Dabbling w/ the Slow Cooker
by Holly • December 7, 2009 • Meat/Poultry • 5 Comments
I had mixed feelings about my slow cooker when I first got it mainly because i associated it high sodium pre packaged mixes or lil weenies people bring to potlucks. With one in my possession I soon realized that the slow cooker is only as good as the ingredients you put in it.
My own ventures with a slow cooker started about a year ago and I have had some hits and misses. One of my hits was a burgundy beef stew, one of my misses was broccoli and cheddar soup (don’t use high for this one the milk will curdle-yuck).
A slow cooker recipe I found in a Real Simple magazine caught my eye one day so I cut it out and saved it for a lazy Sunday. It was called Cuban Braised Beef and Peppers and I had most of the ingredients on hand except for the beef (flank steak with is a fairly inexpensive cut) and avocado (as much as I love them I decided to go without on this recipe).
Cuban Braised Beef and Peppers
Didn’t make many alternations- my mood on Sunday was to keep things as simple as possible. I did add a bay leaf, cayenne pepper, diced sweet potato and minced garlic to the slow cooker mixture. Instead of avocado I served it with a dollop of sour cream and some freshly chopped cilantro.
so…was it cuban braised beef and peppers w/o beef??? w/a slow cooking recipe i bet you could get away w/a cheap cut of beef, as the juices make the meat just dissolve over the hours of low heat. looks DELISH!
I love slow cookers for meats. They make it so tender and sweet!
Oh there was beef….you cut it into thirds so it fits nestled between the pepper tomato mixture. Its a little harder to see because the pics were taken after I shredded it up!
Ropa Vieja is Alen’s (my cuban husband) favorite dish! I made a similar recipe in my slow cooker recently (right before it cracked in half!), and it really does an excellent job of getting the meat to come out just right. The bay leaf is key, I’ll have to try adding a bit of sweet potato, maybe that will let me leave out the sugar? Alen loves it with tons of salt, served over well salted rice, with avocado on the side, just like the photo on the real simple page! But i really like how you turned it into almost a meaty chili… maybe you’ve just inspired me to combine my favorite meal (veggie chlii) with Alen’s favorite meal for a new household favorite?
Fall in love with your slow cooker! When life gets busy, this thing will be your best friend.
Bean soups are a win in your slow cooker–add dry beans, water, bay leaves and herbs, and maybe a ham hock or some leftover chicken bones from a Sunday dinner.
My favorite use for mine is to make ham roasts on holidays (if your cooker is big enough). Pack the bottom of the cooker with dark brown sugar. Place a spiral ham face down on the sugar, throw in a bay leaf or two, rub some extra sugar on the outside of the ham, and leave it for 6 hours on low. The ham juices and the sugar caramelizes AND you have room in your oven for all those yummy sides.