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I've decided to chronicle my adventures with my crock pot...including recipes. First, because this is MY journal, dammit, and I can write what I like. But second, because I know that some of you on my FList are looking for easy to prepare meals. And I can tell you if the result was worth the adventure to produce the finished product.
Last night's experiment was a slight twist on Corned Beef and Cabbage...sometimes known as the New England Boiled Dinner. It's that quintessential American *Irish* St. Patrick's dish. This version came from the Everyday Low Carb Slow Cooker Cookbook, so you know there were no potatoes. You could add turnips (and I think they would have been a fine addition), but I didn't. And if you don't have a nightshade allergy or aren't going lower carb, you could add potatoes. I think Yukon Golds might work quite nicely here. But I stuck to the recipe. Odd, but true.
1 tbsp butter
1 medium onion, halved and thinly sliced
1 lb baby cut carrots (you COULD peel and slice regular carrots, but the baby cuts are easier...)
1/2 head cabbage, cored and cut in 1" slices (I used Napa Cabbage -- it was GOOD!)
1 tbsp beef base (or bullion)
1/2 tsp kosher salt
1 tsp cracked pepper
1 tbsp minced garlic
2 cups white wine (I used a pinot grigio last night, but any decent white will do)
4 lb corned beef brisket
Put the butter in the bottom of the crock pot; layer the (1) onions, (2) carrots and (3) cabbage. Then add the base, salt, pepper, garlic and white wine. Place the beef on top. Then pour water over everything until the beef is covered (your pot will be VERY full). Cover and cook on LOW for 10 hours (or so). Remove the beef and let sit for about 15 minutes befor slicing. Remove the veggies with a slotted spoon and serve with meat.
Trust me, you want the meat to cook for the full 10 hours. I tried to *hurry* the recipe along by starting off cooking at HIGH for 2-3 hours and then turning it to LOW for 5 hours or so. This morning, when I tried it, the veggies were a bit crunchy and the meat was tougher than it should have been. So I stuck everything back into the pot and cooked it on LOW again while I was at work. When I got home, everything was fork tender and delicious. FWIW, the cabbage holds together nicely...very little disintegration, even after 14 hours of cooking. The onions aren't overpowering. The carrots were perfect. The wine adds a subtle flavor that enhances the whole and makes it a cut above my Grandmothers Boiled Dinner. :)
Tomorrow I'll write about the quest for Tamarind Concentrate and whether the resulting Caribbean Lamb was worth it. ;)
The CROCK pot is my friend. Not the CRACK pot, as![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
elphaba_of_oz read. Although I MAY well be a crack pot.
Last night's experiment was a slight twist on Corned Beef and Cabbage...sometimes known as the New England Boiled Dinner. It's that quintessential American *Irish* St. Patrick's dish. This version came from the Everyday Low Carb Slow Cooker Cookbook, so you know there were no potatoes. You could add turnips (and I think they would have been a fine addition), but I didn't. And if you don't have a nightshade allergy or aren't going lower carb, you could add potatoes. I think Yukon Golds might work quite nicely here. But I stuck to the recipe. Odd, but true.
1 tbsp butter
1 medium onion, halved and thinly sliced
1 lb baby cut carrots (you COULD peel and slice regular carrots, but the baby cuts are easier...)
1/2 head cabbage, cored and cut in 1" slices (I used Napa Cabbage -- it was GOOD!)
1 tbsp beef base (or bullion)
1/2 tsp kosher salt
1 tsp cracked pepper
1 tbsp minced garlic
2 cups white wine (I used a pinot grigio last night, but any decent white will do)
4 lb corned beef brisket
Put the butter in the bottom of the crock pot; layer the (1) onions, (2) carrots and (3) cabbage. Then add the base, salt, pepper, garlic and white wine. Place the beef on top. Then pour water over everything until the beef is covered (your pot will be VERY full). Cover and cook on LOW for 10 hours (or so). Remove the beef and let sit for about 15 minutes befor slicing. Remove the veggies with a slotted spoon and serve with meat.
Trust me, you want the meat to cook for the full 10 hours. I tried to *hurry* the recipe along by starting off cooking at HIGH for 2-3 hours and then turning it to LOW for 5 hours or so. This morning, when I tried it, the veggies were a bit crunchy and the meat was tougher than it should have been. So I stuck everything back into the pot and cooked it on LOW again while I was at work. When I got home, everything was fork tender and delicious. FWIW, the cabbage holds together nicely...very little disintegration, even after 14 hours of cooking. The onions aren't overpowering. The carrots were perfect. The wine adds a subtle flavor that enhances the whole and makes it a cut above my Grandmothers Boiled Dinner. :)
Tomorrow I'll write about the quest for Tamarind Concentrate and whether the resulting Caribbean Lamb was worth it. ;)
The CROCK pot is my friend. Not the CRACK pot, as
elphaba_of_oz read. Although I MAY well be a crack pot.