexican beef Stew. Carne Guisada is a Mexican Style Pot Roast with lots of sauce. You can serve Guisada as a stew, as taco filling, or even a meat-sauce served over rice. Using a slow cooker will produce meat that is fall-apart tender, with very minimal effort. This dish is so tasty, that you might want to double it, just to ensure that you will have leftovers.
Country Style Pork Ribs come from the same cut as the Boston Butt or the Picnic Roast and does not contain any actual rib meat. Country Style Ribs can be boneless or they can be bone-in when the shoulder bone is included. Like the Boston Butt, Country-style Pork Ribs should be cooked at a low temperature, for several hours to render the fat and add flavor to the meat, while providing the "fall-apart tenderness" rib-like experience. Choose your favorite store-bought or home-made BBQ sauce and finish the meat with a final low bake to form the perfect bark.
This recipe can be prepared using a Slow Cooker (for about 3 hours) or using a Ceramic-Lined Cast Iron Dutch Oven (for about 30 minutes). The benefit of using the Slow Cooker, is that you can mix the recipe and then start the Slow Cooker before Dinner starts.
"Involtini" (plural for Involtino) are small, bite-sized (usually) appetizers, with an outer layer and some sort of filling. Involtini could include Armadillo Eggs, mini-Pizza Rolls, or even bite-sized Twinkies. Eggplant Involtini makes a nice addition to a Beef Roast, Pork Roast, or Grilled Chicken. This recipe specifies canned whole tomatoes. Canned diced tomatoes usually contain preservatives that prevent the tomatoes from breaking down into a nice sauce. Canned whole tomatoes, on the other hand, will break down better when simmered and provide a smoother, thicker sauce. This recipe has been modified for the Slow Cooker.
You can save effort by preparing a few pounds of Ground Beef in a Slow Cooker. The meat can be refrigerated for about a week or frozen for up to 6 months. Store in a freezer grade zip-top bag or an air-tight refrigerator dish.
Locro is a flavorful stew that utilizes fall vegetables, like corn (hominy) and acorn squash. Traditionally, Locro de Argentina includes veal shoulder, pork shoulder, and Argentine chorizo. In this recipe, the veal has been replaced with beef shoulder, as it is easier to find. Argentine chorizo is an uncured (raw) sausage, made with a blend of ground beef and ground pork. The ground meat is often seasoned with garlic, paprika, and occasionally red wine. Argentine chorizo is typically grilled or occasionally smoked. In this recipe, Argentine chorizo can be replaced with any uncured, garlic sausage. Locro can be easily prepared and then put together in a slow cooker to tenderize the hominy, the legumes and the meat. The squash, legumes, and hominy are mashed to provide a creamy, thick stew. A flavored oil is drizzled on top for serving.
Phở Bo (Phở is pronounced with a short shwa sound like the vowel in the word "bud" and seem to translate as "noodle soup". "Bo" translates as "beef") is a Vietnamese noodle stew, resulting from the fusion of Asian and French Cuisine. Pho is a savory noodle dish that is generally served as a main course. This broth normally takes about 24 hours in a Slow Cooker in order to develop the deep mature flavors found in a Pho broth. However, this time can be shortened significantly, without loss of flavor, by using a pressure cooker or Instant Pot.
This salsa can be used as a dip with chips at the dining table, while watching the game, or as a sauce for tacos or enchiladas before cooking.
Shakshouka (sometimes called Saksouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. It is also a common breakfast and dinner food in Israel and often eaten with bread to soak up the sauces. This recipe is specialized to make in a slow cooker.
This simple dry rub can provide a nice smoky, sweet replacement for marinade. Simply rub it on the meat, cover, and refrigerate for 24 hours.
This recipe will produce enough Rub mix to treat 2 pounds of meat.
This traditional Japanese stock is used for Tonkotsu Ramen Noodles. The name comes from "Ton" meaning "Pork" and "Kotsu" meaning "Bone". Traditionally, this recipe has a long preparation time (12 - 20 hours), however, the maturity of the flavor is well worth it. Alternatively, you can use an Instant Pot and get the same results in only about 6 hours.
A Slow Cooker is useful is preparing meats and stews. Slow Cooker Chicken is a great preparation that can simplify and reduce the preparation time for any meal.
