Read Online The Mediterranean Slow Cooker Cookbook by Diane Phillips - Free Book Online Page A
Authors: Diane Phillips
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for winter dining, which you can serve over pasta, polenta, roasted potatoes, risotto, or farro. Or serve the bracciole at room temperature for a patio supper.
SERVES 6 TO 8
4 tbsp/60 ml extra-virgin olive oil
2 garlic cloves, minced
1 large onion, finely chopped
3 medium carrots, finely chopped
1 tbsp finely chopped fresh rosemary
1 cup/240 ml full-bodied red wine, such as Barolo, Chianti, Merlot, or Zinfandel
One 28- to 32-oz/800- to 910-g can chopped tomatoes, with their juice
2 lb/910 g round steak, sliced ¼ in/6 mm thick (see Slow Cooker Savvy)
Salt
Freshly ground black pepper
8 thin slices prosciutto (about ¼ lb/115 g total)
8 slices Italian Fontina cheese
½ cup/30 g finely chopped fresh flat-leaf parsley
In a large skillet, heat 2 tbsp of the olive oil over medium-high heat and sauté the garlic, onion, carrots, and rosemary for 3 minutes, until the onion begins to soften. Add the wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Transfer the mixture to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and stir in the tomatoes. Cover and set on high while preparing the meat.
Lay the steak on a cutting board and sprinkle with salt and pepper. Lay a piece of prosciutto and a slice of Fontina on each piece of meat. Roll the meat from the short end, tucking in the sides, to form a compact package and secure with a toothpick, butcher’s twine, or silicone bands. Heat the remaining 2 tbsp oil in the same skillet, and brown the beef on all sides. Transfer the meat to the slow cooker. Cover and cook on high for 3 hours, or on low for 6 hours, until the beef is tender, and the filling registers 170°F/77°C on an instant-read thermometer.
Remove the meat from the sauce, and cover loosely with aluminum foil. Skim off any excess fat from the sauce, and stir in the parsley. Remove the toothpick from each beef roll. Slice the rolls into three or four pieces and arrange on dinner plates, or on a serving platter. To serve, spoon some of the warm sauce over the rolls, and pass the remaining sauce on the side.
SLOW COOKER SAVVY
Top round is generally a smaller piece of meat than bottom round, and it will be a bit more tender, with some marbling. Your butcher can slice the meat into ¼-in/6-mm slices for you. Many supermarkets sell this cut as “minute steaks.” Should you purchase bottom round, cut each slice into three pieces, and then roll up as directed.
Beef Pizzaiola
Beef bathed in an oregano-scented tomato sauce makes a terrific weeknight dinner when paired with pasta or polenta. A sprinkling of freshly grated Parmigiano-Reggiano over each serving completes the picture.
SERVES 6
FOR THE PIZZAIOLA SAUCE
2 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 large onion, finely chopped
2 tsp dried Greek or Italian oregano
1 cup/240 ml full-bodied red wine, such as Burgundy, Merlot, or Barolo
Two 28- to 32-oz/800- to 910-g cans chopped tomatoes, with their juice
FOR THE MEAT
3 lb/1.4 kg beef sirloin, cut into 1-in/2.5-cm chunks
1½ tsp salt
½ tsp freshly ground black pepper
¼ cup/60 ml extra-virgin olive oil
¼ cup/15 g finely chopped fresh flat-leaf parsley
Cooked penne or farfalle pasta or polenta, for serving
Freshly grated Parmigiano-Reggiano cheese, for serving
TO MAKE THE SAUCE / In a large skillet, heat the olive oil over medium-high heat and add the garlic, onion, and oregano. Sauté for 3 minutes, or until the onion begins to soften. Add the wine and bring to a boil. Transfer the mixture to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Stir in the tomatoes. Cover the slow cooker and cook on low while preparing the meat.
TO MAKE THE MEAT / Sprinkle the beef with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat, and brown the meat, a few pieces at a time. Transfer the browned meat to the slow cooker. Cover and cook on high for 4 hours, or on low for 6 to 7 hours, until the beef is tender.
Skim any excess fat from the sauce, taste for
SERVES 6 TO 8
4 tbsp/60 ml extra-virgin olive oil
2 garlic cloves, minced
1 large onion, finely chopped
3 medium carrots, finely chopped
1 tbsp finely chopped fresh rosemary
1 cup/240 ml full-bodied red wine, such as Barolo, Chianti, Merlot, or Zinfandel
One 28- to 32-oz/800- to 910-g can chopped tomatoes, with their juice
2 lb/910 g round steak, sliced ¼ in/6 mm thick (see Slow Cooker Savvy)
Salt
Freshly ground black pepper
8 thin slices prosciutto (about ¼ lb/115 g total)
8 slices Italian Fontina cheese
½ cup/30 g finely chopped fresh flat-leaf parsley
In a large skillet, heat 2 tbsp of the olive oil over medium-high heat and sauté the garlic, onion, carrots, and rosemary for 3 minutes, until the onion begins to soften. Add the wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Transfer the mixture to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and stir in the tomatoes. Cover and set on high while preparing the meat.
Lay the steak on a cutting board and sprinkle with salt and pepper. Lay a piece of prosciutto and a slice of Fontina on each piece of meat. Roll the meat from the short end, tucking in the sides, to form a compact package and secure with a toothpick, butcher’s twine, or silicone bands. Heat the remaining 2 tbsp oil in the same skillet, and brown the beef on all sides. Transfer the meat to the slow cooker. Cover and cook on high for 3 hours, or on low for 6 hours, until the beef is tender, and the filling registers 170°F/77°C on an instant-read thermometer.
Remove the meat from the sauce, and cover loosely with aluminum foil. Skim off any excess fat from the sauce, and stir in the parsley. Remove the toothpick from each beef roll. Slice the rolls into three or four pieces and arrange on dinner plates, or on a serving platter. To serve, spoon some of the warm sauce over the rolls, and pass the remaining sauce on the side.
SLOW COOKER SAVVY
Top round is generally a smaller piece of meat than bottom round, and it will be a bit more tender, with some marbling. Your butcher can slice the meat into ¼-in/6-mm slices for you. Many supermarkets sell this cut as “minute steaks.” Should you purchase bottom round, cut each slice into three pieces, and then roll up as directed.
Beef Pizzaiola
Beef bathed in an oregano-scented tomato sauce makes a terrific weeknight dinner when paired with pasta or polenta. A sprinkling of freshly grated Parmigiano-Reggiano over each serving completes the picture.
SERVES 6
FOR THE PIZZAIOLA SAUCE
2 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 large onion, finely chopped
2 tsp dried Greek or Italian oregano
1 cup/240 ml full-bodied red wine, such as Burgundy, Merlot, or Barolo
Two 28- to 32-oz/800- to 910-g cans chopped tomatoes, with their juice
FOR THE MEAT
3 lb/1.4 kg beef sirloin, cut into 1-in/2.5-cm chunks
1½ tsp salt
½ tsp freshly ground black pepper
¼ cup/60 ml extra-virgin olive oil
¼ cup/15 g finely chopped fresh flat-leaf parsley
Cooked penne or farfalle pasta or polenta, for serving
Freshly grated Parmigiano-Reggiano cheese, for serving
TO MAKE THE SAUCE / In a large skillet, heat the olive oil over medium-high heat and add the garlic, onion, and oregano. Sauté for 3 minutes, or until the onion begins to soften. Add the wine and bring to a boil. Transfer the mixture to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Stir in the tomatoes. Cover the slow cooker and cook on low while preparing the meat.
TO MAKE THE MEAT / Sprinkle the beef with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat, and brown the meat, a few pieces at a time. Transfer the browned meat to the slow cooker. Cover and cook on high for 4 hours, or on low for 6 to 7 hours, until the beef is tender.
Skim any excess fat from the sauce, taste for
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