The Great American Slow Cooker Book (37 page)
Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
2
Do the same with the pieces of beef chuck: brown them in batches in the rendered bacon fat, about 8 minutes per batch. Transfer the meat to the slow cooker and soldier on until you’ve browned them all.
3
Reduce the heat under the skillet to medium-low; dump in the mushrooms and onion. (You may have to do this in two batches if you’re working with a large slow cooker.) Cook, stirring often, until the onion softens and begins to brown, about 6 minutes.
4
Scrape the contents of the skillet into the slow cooker. Stir in the carrots, beer, mustard, pepper, and caraway seeds.
5
Cover and cook on low for 6 hours, or until the beef is tender enough that you don’t have to think about setting the table with knives.
TESTERS’ NOTES
•
Yep, there’s lots of browning required for this dish, but you need to put that bacon fat to good use! And it will pay off in a satisfying stew that needs little else except a glass of brown ale to go with it.
•
The beer will foam when you pour it into the slow cooker. Stir gently to reduce the froth.
SHORTCUTS
For this and other recipes in this book that call for beef chuck cut into chunks, you can substitute already cubed beef stew meat. However, all your work may not be done. Make sure you cut those cubes into the size required by the recipe you’ve chosen.
A LITTLE
•
PREP TIME:
25 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
4 HOURS
•
SERVES:
3 TO 12
2- TO 3½-QUART
1 tblsp olive oil
1 pound boneless beef chuck, cut into 2-inch cubes
¼ tsp salt
¾ cup thinly sliced yellow onion
¼ pound carrots, peeled and cut into 1-inch sticks
¼ pound turnips, peeled and cubed
¼ pound eggplant, cut into cubes
1 tsp finely grated orange zest
1 tsp minced garlic
1 fresh thyme sprigs
1 bay leaf
¾ cup Guinness or other stout beer
4- TO 5½-QUART
2 tblsp olive oil
3 pounds boneless beef chuck, cut into 2-inch cubes
½ tsp salt
2 cups (about 1 large) thinly sliced yellow onion
¾ pound carrots, peeled and cut into 1-inch sticks
½ pound turnips, peeled and cubed
½ pound eggplant, cut into cubes
1 tblsp finely grated orange zest
2 tsp minced garlic
3 fresh thyme sprigs
2 bay leaves
2 cups Guinness or other stout beer
6- TO 8-QUART
¼ cup olive oil
5 pounds boneless beef chuck, cut into 2-inch cubes
¾ tsp salt
3½ cups thinly sliced yellow onion
1¼ pounds carrots, peeled and cut into 1-inch sticks
1 pound turnips, peeled and cubed
¾ pound eggplant, cut into cubes
1½ tblsp finely grated orange zest
1 tblsp minced garlic
5 fresh thyme sprigs
3 bay leaves
3½ cups Guinness or other stout beer
1
Set a large skillet over medium heat for a few minutes, then pour in the oil. salt the beef and brown it in the skillet (without crowding) on all sides, turning only when you have to, about 8 minutes per batch; transfer to the slow cooker and continue browning more.
2
Add the onion to the skillet. Stir until it softens and even browns a bit, 4 to 7 minutes, depending on how much you’ve got. Scrape all the onion into the slow cooker.
3
Stir in the carrots, turnips, eggplant, orange zest, garlic, thyme sprigs, and bay leaves. Pour the beer over everything.
4
Cover and cook on low for 8 hours, or until the vegetables and beef chunks are all fork-tender.
TESTERS’ NOTES
•
Guinness or another stout beer offers a savory bitterness just at the back of the complex flavors in their hearty stew. One note: don’t use a flavored stout, which will unnecessarily complicate the dish.
•
There’s no need to peel the eggplant before chopping it into cubes for this stew.
•
When you’re browning cubed meat for large slow cookers, divide the oil, using a little for each batch.
with briny breadcrumbs
A LOT
•
PREP TIME:
30 MINUTES
•
COOK TIME:
7 HOURS
•
KEEPS ON WARM:
4 HOURS THROUGH STEP 3
•
SERVES:
3 TO 14
2- TO 3½-QUART
2 tsp olive oil
1 pound boneless beef chuck or beef stew meat, cut into 1½-inch pieces
1 small yellow onions, chopped
10 ounces ripe tomatoes, chopped
⅔ cup moderately sweet white wine, such as Viognier
½ tsp dried thyme
½ tsp fennel seeds
½ tsp dried sage
¼ tsp ground allspice
¼ tsp salt
1 bay leaf
⅓ cup plain fresh breadcrumbs
¼ cup hazelnuts, toasted and skinned
¼ cup halved pitted green olives
3 tblsp packed fresh parsley leaves
1 tsp drained and rinsed capers
1 medium garlic cloves, peeled
4- TO 5½-QUART
2 tblsp olive oil
3 pounds boneless beef chuck or beef stew meat, cut into 1½-inch pieces
2 medium yellow onions, chopped
1 pound ripe tomatoes, chopped
2 cups moderately sweet white wine, such as Viognier
1 tsp dried thyme
1 tsp fennel seeds
1 tsp dried sage
½ tsp ground allspice
½ tsp salt
2 bay leaves
1 cup plain fresh breadcrumbs
½ cup hazelnuts, toasted and skinned
½ cup halved pitted green olives
½ cup packed fresh parsley leaves
1 tblsp drained and rinsed capers
2 medium garlic cloves, peeled
6- TO 8-QUART
3 tblsp olive oil
5 pounds boneless beef chuck or beef stew meat, cut into 1½-inch pieces
3 medium yellow onions, chopped
1 pound 10 ounces ripe tomatoes, chopped
3⅓ cups moderately sweet white wine, such as Viognier
2½ tsp dried thyme
2½ tsp fennel seeds
2 tsp dried sage
1¼ tsp ground allspice
1 tsp salt
4 bay leaves
1⅔ cups plain fresh breadcrumbs
1 cup hazelnuts, toasted and skinned
1 cup halved pitted green olives
1 cup packed fresh parsley leaves
2 tblsp drained and rinsed capers
4 medium garlic cloves, peeled
1
Set a large skillet over medium heat for a few minutes, then swirl in the oil. Brown the meat in the skillet, working in batches, until deeply browned on all sides, about 8 minutes per batch. Transfer the cubes of meat to the slow cooker; continue browning as necessary.
2
Add the onions to the skillet, then stir occasionally until they begin to brown and get really soft, 5 to 7 minutes. Scrape into the slow cooker.
3
Stir in the tomatoes, wine, thyme, fennel seeds, sage, allspice, salt, and bay leaves. Cover and cook on low for 7 hours, or until the beef is very tender when you poke it with a fork.
4
As the stew cooks, place the breadcrumbs, hazelnuts, olives, parsley, capers, and garlic in a food processor. Process until finely chopped, about like wet sand.
5
When the stew is ready, discard the bay leaves. Place about ⅓ cup of the breadcrumb mixture in each serving bowl, then ladle the stew on top.
TESTERS’ NOTES
•
This aromatic stew is thickened by the intensely flavored breadcrumb mixture in the bowls. The seasoning pairs with the white wine, soaks up most of the moisture, and adds lighter, piquant notes to the stew’s deep taste.
•
Only use fresh breadcrumbs, not dried. To make your own, grind several slices of stale bread in a food processor until the crumbs are about the consistency of fine gravel. You can also look for fresh breadcrumbs in the bakery section of most large supermarkets.
ALL-AMERICAN KNOW-HOW
To toast hazelnuts, spread them on a rimmed baking sheet and set them in a 350°F oven for about 10 minutes, stirring often, until lightly browned and aromatic. To skin them, cool them on the baking sheet for 15 minutes, then dump them into a clean kitchen towel. Gather the towel together with the nuts inside, then massage the towel over the hazelnuts, thereby removing much of their papery, outer husks. No need to get off every speck—just the majority of it.
NOT MUCH
•
PREP TIME:
20 MINUTES
•
COOK TIME:
7 HOURS
•
KEEPS ON WARM:
4 HOURS
•
SERVES:
4 TO 12
2- TO 3½-QUART
1¼ pounds boneless beef chuck, cut into 1-inch cubes
1 pound carrots, cut into 1-inch sections
¼ cup dry sherry
1½ tblsp julienned peeled fresh ginger
¼ cup soy sauce
¼ cup packed light brown sugar
1 star anise
½ tsp Sichuan peppercorns (optional)
3 dried chiles de árbol or other small dried Asian chiles
4- TO 5½-QUART
2½ pounds boneless beef chuck, cut into 1-inch cubes
1½ pounds carrots, cut into 1-inch sections
½ cup dry sherry
3 tblsp julienned peeled fresh ginger
½ cup soy sauce
½ cup packed light brown sugar
3 star anise
1 tsp Sichuan peppercorns (optional)
6 dried chiles de árbol or other small dried Asian chiles
6- TO 8-QUART
4 pounds boneless beef chuck, cut into 1-inch cubes
2¼ pounds carrots, cut into 1-inch sections
¾ cup plus 2 tblsp dry sherry
6 tblsp julienned peeled fresh ginger
¾ cup plus 2 tblsp soy sauce
¾ cup plus 2 tblsp packed light brown sugar
4 star anise
2 tsp Sichuan peppercorns (optional)
10 dried chiles de árbol or other small dried Asian chiles
1
Mix everything in the slow cooker.
2
Cover and cook on low for 7 hours, or until the beef is quite tender. Discard the star anise before serving.
TESTERS’ NOTES
•
This stew mimics the classic Chinese braising method called “red cooking,” so named because fine soy sauce, when long simmered, can take on a slightly red cast.
•
If you want a more authentic taste, substitute Shaoxing (Chinese rice wine) for the sherry.
•
The star anise pods may fall apart as they cook. Fish out the small bits if possible; although they are edible, someone may end up with a big hit of the spice.
INGREDIENTS EXPLAINED
Sichuan peppercorns are actually not peppercorns at all, but the cracked hulls of the seed of a citrus plant. They’re available in many large supermarkets or always from Chinese grocery stores, whether brick-and-mortar or online. The so-called peppercorns have a lemony, peppery bite with a slight mouth-numbing quality.
Serve It Up!
You’ll need cooked white or brown rice. Try a medium-grain rice such as Arborio for a nice textural contrast.
A LITTLE
•
PREP TIME:
10½ HOURS (INCLUDES SOAKING THE BEANS)
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
4 TO 12
2- TO 3½-QUART
1 cup dried black beans
2 ounces slab bacon, diced
1 pound boneless beef chuck, cut into 2-inch pieces
1½ cups reduced-sodium chicken broth
1 medium yellow onions, finely chopped
1 tblsp minced fresh oregano leaves
2 tsp minced garlic
8 ounces smoked pork hocks
½ tblsp cider vinegar
4- TO 5½-QUART
2 cups dried black beans
4 ounces slab bacon, diced
2 pounds boneless beef chuck, cut into 2-inch pieces
3 cups reduced-sodium chicken broth
2 medium yellow onions, finely chopped
2 tblsp minced fresh oregano leaves
1 tblsp minced garlic
1 pound smoked pork hocks
1 tblsp cider vinegar
6- TO 8-QUART
3 cups dried black beans
6 ounces slab bacon, diced
3 pounds boneless beef chuck, cut into 2-inch pieces
4½ cups reduced-sodium chicken broth
2 large yellow onions, finely chopped
3 tblsp minced fresh oregano leaves
1½ tblsp minced garlic
1½ pounds smoked pork hocks
1½ tblsp cider vinegar
1
Cover the beans with cool tap water in a large bowl, and set on the counter to soak overnight, or for at least 10 hours.
2
Drain the beans in a colander; pour them into the slow cooker.
3
Heat a large skillet over medium heat, then add the bacon. Cook, stirring often, until browned and crisp, 3 to 6 minutes. Use a slotted spoon to transfer the bacon bits to the cooker.
4
Use the bacon fat in the skillet to brown the beef chunks, working in batches over medium heat as necessary to prevent overcrowding, 8 to 10 minutes per batch. Transfer the browned cubes to the cooker and continue browning more until finished.
5
Stir in the broth, onions, oregano, and garlic; nestle the hocks into the stew.
6
Cover and cook on low for 8 hours, or until the beef is fork-tender and the pork shreds off the hocks.
