This topic contains 280 replies, has 42 voices, and was last updated by 
BJB 4 days, 19 hours ago.
- #1726699BJB July 29, 2019 at 2:14 pm
Slow Cooker Swiss Steak.
6 medium beef blade steaks
8 oz fresh mushrooms, thinly sliced
1 medium onion, sliced
1 tbs fresh thyme, minced
1 1/2 tsp sweet paprika
3/4 cup chicken stock
1/4 cup dry sherry
1/4 cup flour
4 tbs oil
salt & pepper to taste
2 tbs fresh parsley, chopped
1/2 cup creamHeat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker.
Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside
Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.
Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve
Makes either 6 smaller servings or 3 larger servings.
#1729434sweetpea August 14, 2019 at 8:49 amMy Favorite beef slow cook. 😀 Mexican Beef Mole
- 1 kilogram beef chuck steak, cut into 3cm cubes
- 2 cup (500ml) beef stock
- 2 cup (500ml) water
- 3 chipotle peppers in adobo sauce, chopped finely
- 4 rindless bacon slices (260g), chopped coarsely
- 1 medium brown onion (150g), chopped finely
- 4 clove garlic, crushed
- 2 tablespoon tomato paste
- 439 gram canned black beans, rinsed, drained
- 410 gram canned tomato puree
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon sweet smoked paprika
- 1/4 teaspoon chilli powder
- 1/2 teaspoon ground cinnamon
- 2 tablespoon finely grated mexican chocolate (I didnt have any so I threw in 3/4 cup dark choc chips)
- Combine beef, stock, the water, chipotle, bacon, brown onion, garlic, paste, beans, puree and spices in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. Season to taste.
- 2 Stir chocolate into cooker; season to taste.
- Serve with mashed potatoes or some fresh bread to dip in the juices. Can add some grated manchego cheese, 1 fresh jalapeno chilli, sliced thinly and 2 green onions (scallions), sliced thinly on top when serving if you wish.
#1729461BJB August 14, 2019 at 2:19 pmTrying Guinness lamb shanks tonight instead of our usual red wine shanks:
Recipe
Lamb shanks
3 cloves garlic
3 carrots
Can of Guinness
1 leek white part only
3 tablespoons tomato paste
1 to 2 cups beef stockBrown shanks then put in slow cooker, cook diced carrot and sliced leeks for 5 mins on medium heat, add garlic. Add tomato paste cook for a minute. Add Guinness and stock, heat then pour over shanks. Cook on low 8 hours or until cooked.
#1729464bobbity August 14, 2019 at 2:33 pmMy Favorite beef slow cook.
Mexican Beef MoleThat’s the first time I’ve heard of chocolate in a savoury dish Sweetpea. Interesting, and trying to imagine what it does for the dish. 🙂
I love all GUppies
♫♪✿(◠‿◠)✿♥♫♪-
This reply was modified 6 days, 19 hours ago by
bobbity.
#1729466bobbity August 14, 2019 at 2:46 pmTrying Guinness lamb shanks tonight instead of our usual red wine shanks: …
All of your recipes sound delicious BJB… 🙂
I searched for lamb shanks and some were advertising front shanks and others hind shanks. Do you see any difference where choice is concerned?
I love all GUppies
♫♪✿(◠‿◠)✿♥♫♪#1729488sweetpea August 14, 2019 at 5:40 pmHi Bobbity,
In Mexico the two regions best known for their respective moles are Oaxaca and Puebla, although Tlaxcala also claims to be its place of origin. Puebla’s most famous mole is without a doubt its namesake mole poblano, the most internationally recognized mole and the variation that if classed as the official national dish. This dark-brown colored dish uses chocolate and chilies. The most famed of Oaxaca’s moles is mole negro, a mole poblano-esque dish that also uses chocolate but throws in hoja santa too.
Its yummy 🙂 I have a chicken one I will post also.
#1729489sweetpea August 14, 2019 at 5:49 pmPepsi Pulled Pork
Piece pork suitable to slow cook. Rub with salt and pepper and add to crockpot.
Add 1/4 cup soy sauce, 1/4 cup worcestershire sauce and a large bottle pepsi to the crockpot and cook on low 4 to 6 hours (or internal temp is 170F).
You can add a packet frozen baby carrots or diced potatoes halfway through cooking if desired.
When cooked remove meat and thicken remaining liquid to make the gravy. Pull pork and serve.
#1729490sweetpea August 14, 2019 at 6:10 pmMexican Chicken Mole
1/2 tbls oil, 1 onion peeled and chopped, 2 large red chillies with seeds removed, 2 crushed cloves garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 1tbls cocoa powder, 400g tin condensed tomato soup, 1/4 cup water, handful chopped coriander and 2 chicken breasts thinly sliced (or tenderloins)
Heat oil in pan and slowly cook onion till soft. Add finely chopped chili and garlic and stir. Stir in cumin and paprika.
Cook gently 2 mins then add cocoa powder and mix well. Stir in soup, water and coriander. Simmer for 10 mins stirring occasionally. Add chicken and simmer till cooked.
(I sometimes throw all into the slow cooker and leave a couple of hours to cook if short on prep time)
Serve with rice and vegetables or wrapped in tortillas.
#1729581bobbity August 15, 2019 at 6:55 pmHi Bobbity, In Mexico the two regions best known for their respective moles are Oaxaca and Puebla, although Tlaxcala also claims to be its place of origin. Puebla’s most famous mole is without a doubt its namesake mole poblano, the most internationally recognized mole and the variation that if classed as the official national dish. This dark-brown colored dish uses chocolate and chilies. The most famed of Oaxaca’s moles is mole negro, a mole poblano-esque dish that also uses chocolate but throws in hoja santa too. Its yummy 🙂 I have a chicken one I will post also.
Thanks for that Sweetpea. That’s interesting and of course I had to look up “mole” to see what it meant to you. We call it a stew or casserole, always with a brown sauce, but not with chocolate. I will just have to try that out one day. 🙂
I like cumin in recipes too. Love curries too… anything with gravies. 🙂
I love all GUppies
♫♪✿(◠‿◠)✿♥♫♪
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