02.20.10
Posted in crock pot dinners
at 8:53 am
This is one of my families favorite recipes.
Crock Pot Beef Short Ribs:
2 tablespoons olive oil (more if you need it)
3 1/2 pounds beef short ribs (or beef chuck pot roast cut in chunks)
Salt and fresh ground black pepper to taste
4 to 6 medium potatoes peeled and cut into 2-inch chunks
1 small bag baby carrots
1 large sweet onion cut into 8 to 12 wedges
1 cup ketchup
1/4 cup water
1/4 cup red wine vinegar
1 tablespoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder , do not use garlic salt
1 teaspoon Worcestershire sauce
1 teaspoon salt
For Gravy:
1 tablespoon cornstarch
1/4 cup water
Heat olive oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.
Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker pot; top with the onion wedges. Transfer ribs to slow cooker on top of vegetables. Discard drippings in skillet.
In a small bowl, combine ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour mixture over ribs in slow cooker.
Cover slow cooker with lid and cook on low setting as manufacturer directs, 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
With tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs. Serve immediately with a crusty bread and a green salad.
If a thickened gravy is desired, transfer the juices to a saucepan, skim off fat and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1-2 minutes.
Permalink
02.18.10
Posted in crock pot dinners
at 8:44 am
Lamb shanks are not the tenderest piece of meat but I have found that by slow cooking them they are very tender and delicious.Give them a try and let me know what you think.
Lamb Shanks in the Crock Pot:
1 large sweet onion, sliced and separated into rings
4 lamb shanks
1 tsp Worcestershire sauce
1 tsp kosher salt
Freshly ground black pepper
1 tsp olive oil
10 whole, peeled garlic cloves, large ones cut in half
8 ounces mushrooms, brushed clean, large ones cut in half
1/2 cup strong beef broth
1 (14 ounces) can diced tomatoes (about 1-3/4 cups)
1 tsp dried oregano
1 tsp dried basil
1 tsp ground allspice
1 small bay leaf, broken in half
Spread sliced and separated onion rings on bottom of crock pot. Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and freshly ground black pepper. Heat a heavy skillet over medium-high heat. Add olive oil and brown the shanks. Place browned shanks, along with any browned bits from the skillet, in the crock pot on top of the onions. Top with mushrooms and the garlic.
In a bowl, combine beef broth,tomatoes, spices and the bay leaf. Pour mixture over the vegetables and lamb shanks.
Cook on low for 8 hours or until tender. Taste and adjust seasoning, if necessary.
Serve with pan juices and vegetables.
Permalink
02.10.10
Posted in crock pot dinners, Sauces, spagetti
at 12:00 am
This is a Marinara Sauce recipe that I came up with last Lenten season when I was wanting a good spaghetti. Give it a try and let me know what ya’ll think.
Crock Pot Marinara Sauce:
1 cup packed fresh parsley
3 ribs of celery, chopped
1 medium onion, chopped
2 cloves garlic
1/2 tsp. dried rosemary
1 cup chopped red peppers
16 oz. can tomato sauce
16 oz. can tomato sauce
16 oz. can Italian diced tomatoes
16 oz. can regular diced tomatoes
1/4 lb. fresh mushrooms
1 1/2 tsp. salt
Add all ingredients to Crock Pot. Cook 5-6 hours on high or 12-18 hours on low.
Permalink