Slow Cooking and Crock Pots

Here we will cover 5 crock pot details and cover some recipes.

 

The Crock Pot – a crock pot is only able to slow cook. The ideal crock pot will automatically

change temperatures to a lower setting after a period of time, then a holding

temperature, or capable of programming to do the same. Make sure you buy one

large enough for your family. The cooking temperature ranges from 175 – 200

degrees, holding temperature should be about 165 degrees.

 

Preparations – you should sear your meats, cut any vegetables, soak any beans the night before.

Unless you are planning on being home and have the time to do these steps.

 

Liquid – liquid doesn't evaporate like if you were cooking in an uncovered pan or pot, so you

don't need as much as non crock recipes may require. You could reduce the amount

of liquid from a non crock pot recipe by 25 – 33%. Use some common sense when

evaluating this.

 

Meats to use – the best meats to use are fortunately the cheapest as well. Don't waste your

money on expensive cuts of meat for this. The tougher cuts of meat have more

connective tissue that breaks down, adding flavor to the sauces. See the section for

braising, or in more about beef, veal, and pork.

 

Last minute additions – vegetables that inherently cook quickly, and spices should be added

later in the cooking process. Vegetables like zucchini & summer squash, fish, and

chili peppers which become bitter, should all be added later in the process. They

should be added in the last hour or so.

 

Beef Stew/Veal stew: serves 11 X 12 oz. portions

3.5 lbs. Chuck roast, cut into 1" cubes, excess fat trimmed.

Dust in seasoned flour and brown in sautee pan.

Set aside.

1 tsp. minced garlic

1 medium onion, peeled, diced

5 ea. carrots, peeled, cut into large dice,

2 ribs celery, washed, cuit into large dice

2 lbs. red potatoes, 1/4'd

1/8 tsp. dry mustard

1/8 tsp. oregano

3 bay leaves

1/8 tsp. sage

12 oz. crushed

3 T. olive oil

1 quart of beef stock

1 cup red wine (optional)

1.dust beef with seasoned flour, brown in sautee pan.deglaze with winebeef

stock. Add to crock pot with vegetables, spices, garlic, crushed

tomato, beef stock.

2.Cook in crock pot for 4 hours on high, reduce to low for two then holding

temperature

3. If to thick add beef stock, if to thin thicken with cornstarch slurry.

Yankee Pot Roast: serves 4 - 6

3 - 4 lb. bottom round roast Roll roast in seasoned flour, covering

all sides.

4 - 5 carrots, peeled, cut into bite sized chunks

1 medium onion, peeled, cut in 1/8 wedges

3 ribs celery, washed, cut into bite sized chunks

2 lbs. chef potatoes, peeled cut into 1 1/2 in. cubes

1 cup red wine (optional)

20 oz. beef broth 2 bay leaves

2 sprigs fresh thyme

1 tsp. fresh ground black pepper

3 T. Evoo (extra virgin olive oil)

2 oz. roux, see Sauces

1. sear roast on all sides, add onions, deglaze with the beef stock, (add stock

to hot pan) add vegetables, spices, wine, place in crock pot.

2. cook on high, for 4 hours, reduce to low for two, then hold. Meat should

be fork tender as well as vegetables

3. thicken sauce. See pan sauces.

Short Ribs: Serves 4

3.5 lbs. beef short ribs

1 carrot, cut into chunks

1/2 onion, cut into chunks, peel is ok we won't be eating these

vegetables

1 Rib celery, cut into chunks

20 oz. beef stock

2 bay leave,

2 sprigs fresh thyme

4 T. tomato paste

1/2 tsp. minced garlic

2 T. Evoo (extra virgin olive oil)

1/3 cup brandy or

1/2 cup red wine

1 tsp. dry mustard

2 oz. balsamic vinegar or cider vinegar

1 T. brown sugar

1. Brown ribs in hot sautee pan with Evoo, add to crock pot, with vegetables,

Brandy or wine, tomato paste, beef stock.

2. Cover set on high 4 hours, then low 2 – 3 hours, then hold

3. Skim fat off top, serve sauce with ribs,with steamed white rice.

Corned Beef Brisket: serves 4 - 6

1 piece grey corned beef brisket5 lbs.

5 carrots, peeled, cut into large size chunks

1 medium onion, peeled, cut into 1/8

2 ribs celery, washed cut into large size chunks

1 head cabbage, cut in 1/2, core wedged out, cut the 1/2's into 1/4's

10 each red potatoes, washed cut int 1/2

3 bay leaves

1 tsp. whole peppercorns

2 sprigs fresh thyme

1 bottle beer

1. no need to sear brisket just trim excess fat, place brisket in crock pot, Add

vegetables, potatoes, bay leaves & spices add beer and stock to

cover set on high four hours reduce to low.

2. Place cabbage in hot stock on high about 1 hour or until tender.

3. Remove 1 quart of stock and thicken with roux. See Roux, pan sauces.

Beef Short ribs/Veal Short ribs Osso Bucco: serves 2

4 each beef shanks, dusted with seasoned flour

1 carrot, cut into chunks 1/2 onion, cut into chunks,peel is ok we

won't be eating these

vegetables

1 Rib celery, cut into chunks

1 pint beef stock or veal stock

2 bay leave,

2 sprigs fresh thyme

2 T. tomato paste

1/2 tsp. minced garlic

2 T. Evoo (extra virgin olive oil)

1/3 cup brandy or 1/2 cup red wine

1.Sear shanks on stove top with EVOO.

2.Place in crock pot along with, onion, celery, carrot, herbs, tomato paste,

add brandy or wine, and stock, set for high 4 hours, reduce to low

for 2 hours, then hold.

3. skim off any excess fat 4. Thicken liquid. See Sauces Variations:

Veal Notes: Classic garnish for this is Gremolata Classic side dish for this is Risotto

 

Pulled pork shoulder: serves 8 - 10

1 X 4 – 5 lb. Pork shoulder, (Boston butt)

1 T. smoked paprika

2 T. Brown sugar

1 T. Table grind pepper

1 T. salt

1 T. Chili powder

1 tsp. Cumin

12 oz. Chicken stock

2 oz. cider vinegar

1/8 tsp. chopped pepper flakes

2 T. tomato paste

1. combine spices, and rub on pork shoulder, place in crock pot

2. add chicken stock and cover

3.cook on high 4 hours, reduce for 2 hours, hold for remainder

4. skim off any excess fat 5.pull or chop pork, serve over rice or on a kaiser

roll with coleslaw

Red Gravy: serves 6 - 8

2 lbs. Beef shouler steak

2 lbs. Pork shoulder

1 lbs. Veal stew meat

1 lb. Chicken thigh meat

1 T. minced garlic

2 carrots, peeled, cut into 1 in. chunks

1 each red bell pepper, cut into ½ in. diced

1 small onion, cut into ½ in. diced

12 oz. Crushed tomatoes

2/3 cup beef stock

2/3 cup chicken stock

2/3 cup merlot wine

salt and pepper to taste

1.brown all meat in a sauté pan, deglaze with wine.

2.Add all to crock pot, mix liquids

3.cook on high 4 hours, reduce to low for 2 hours, then hold

4.skim off any excess fat

5.serve over rigatoni

Coq au vin: serves 4 - 6

1 rooster or stewing hen, cut into 1/8's

8 oz. Medium white mushrooms

½ medium onion, cut in 1/4

2 ribs celery, cut into 1 in. X ¼ in pieces

2 carrots, cut into 1 in. chunks

2 T. tomato paste

1 cups red wine

1 tsp. minced garlic

2 cups chicken stock

2 – 3 sprigs thyme

2 bay leaves

4 strips apple smoked bacon

2 T. flour

1.cook bacon on stove top, remove bacon, drain off excess fat,

2.dredge pieces of poultry in seasoned flour, brown

3.sauté mushrooms, then onions, celery and carrots until browned

4.deglaze with wine, place poultry, and everything into crock pot

5.cook on high for 4 hours, then reduce to low for 2 hours, then hold for

remainder

6.skim off excess fat,

7.thicken sauce as desired, see pan sauces

8.serve over rice

Chicken and Rice: (jook) serves 8 - 10

4 lbs. Chicken thigh meat

6 each carrots, peel, cut into 1 inch chunks

1 small onion, cut into ½ in dice.

2 ribs celery, cut into ½ in. dice

2 cups long grain rice

4 cups chicken stock

2 – 3 sprigs fresh thyme

2 bay leaves

1.place all in crock pot, cook on low for 6 – 8 hours, then hold 2.serve