Read Online The Mediterranean Slow Cooker Cookbook by Diane Phillips - Free Book Online
Authors: Diane Phillips
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pepper
½ cup/80 g finely chopped shallots
3 medium carrots, finely chopped
2 tsp dried thyme
2 bay leaves
¼ cup/60 ml tomato paste
½ cup/120 ml full-bodied red wine, such as Burgundy, Merlot, or Barolo
2 cups/480 ml beef broth
2 tbsp unsalted butter, softened
2 tbsp all-purpose flour
½ cup/30 g finely chopped fresh flat-leaf parsley
In a large skillet, cook the bacon over medium-high heat until it is crisp, and transfer to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Drain all but 2 tbsp of the bacon drippings from the pan. Sprinkle the beef with the salt and pepper and brown the meat, in batches if necessary, transferring the browned pieces to the slow-cooker insert. Add the shallots, carrots, thyme, and bay leaves to the skillet, and sauté until the shallots begin to soften, about 3 minutes. Add the tomato paste and wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Transfer the mixture to the slow cooker insert, and stir in the broth. Cover and cook on high for 4 hours, or on low for 8 hours, until the beef is tender.
Carefully remove the meat from the sauce, using a slotted spoon, and transfer to a tureen or serving bowl. Pour the sauce into a saucepan, remove the bay leaves, and bring the sauce to a boil. Knead the butter and flour together in a small bowl. Whisk the butter mixture into the sauce, 1 tsp at a time, and continue whisking until the sauce returns to a boil and is smooth and thickened to your liking. Stir in the chopped parsley, and pour the sauce over the beef in the bowl. Serve immediately.
Moroccan-Style Beef
This savory stew is filled with chickpeas, carrots, and succulent chunks of beef, which are tinted red by the generous quantity of paprika. It’s a great party dish to serve with couscous and a red onion and orange salad, dressed with red wine vinegar and olive oil.
SERVES 6
¼ cup/60 ml extra-virgin olive oil
5 garlic cloves, minced
2 tsp salt
1 tsp saffron, crushed in the palm of your hand
1 tsp ground cumin
1 tbsp sweet paprika
3 lb/1.4 kg beef chuck, excess fat trimmed, and cut into 1-in/2.5-cm pieces
2 large sweet yellow onions, such as Vidalia, coarsely chopped
4 medium carrots, cut into 1-in/2.5-cm chunks
2 cups/480 ml beef broth
Two 14½- to 15-oz/415- to 430-g cans chickpeas, drained and rinsed
Freshly ground black pepper (optional)
2 tbsp unsalted butter, softened
2 tbsp all-purpose flour
¼ cup/15 g finely chopped fresh cilantro, for garnish
¼ cup/15 g finely chopped fresh parsley, for garnish
In a mixing bowl, combine the olive oil, garlic, salt, saffron, cumin, and paprika to form a loose paste. Rub half of the mixture into the beef and set aside. Put the onions and carrots in the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and drizzle the remaining paste over the vegetables, tossing them to coat.
In a large skillet over high heat, brown the meat, a few pieces at a time, transferring the browned pieces to the slow-cooker insert. Pour the broth into the skillet and bring to a boil, scraping up any browned bits on the bottom of the pan. Pour the broth and chickpeas into the slow cooker and stir to blend the ingredients. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours, until the meat is tender.
Carefully transfer the meat and vegetables to a serving bowl using a slotted spoon. Pour the sauce into a saucepan, and bring to a boil. Taste the sauce for seasoning and add pepper if necessary. In a small bowl, knead together the butter and flour. Whisk the butter mixture into the sauce, 1 tsp at a time, and continue whisking until the sauce returns to a boil and is smooth and thickened to your liking. Pour the sauce over the meat and vegetables in the serving bowl. Garnish with cilantro and parsley and serve.
Beef Bracciole
Thin slices of round steak are rolled around prosciutto and Fontina cheese and simmered in a red wine and tomato sauce flavored with rosemary. The result is a delicious stick-to-your-ribs entrée
½ cup/80 g finely chopped shallots
3 medium carrots, finely chopped
2 tsp dried thyme
2 bay leaves
¼ cup/60 ml tomato paste
½ cup/120 ml full-bodied red wine, such as Burgundy, Merlot, or Barolo
2 cups/480 ml beef broth
2 tbsp unsalted butter, softened
2 tbsp all-purpose flour
½ cup/30 g finely chopped fresh flat-leaf parsley
In a large skillet, cook the bacon over medium-high heat until it is crisp, and transfer to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Drain all but 2 tbsp of the bacon drippings from the pan. Sprinkle the beef with the salt and pepper and brown the meat, in batches if necessary, transferring the browned pieces to the slow-cooker insert. Add the shallots, carrots, thyme, and bay leaves to the skillet, and sauté until the shallots begin to soften, about 3 minutes. Add the tomato paste and wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Transfer the mixture to the slow cooker insert, and stir in the broth. Cover and cook on high for 4 hours, or on low for 8 hours, until the beef is tender.
Carefully remove the meat from the sauce, using a slotted spoon, and transfer to a tureen or serving bowl. Pour the sauce into a saucepan, remove the bay leaves, and bring the sauce to a boil. Knead the butter and flour together in a small bowl. Whisk the butter mixture into the sauce, 1 tsp at a time, and continue whisking until the sauce returns to a boil and is smooth and thickened to your liking. Stir in the chopped parsley, and pour the sauce over the beef in the bowl. Serve immediately.
Moroccan-Style Beef
This savory stew is filled with chickpeas, carrots, and succulent chunks of beef, which are tinted red by the generous quantity of paprika. It’s a great party dish to serve with couscous and a red onion and orange salad, dressed with red wine vinegar and olive oil.
SERVES 6
¼ cup/60 ml extra-virgin olive oil
5 garlic cloves, minced
2 tsp salt
1 tsp saffron, crushed in the palm of your hand
1 tsp ground cumin
1 tbsp sweet paprika
3 lb/1.4 kg beef chuck, excess fat trimmed, and cut into 1-in/2.5-cm pieces
2 large sweet yellow onions, such as Vidalia, coarsely chopped
4 medium carrots, cut into 1-in/2.5-cm chunks
2 cups/480 ml beef broth
Two 14½- to 15-oz/415- to 430-g cans chickpeas, drained and rinsed
Freshly ground black pepper (optional)
2 tbsp unsalted butter, softened
2 tbsp all-purpose flour
¼ cup/15 g finely chopped fresh cilantro, for garnish
¼ cup/15 g finely chopped fresh parsley, for garnish
In a mixing bowl, combine the olive oil, garlic, salt, saffron, cumin, and paprika to form a loose paste. Rub half of the mixture into the beef and set aside. Put the onions and carrots in the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and drizzle the remaining paste over the vegetables, tossing them to coat.
In a large skillet over high heat, brown the meat, a few pieces at a time, transferring the browned pieces to the slow-cooker insert. Pour the broth into the skillet and bring to a boil, scraping up any browned bits on the bottom of the pan. Pour the broth and chickpeas into the slow cooker and stir to blend the ingredients. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours, until the meat is tender.
Carefully transfer the meat and vegetables to a serving bowl using a slotted spoon. Pour the sauce into a saucepan, and bring to a boil. Taste the sauce for seasoning and add pepper if necessary. In a small bowl, knead together the butter and flour. Whisk the butter mixture into the sauce, 1 tsp at a time, and continue whisking until the sauce returns to a boil and is smooth and thickened to your liking. Pour the sauce over the meat and vegetables in the serving bowl. Garnish with cilantro and parsley and serve.
Beef Bracciole
Thin slices of round steak are rolled around prosciutto and Fontina cheese and simmered in a red wine and tomato sauce flavored with rosemary. The result is a delicious stick-to-your-ribs entrée
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