Lamb shanks!
I can’t guarantee this recipe, seeing as how I just made it up this morning.
Two big lamb shanks
An onion, in chunks
Three cloves of garlic
Half a bottle of white wine
Lots of rosemary
A good handful of brown sugar
Smoked paprika
A slug of white wine vinegar
S&P
Water to cover
What do you think? Edible? I’ll let you know in 8 hrs or so!
I cooked a small ham in my pot yesterday. The sauce was two bottles of Heinz 57, a couple tablespoons or so of a Dietz & Watson deli mustard, a bit of brown sugar, and the packet of powdered glaze that came with the ham.
Italian Beef Sandwiches
3 1/2-4lb Rump Roast
1- can beef broth
1- 16oz jar Pepperoncini’s
1- 16oz jar Gardeniera (drained)
1- small pkg Good Seasonings Zesty Italian
Combine and cook in crock pot on low for about 18 hours. Yes, you read that right, 18 hours. And the longer the better so if you need to have it cook longer because you won’t be at home at the right time for it to be in for exactly 18 hours, that’s better than shorter.
Pull out the beef roast and shred… it will shred just by looking at it! Mix in the “relish” of peppers/gardeniera from the crock pot with some of the broth and combine with the shredded beef. Serve hot on deli rolls with provolone cheese.
This makes a LOT, so a great meal to serve for a gathering or if you just want to eat Italian beef sammiches for a week or two.
Another one…
Crockpot Oatmeal
1 cup rolled oats (not instant/quick cooking kind)
2 c. milk
1/4 c. brown sugar
1 tbsp. melted butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 c. chopped apple
1/2 c. raisins
1/2 c. chopped walnuts
Grease the inside of a slow cooker crockpot. Put ingredients into crockpot and mix with whisk. Cover. Just before going to bed, turn on the crockpot, at “low” speed. The cereal will be ready for morning. Serve with milk. Serves 4
Dragon Beef (as my BIL calls it)
2-3#(ish) roast
1 envelope Italian dressing seasoning mix
1 jar Pepproncinis
In the crockpot put in the juice from the peppers and the seasoning mix. Stir. Put the meat in (no browning required), dump the jar of peppers over the meat. Cook for a long time (figure 8ish hours depending ont the size, you can’t really over do it).
Shread and taste. If it’s hot enough (which it probably won’t be at this point) remove the peppers and throw it all back in until you’re ready to serve it. If you want it hotter throw it all back in with the peppers still in and mix it all up. Check it every 20 minutes or so, when it has a nice kick to it take the peppers out and let it keep simmering until you’re ready to eat. The longer you leave the peppers in, the hotter it gets. Take the peppers out before you serve it. Oh, and get a tongs and pull out the stems to, they’ll all have since fallen off the peppers.
If you want it really hot, use the salad sliced pepperoncinis and leave them in.
This is one of my favorite crackpot receipes, and probably the easiest to boot.
PS I add some broth if the roast is really big.
Dammit, I didn’t even read the other posts.
Well at least mine has a cooler name Dragon Beef and I leave out the Gardeniera.
Two Cuban food crockpot recipes:
Ropa Vieja although you finish on a stove top, the heavy lifting is done in a crockpot. The recipes are in English, but just so you know without having to click on it, Ropa Vieja is a shredded beef in a tomato based sauce, served over rice. Ajiaco is a mostly root vegetables stew with beef stock.
And Ajiaco
My fav chicken crock-pot recipe:
Rinse boneless, skinless chicken breasts, pat dry, and put in bottom of pot.
Squeeze fresh lemon juice all over it.
Dust it with a liberal amount of paprika and a couple dashes of celery salt.
In seperate bowl, mix one can condensed cream of mushroom soup, one can condensed cream of celery soup, and 1/4 cup of white wine. Pour over chicken.
Dust top with Parmesan cheese (optional).
Cook on low all day. When ready to eat, make some white rice and mix it in and serve it.
Anybody have any good seafood/fish recipes for the crock-pot?
Those lamb shanks? Amazingly delicious! For a sauce I took the cooking liquid and reduced it, with more rosemary and garlic, and a handful of cherry tomatoes, until it was syrupy and thick. Then I drained and served the meat with lots of sauce on smashed potatoes (shaken up in the pot with olive oil and herbs) and spinach salad. Mmm! The friend I was cooking for was gluten and dairy intolerant, and he was dutifully impressed. As was I!
In worse news, while tipping the cooking liquid from the crock pot to the saucepan, I tipped half of it down my forearm and scalded it a bit. Ow. And ugly!
I used to go to a great rare record store run by this Syrian/Palestinian guy (His Father was Syrian and his Mother was Palestinian). Anyways, on one visit, he had some kind of lamb stew cooking in a crock pot behind the counter… The most heavenly scent!. The aromatics were indescribable. I really wish I knew what that stew was, I didn’t even have to taste it and I knew it was delicious.
I was searching for some Heavy Metal that day.
