January 21, 2009
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Latest kitchen gadget
I got a slow cooker for Christmas. We looked it up on Consumer Reports and I think it’s a pretty good one. I know they’re kinda old-fashioned and everything, but I’m excited to use mine a bit.
It’s a six-quarter, so my idea is to make large batches of stuff for the two of us, some of which I can put into our freezer downstairs.Does anybody have fave recipe suggestions? Do you use a slow cooker at all, and if so, just once in a while or regularly? I don’t want this one to go to waste…
Comments (13)
We have a slow cooker and we love it. We made a killer pot roast over this past weekend, and we’re going to try out a slow cooker french dip for Super Bowl Sunday. Check out allrecipes.com – they have awesome slow cooker recipes.
French dip! This sounds like something I must make. :goodjob:
I was going to recommend that same site! It’s great, but I would avoid any meatloaf slow cooker recipes. It was the vilest thing I’ve ever made!:lol: Here’s my absolute favorite recipe:
Cuban Ropa Vieja
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Ingredients:
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, chopped up
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Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover and cook on High for 4 hours or on Low for up to 10 hours. Shred meat and serve over rice.
:spinning:YUM:spinning:
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Hm… I must have some sort of encoding on my recipe sheet. Here it is again, but a little easier to read!
Ingredients:
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, chopped up
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover and cook on High for 4 hours or on Low for up to 10 hours. Shred meat and serve over rice.
:spinning:YUM:spinning:
@Pepin909 -
OMG Cuban food. In a slow cooker!!! Thank you soooo much. I’m making this as my first recipe.
@CuriousGeorgina - The smell is amazing. You’ll want to roll in it! :p
I just read the recipe again and I left out the best parts! Here we go again. SORRY!
Ingredients:
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, chopped up
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover and cook on High for 4 hours or on Low for up to 10 hours. Shred meat and serve over rice.
We have a favourite Cuban restaurant nearby, and so I just know this is gonna be good.
I use mine occasionally, and the best advice I can offer is: Slow Cooker Liners. I think Reynolds makes them, and they make clean-up sooo easy !!
@Pepin909 -
Got the flank steak on order. Letcha know how it turns out once I’ve made it! :coolman:
@Pepin909 -
Woo Pepin! I just got the whole thing assembled and it will shortly be simmering away in my new slow cooker. It smells heavenly even before it’s really underway in there.
I followed your recipe very closely. I added a little more garlic, since we love it, and I couldn’t resist adding a teaspoon of my hot Spanish smoked paprika. I swear I’d put it into everything if I could imagine that it went well as a dessert flavour LOL. Anyway, thanks for the great fun of homemade ropa vieja. I’ll let you know how my husband rates it after supper this evening. :laugh:
@Pepin909 -
Okay, I can now certify that this is a wonderful recipe and everyone ought to try it at once! It yields lots of tasty sauce, too, which is with the leftover meat in the fridge as I speak.
Thanks again Pepin!
@CuriousGeorgina - I’m so glad you enjoyed it! It’s my favorite. Sorry it took so many tries to get it right for you.