New York Times bestselling author, slow cooking expert and mommy blogger next door
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A Year of Slow Cooking

Tuesday, March 24, 2015

Pomegranate Beef CrockPot Recipe

February 19, 2008
Day 50.

Fifty! 50! ack!

This recipe is straight from the Gluten Free Goddess' site. I followed it word-for-word down to the organic, free-range, grass fed, massaged, and sung-to-sleep beef. 

I have been a fan of Karina's for quite a while---her website taught me to not be afraid of gluten free cooking. I owe our love to Pamela's to Karina, and my new-found kitchen adventureness.

This is an amazing dish. Serve it to people you really, really love and for whom you want to show-off. (I used whom. I know. I'm one of those. But only sometimes.)

The Ingredients:
serves 8
1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence
1/2 teaspoon kosher salt
3 pounds beef roast (I used a chuck roast)
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

The Directions:

Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.

Cover and cook on low fir 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes, and drizzle with the sauce.

The Verdict:

Four generations of my family ate this dinner and everyone adored it. I have never had a home-made sauce taste so marvelous. I truly wish I could have sat in the corner with a straw to suck up all the deliciousness.

It makes a lot of sauce. I packaged the rest of the sauce up for my brother and his wife to re-use in their crockpot with a hunk o' meat.

Thank you so much, Karina!

[recipe photo updated March, 2015]
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Monday, March 9, 2015

St. Patrick's Day Slow Cooker Round-Up

It's almost St. Patrick's Day!

Bring on the Shamrocks!

Adam and I have been married for 100 million years 16 years this upcoming July. Before marrying into an Irish family, I ate corned beef a handful of times, and honestly wasn't all that impressed.

That's because I was wrong. Corned beef is DELICIOUS. And (unless you like it that way), it doesn't need to be soggy and greasy.

You can make absolutely perfect (if I do say so myself, and I do, since I'm the one typing this when I should be asleep but I can't because I overcompensated for day light savings time and am wide awake even though everybody else is still snoring away and it's DARK outside) in the crockpot.

Secret #1 to perfect corned beef: Rinse it like crazy. Get off as much of the brine as you can before slow cooking. Plop it into a colander and let cold water run (but not too long because of the drought and you don't want the water police to come knocking).

Secret #2 to perfect corned beef: Trim away the thick white layer of fat with a sharp knife. A lot of times you'll pick out a gorgeous piece of meat in the store, but once you unwrap it you'll find a thick band of fat hiding underneath. Use a sharp knife or poultry shears to cut it away.

These are the two best recipes:

Dijon Corned Beef
 Glazed with honey, brown sugar, and dijon mustard, this is absolutely fantastic corned beef that will wow your family and guests.
Mary Jayne posted on my Facebook page that she cooked 8 corned beef roasts with this recipe for her annual St. Patrick's Day open house and everybody liked it so much she didn't even get any!

Bourbon and Brown Sugar Glazed Corned Beef

Brown sugar and bourbon belong together, and they mix to create a sweet crust to this salty roast -- the meat simmers in the juices and truly becomes fork tender after slow cooking all day.
If you don't have bourbon in the house or prefer to not cook with it, you can use apple juice instead.

Traditionally, corned beef is boiled on the stovetop all day with cabbage, potatoes, carrots, and celery. I like to keep my meat and vegetables separate so the natural flavors stand out on their own.

Yukon Gold or Russet Potatoes are cooked in butter, lemon,and dill to create a velvety sauce that coats each and every bite of potato. My kids love these potatoes, and I really should make them more often. This is a fantastic side dish.

If you aren't in the mood for Corned Beef and Potatoes, you can certainly layer in some leftovers and make a delicious Shepherd's Pie. 
The linked recipe calls for ground turkey or beef, but I've made many a Shepherd's Pie in the slow cooker completely vegetarian by using beans and chopped vegetables. This is a pretty customizable dish, and a great one for cleaning out the crisper drawer.


Image result for shamrock border for word documents

Happy Slow Cooking!!

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