Braised Beef Cheeks

We are back.... not that we really went anywhere!  More a case of being uber busy and overwhelmed with life.  Jobs (both hubby and mine) have been very intense of late - mine has been all year.  We have a teenager living out her last year of high school and in the midst of exams as I type and to top it all off we decided to move house.

Moving house has brought it's ups and downs. The ups being a bigger house, including an extra bedroom and a swimming pool, along with a bigger and brighter kitchen.  The downs obviously being packing and moving everything given that we were at the last house for 10 years.

The kitchen is pretty much sorted however the rest of the house looks like an episode of Hoarders.  Needless to say I manage to cook over the weekend which I was determined to do as I am totally over takeaways after the previous weekend.

Armed with my trusty slow cooker (well one of the four that I own) I decided some tender Braised Beef Cheeks and Garlic Mash would fit the bill nicely for an easy dinner.  And I wasn't wrong at all.  The beef cheek melted in your mouth not to mention the herb and chilli infused sauce married with them perfectly.  I left the seeds in the chillis I used as I have not been finding them to have a high heat rating of late but you can deseed them if you wish.  The trick for a richer sauce is to ensure that your brown the meat well.  The darker the tones on the cheeks at this stage, the richer the sauce will be.

Beef cheeks are something that you definitely need to cook low and slow - so obviously the slow cooker is perfect for this.  However the original recipe was cooked on a stove top (both instructions for cooking are below).

Braised Beef Cheeks

(recipe adapted from Good Food)

Serves: 4

salt

freshly ground black pepper

2 tablespoons olive oil

4 large beef cheeks

1 brown onion, diced

2 tablespoons crushed garlic

2 long red chillies, deseeded (if desired) and finely chopped

2 tins diced tomatoes

560 ml bottle red wine

½ bunch rosemary, finely chopped

½ bunch thyme, finely chopped

½ bunch parsley, finely chopped

Season the beef cheeks, both sides, with salt and pepper.

Put a large cast-iron pot or large heavy based frying pan over a high heat. Add the oil, add the beef cheeks and brown them in the pot. Remove the cheeks from the pot and place in slow cooker vessel.

To the same pot add the onion, garlic and chilli and cook until the onions are translucent.

Add the tomatoes, red wine, rosemary and thyme and bring to a simmer.

Add the tomato sauce to the beef cheeks, put the lid on and cook on low for 8 - 9 hours.

Serve with creamy garlic mashed potatoes and garnish with parsley.

Stove top instructions:

Season the beef cheeks, both sides, with salt and pepper.

Put a large cast-iron pot or large heavy based frying pan over a high heat. Add the oil, add the beef cheeks and brown them in the pot. Remove the cheeks from the pot and set aside.

To the same pot add the onion, garlic and chilli and cook until the onions are translucent.

Add the tomatoes, red wine, rosemary and thyme and bring to a simmer.

Add the beef cheeks, put the lid on and simmer on the stove for 2-3 hours.

Serve with creamy garlic mashed potatoes and garnish with parsley.

(Click here for a printable version of this recipe)

Goulash Tirolese aka Tyrolean Beef Stew

I know a lot of my friends and family think I am made for menu planning.  But although I look nerdy and to some a control freak there are benefits to being organised. A major benefit is that I have meals I want to try and know how long they are going to take to prepare and cook.  This means that I can not only work out which meals are suitable for weeknights and which meals take a little more time.  It also means that from menu planning I create a shopping list and therefore have all the ingredients needed in one shop to pull off a week of cooking.  Totally win win for me... sadly totally outrageous to others.

Needless to say I love finding new recipes to try and share with our friends and family and you, the readers of my blog.

Anyway - I would like to introduce you to Gennaro Contaldo. Gennaro was born in Amalfi, Italy, and came to public attention as the chef who inspired Jamie Oliver when they worked together at Antonio Carluccio’s Neal Street restaurant.  He also co-presents the BBC2 Two Greedy Italians series with Carluccio and has published several cookbooks, including the recently released Slow Cook Italian, from which he shares the following recipe for Goulash Tirolese (Tyrolean beef stew).

“This classic stew from the Trentino-Alto Adige or South Tyrol region of northern Italy is slow cooked with onions, cumin and paprika – its distinct central European flavour is influenced by neighbouring Austria,” he writes in the recipe introduction.

To read this recipe was a pleasure but I must say to cook it and stand in my kitchen just smelling the Goulash (occasionally tasting it because I had too) was an honour.  I am so glad that I tried this recipe.  The flavour matched the aroma that filled the house.  The ease of the recipe was unbelievable especially compared to the flavour.

A very robust goulash style stew with only a few ingredients.  The beef was very tender and the pieces of pancetta that laced the thick sauce were tasty and added a salty yet salty element to the dish.  As we are not a polenta loving household (I am the only one that likes it) we had mashed potatoes to make ensure comfort food status was achieved.

Goulash Tirolese aka Tyrolean Beef Stew

(Recipe sourced from Indaily.com - Slow Cook Italian)

Serves: 4

3 tbsp extra virgin olive oil

2 large onions, sliced

100g pancetta, cubed

About 1 litre (4 cups) hot vegetable stock

1kg stewing beef, cut into chunks

2 garlic cloves, sliced

1 tsp cumin seeds, crushed

1 tsp paprika

2 sprigs thyme

freshly ground black pepper

Heat the olive oil in a large saucepan and sweat the onions on a medium heat for about 5 minutes, stirring all the time to prevent sticking, until softened. Remove and set aside.

Add the pancetta to the pan and cook on a medium heat until coloured but not burnt. Remove from the pan and set aside. 

Return the onions to the pan, add about 3 tablespoons of stock and cook for a minute or so until the liquid has evaporated.

Add the beef, increase the heat and brown the meat all over.

Add 100ml (scant ½ cup) of stock, reduce the heat to low, cover with a lid and cook very gently for 30 minutes, then add another 100ml of stock and continue to cook for 30 minutes.

Stir in the garlic, cumin, paprika, thyme and pancetta.

Add 400 ml of stock, cover with a lid and cook over a low heat for a further 1 hour, gradually adding more stock and stirring from time to time to ensure the meat doesn’t stick.

Remove from the heat and serve with creamy polenta or mashed potato or crunchy bread.

For a slow cooker

Cook the onions, pancetta and beef as above.

Once the beef is browned add 750 ml (3 cups) stock, the garlic, cumin, paprika, thyme and pancetta.
Bring to the boil, stirring, then transfer to a large slow cooker pot, press the meat beneath the liquid, cover and cook on low for 8-9 hours.

(Click here for a printable version of this recipe)

Beef Cheeks with Thyme, Chilli and Ginger Beer with Saffron Risotto

And now for something completely different - LOL!! 

 

As always I am constantly on the hunt for a "different" recipe, dish or really anything to cook.  It's somewhat looked upon as an obsession, an illness perhaps but to be perfectly honest I don't care.  I enjoy what I do, it makes me happy and I take great pride in introducing my family to different foods, flavours, textures experimenting to find their likes and dislikes. 

 

I have mentioned before that this was the way I was raised by my parents - I was taught never to fear food but to taste and decided if I liked it or not.  Nothing was left far from the imagination - we always had food made from little or many ingredients and from many countries or regions.  My parents enjoyed their relationship with food and this was passed on to me - I believe everyone should have a good understanding of foods especially those void of all the added chemicals, additives and preservatives evident in many foods of today's world.

 

My kids have embraced the love of food - although there have been many times over the years that there have been pleas of "can we please have normal food for a change" and many nights where beans, eggs and chips have been served at our table.  However saying this I absolutely adore being at a restaurant and listening to my kids order their meals.  To my delight they often try something other than Parma and Chips.  I remember my daughter as an 8 year old sitting in the local Chinese restaurant boldly asking for Chicken and Sweet Corn Soup followed by Peking Duck.  The waitress was amazed and yelled to the chef telling him of her order.  I still chuckle when I think of that moment.

 

We have a new member in our household, our son's girlfriend.  She has been with us for several months now and I am impressed with her willingness to embrace our lifestyle and our food.  To date she has tried everything put before her and yes there are things that she wasn't a fan of but has had the openness and honestly to speak her thoughts.  I am very proud of her - she definitely belongs in our family.

 

Saying this, beef cheeks were on the menu last night and of course, I would not have done them justice if I had just slow cooked them in red wine.  Research completed and several recipes morphed together plus a few little twists of my own saw this creation - Beef Cheeks with Thyme Chilli and Ginger Beer served with Saffron Risotto.  This recipe is loosely based on a recipe that appeared in the August/September 2008 issue of Gourmet Traveller WINE but as usual I had to change ingredients and put the House Of Murray twist on things.

 

Beef cheeks must be slow cooked - there is no other way to cook them so don't even consider it.  Low and slow either in the oven or a slow cooker.  A quick fry is NOT an option of cooking these meat pieces - they will be tough.

A word of warning also - beef cheeks are a rick meat to start with and most recipes are served with a rich red wine jus or sauce in which they are cooked.    I wanted something different as much as love a good full bodied red wine sauce there was the need to experiment.  So I substituted half the red wine with white wine and also added a bottle of sugar free ginger beer.  The result was fantastic - although still a little rich which I did expect it wasn't as heavy as it would normally be.  Also added the subtly of fresh thyme and a little heat from chilli flakes. 

Overall, a truly hearty dish which served also side a Saffron Risotto was filling and well received at the table.

 

Beef Cheeks with Thyme, Chilli and Ginger Beer

(Recipe adapted from August/September 2008 issue of Gourmet Traveller WINE)

 

Serves: 4 - 6

1 litre beef stock

4 - 6 beef cheeks (approx. 250 grams each), trimmed

salt

freshly ground black pepper

3 large carrot, cut into large chunks

1 onion, diced

3 garlic cloves, roughly chopped

1 bunch fresh thyme

2 cups dry red wine

2 cups dry white wine

750 ml bottle sugar free ginger beer

2 teaspoons dried chilli flakes

2 tablespoons extra-virgin olive oil

600 ml chicken stock

80 ml extra-virgin olive oil

200 grams risotto rice

1 brown onion, finely diced

2 garlic cloves, finely chopped

2 teaspoons saffron threads

150 ml dry white wine

80 grams butter

Place beef stock in a saucepan over medium heat and cook until the liquid reduces by half, or for about 30 minutes.

Season beef cheeks with sea salt and freshly ground black pepper.

In a large jug combine red wine, white wine, ginger beer and chilli.

 

Place beef cheeks in a large bowl and pour over wine mixture. Cover with cling film and marinate in the refrigerator overnight.

Remove from refrigerator and separate beef cheeks and marinade.

Heat olive oil in a large frying pan over medium heat and cook beef cheeks for about 5 minutes or until browned. Transfer to a plate.

Add vegetables to the pan and sauté for 5-7 minutes until softened. Transfer to a bowl.

Place stock and marinating liquid in a saucepan over medium heat, bring to the boil then remove from heat.

Place beef cheeks and vegetables in a roasting dish and cover with stock mixture. Cover tightly with foil and cook in a preheated oven at 150C for 3- 4 hours or until tender.

 

Meanwhile heat the chicken stock in a saucepan over low heat.

Heat oil in a large saucepan over medium heat, add rice and cook, stirring continuously, for 2 minutes. Add shallots, garlic and saffron and cook for another 2 minutes.

Add white wine and shake pot occasionally until wine begins to reduce or for about 3-5 minutes. Add stock a ladle at a time until stock just covers the rice, making sure it continues to just cover the rice. After rice has been cooking for 10 minutes, stir for 2-3 minutes.

Check rice is al dente, remove from heat, stir in butter and season to taste with sea salt and freshly ground black pepper.

 

Serve risotto immediately with beef cheeks, vegetables and sauce.

(Click here for a printable version of this recipe)

Slow Cooked Beef and Pancetta Ragu

Italian food - food for the soul.  Let's face it everyone loves pasta even those low-carb diet followers secretly love pasta.  I honestly have never met anyone that does not like pasta.  Have you?

 

This wonderful Italian number shines at the top of the comfort food list... slow cooked tender beef with pancetta in a thick tomato and herb sauce is perfect especially on a cold winter's night. 

 

Now this recipe does take quite a few hours on the stove top but I am sure that it would work perfectly well in a slow cooker.  I was home all day so it was easy for me to keep an eye on the pot on the stove top.  A slow cooker would definitely be easier though.

 

Fresh thyme and rosemary are perfectly placed in this sauce - please ensure you do try and use fresh herbs anytime you can the chance.  The flavour is much fresher and bolder than dried herbs in packets.

 

This ragu can be made ahead of time.  Allow to cool and it will last in the fridge for up to 3 days in a sealed container.  It's perfectly good to freeze also. 

 



Slow Cooked Beef and Pancetta Ragu

(recipe adapted from Taste.com)

Serves: 8

 

2 tablespoons extra virgin olive oil

1.25kilograms gravy beef, trimmed, cut into 3cm pieces

1 large brown onion, chopped

2 medium carrots, finely chopped

1 red capsicum, finely chopped

100 gram pancetta, finely chopped

3 sprigs fresh rosemary

4 sprigs fresh thyme

2 garlic cloves, crushed

2 tablespoons plain flour

3/4 cup red wine

1/3 cup tomato paste

1 cup beef stock

410 gram can crushed tomatoes

750 grams dried pappardelle pasta

50 grams  butter, chopped

Grated parmesan to serve

Chilli flakes to serve (optional)

Heat half the oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook the beef, in batches, until browned all over. Transfer to a bowl.

Reduce heat to medium. Heat remaining oil in same dish. Add onion, carrot, capsicum, pancetta, rosemary and thyme. Cook, stirring occasionally, for 10 minutes or until vegetables just begin to soften.

Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute or until vegetables are coated. Stir in wine. Bring to a simmer. Simmer for 1 minute or until reduced slightly. Add tomato paste, stock and tomatoes. Stir to combine.

Return beef to dish. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 3 hours, or until meat is very tender and sauce thickens. Use the back of a spoon or a potato masher to break up meat.

Cook pasta following packet directions. Drain well. Return to pan. Add butter. Toss to coat. Season with salt and pepper.

 

Serve ragu on pasta, sprinkled with parmesan and chilli, if desired.

 

 

 (Click here for a printable version of this recipe) 

Beef and Mushroom Casserole with Parmesan Dumplings

Another winter warmer to make an appearance on this blog is Beef and Mushroom Casserole with Parmesan Dumplings.  

Who could want more on a colder evening that fills you to your toes? A nice thick rich beef casserole with mushrooms and thyme as the main stars with secretly hidden carrots and zucchini complimented with nice soft dumplings laced with Parmesan cheese.  

This recipe was slow cooked in the oven but could easily be cooked in a slow cooker for those that need to be prepared (normally I have the slow cooker on at least 3 times a week in our house).

Beef and Mushroom Casserole with Parmesan Dumplings

(recipe adapted from Taste.com)

Serves: 8

1.5 kilograms gravy beef, cut into 2cm chunks

1 tablespoon olive oil

2 onion, chopped

10 bacon rashes, chopped

500 grams button mushrooms, halved

4 whole garlic cloves, peeled

2 tablespoons plain flour

2 cups beef stock

1 cup red wine

2 cans 400 grams chopped tomatoes

1 bunch fresh thyme sprigs

4 carrots, peeled and grated

2 zucchini, grated
salt
freshly ground black pepper

75 grams butter

3 cups self-raising flour

3/4 cup fresh parmesan grated

1 1/4 cup milk

Preheat oven to 150 degrees Celsius.

Brown diced beef in 1 tablespoon olive oil over medium heat. Transfer to plate.

To the same pan add onion, bacon, mushrooms, garlic and cook until soft. Stir in flour.

Add beef stock, red wine, tomatoes, thyme and smoked paprika. Bring to the boil. Reduce heat to low, add carrots and zucchini.  Return beef to the mixture and simmer covered for 1 1/2 hours. Season with salt and pepper to taste.  Spoon into a large ovenproof dish.

Cook covered for 2 hours, stirring occasionally or until beef is tender.

Increase oven to 200 degrees Celsius.

In a large bowl rub butter into self-raising flour. Stir in Parmesan and milk. Bring together. Roll into 24 balls. Place on casserole mixture.

Bake uncovered for 20 minutes.

Alternatively slow cooker directions:

Place in beef mixture in a slow cooker vessel and cook on low for 8 hours.

Preheat oven to 200 degrees Celsius.

Transfer mixture into a large oven proof dish.

Make dumplings as above and place on casserole mixture.

Bake uncovered for 20 minutes.

Serve with steamed vegetables.

(Click here for a printable version of this recipe)

Pork, Artichoke and Spinach Meatloaf

Meatloaf - just an easy dish to prepare and everyone loves it!  But the great thing about meatloaf is that you can honestly use any meat and any flavourings and it is always delicious.

 

Normally when we cook meatloaf we always use beef mince... not sure why?  Just seem to always do.  Well this time was totally different as I had found a recipe for a pork meatloaf that really intrigued me.

 

Pork mixed with spinach, home roasted capsicums, artichoke hearts - what a flavour combination.   The subtle hint of lemon and thyme gave the meatloaf a nice touch but the sticky topping finished the dish off perfectly.

 

As usual we had some beautiful soft bap rolls and accompanied with our favourite Creamy Coleslaw Supreme.

 

Quite simple to make, this dish can be cooked either in the oven or the slow cooker and I am sure your family will enjoy.

 

 

Pork, Artichoke and Spinach Meatloaf

(recipe adapted from Weight Watchers Real Food Slow)

 

Serves: 4

SmartPoints per serve: 8

 

cooking spray

2 red capsicum

500 grams lean pork mince

1 1/2 cups fresh wholegrain breadcrumbs

1 brown onion, finely chopped

300 grams artichoke hearts in brine, drained

100 grams baby spinach, chopped finely

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

2 tablespoon fresh thyme leaves

salt

freshly ground black pepper

1/4 cup sweet chilli sauce

1 tablespoon tomato sauce

 

Preheat grill.

 

Line a baking tray with foil and spray with cooking spray.

 

Cut capsicum into quarters and deseed.  Place on baking tray skin side up.  Grill until black.  Turn off grill and remove capsicum and place in a plastic bag to sweat.  Allow to cool.  

 

Once cooled remove all the blackened skin from capsicum.  Chopped finely and place in large bowl.

 

Preheat oven to 180 degrees Celsius.

 

Add mince, breadcrumbs, onion, artichoke, spinach, rind, juice, thyme and 2 tablespoons chilli sauce to capsicum.  Season with salt and pepper.  Mix until well combined.

 

Line baking tray with cooking paper.  Shape mixture onto tray into a 20 cm x 10cm loaf shape.

 

 

Bake in oven for 20 minutes.

 

Combine remaining chilli sauce and tomato sauce in a small jug and spoon over top of meatloaf.

 

 

Return meatloaf to oven and cook for 20 - 25 minutes or until cooked through.

 

To cook in slow cooker:

 

Shape mixture into 20 cm x 10 cm loaf shape in a 4.5 litre slow cooker. 

 

Combine remaining chilli sauce and tomato sauce in a small jug and spoon over top of meatloaf.

 

Cook, covered, on low for 6 hours (3 hours on high).

 

Serve with a salad, if desired.

 

(Click here for a printable version of this recipe)

 

 

 

 

Creamy Slow Cooked Pulled Pork Enchiladas

There are two dishes I really definitely enjoy experimenting with - the first is lasagne and the second is enchiladas.  The potential for flavours is endless.

Lasagne and enchilada fillings can consist of anything... here are a few of our other creations, just to name a fewm, that have been enjoyed in the past.

• Cowboy Lasagne
• Guy Grossi’s Mammas "Tweaked" Classic Italian Lasagne
  
• Ham, Zucchini and Caramelised Onion Lasagne
• Pork Mushroom and Sage Lasagne (one of my favourites)
• Chicken and Corn Lasagne
• Chorizo and Smokey Beef Enchildas
• Beef and Capsicum Enchiladas

This dish was no exception.  The flavours really complimented by a creamy white sauce smothered in cheese.  Yes this will also appear on the comfort food list as it really was so good.

Start by slow cooking the pork in the sauce and once cooled enough, shred and roll in the burrito wraps.  Very simple!  Without including the slow cooking time, this meal will be on the table in under 1 hour.

Strangely enough, there was no taco seasonings were used and you really wouldn't even realise that when you are eating it.  A combination of garlic, chilli and capsicum is the basic flavourings - to be honest it's amazing.

Creamy Slow Cooked Pulled Pork Enchiladas

(Recipe adapted from Weight Watchers Eat Well Diabetes)

Serves: 6

cooking spray

500 grams lean pork neck or shoulder, fat trimmed

1 brown onion, diced

1 green capsicum, chopped

1 garlic clove, crushed

1 small fresh red chilli, thinly sliced

400 gram can diced tomatoes

1 tablespoon apple cider vinegar

salt

freshly ground black pepper

1/2 cup corn kernels

30 grams low fat butter

30 grams plain flour

2 cups skim milk

2 teaspoons dijon mustard

white pepper

6 low fat burrito

100 grams reduced grated fat tasty cheese

1 teaspoon smoked paprika

Lightly spray a frying pan with cooking spray and heat over medium-high heat.  Cook pork, turning, for 5 minutes or until browned all over.  Remove from heat and place pork in slow cooker vessel.

Add onion, capsicum, garlic, chilli, tomatoes and apple cider vinegar.  Season with salt and pepper.

Stir to combine.  

Cook on low for 8 - 10 hours or until pork is tender.  Leave to cool.

Once pork is cool, remove pork from sauce.  Using two forks, coarsely shred he pork apart.  Return pork to the sauce and add corn kernels.  Mix well to combine.

In a heavy based saucepan over medium-heat add butter.  Heat until melted and using a wooden spoon add flour, stirring continuously, until you form a roux.  Remove from heat.  Add milk and using a whisk, stir until roux is dissolved.  

Place saucepan back on stove over heat and bring to the boil, stirring continuously.  Lower heat, add mustard and season with white pepper.  Continue stirring until slightly thickened.  Remove from heat. 

Preheat oven to 180 degrees Celsius.

Spray a large baking dish with cooking spray.

Take one burrito and lay flat on chopping board or bench.  Top with 1/6 of the pulled pork mixure.  Roll up and place in baking dish.  Repeat with remaining burritos.

Smother the buritto rolls with white sauce.

Sprinkle with grated cheese and smoked paprika.

(Yes I doubled the recipe and made 2 - oops)

Place in oven and cook for 30 - 40 minutes until cooked through and cheese is melted and golden.

Enjoy with a leafy salad, if desired.

(Click here for a printable version of this recipe)

Persian Slow Cooked Lamb with Pomegranate Glaze

A Sunday night tradition for as long as I can remember is a roast dinner.  Even when I was a little girl, Sunday dinner meant Roast Meat and Potatoes, lots of vegetables and a nice thick gravy (often mopped up with a piece of bread if I was ever in a naughty mood - so nearly every time we had roast LOL)!  Growing up my parents loved to be surrounded by our families - something I also treasure dearly.  I remember the table always being full and lots of chatter and laughter - everyone enjoying themselves and the food......

 

Now, in my forties, I still look forward to a Sunday roast.  Although during footy season it's a lot harder to organise it with our commitments with the kid's footy.  Mainly due to the time constraints and also the Junior club (where our daughter plays) hold presentations/dinner every Sunday night.

 

I was really wanting a roast dinner…. I wanted a roast dinner badly as it had been so long. So totally out of character for me I cooked a roast on a Tuesday night… yep midweek! Sadly, it was due to darling daughter being sick but it gave me the opportunity. Not only was I going to seize that opportunity but I was going to be adventurous about it.

 

I found a recipe in a new Weight Watchers Cook Book which got my attention – it was cooked in a slow cooker, had pomegranate as one of the ingredients and had a totally different twist to any roast lamb I have ever cooked. I have only ever cooked on roast in a slow cooker and it was a leg of lamb and I did not enjoy it. Only to find out that I should have browned it first and done this and done that. I was very disappointed.

 

When I mention cooking a Roast to my family – they automatically think of the traditional roast we grew up loving. I told them how I was going to serve them up lamb tonight I received some interesting looks…. Needless to say I was very determined cooking this dinner – although I cheated!! Well not really cheated but I cooked it in the oven slowly (as the recipe does say) instead of using the slow cooker. Note to self – stop being a chicken and try roasting in the slow cooker again!!

 

Anyhow, what can I say the flavours on this dish were magnificent. Persian, I am guessing, is very similar to that of Moroccan and all the other middle Eastern cuisines. I have never cooked a Persian meal before. The use of all the spices made the lamb bursting with a tantalising flavour followed by a taste of sweetness from the pomegranate juice. I also loved the garnish of sweet and sour fresh pomegranate arils, nuttiness of the almonds and the salty feta cheese. Served with couscous and vegetables this actually was a wonderful and easy roast to cook and even more so as it’s achievable to do so midweek.

Persian Slow Cooked Lamb with Pomegranate Glaze

(Recipe sourced from Weight Watchers Real Food Slow Cookbook)

 

Serves: 8

SmartPoints per serve: 8

3 brown onions, cut into wedges

4 garlic cloves, chopped

400 gram can crushed tomatoes

½ cup chicken stock

½ cup pomegranate juice

2 orange rind strips

4 fresh or dried bay leaves

½ teaspoon ground cinnamon

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dried oregano

2 kilograms lean leg lamb, fat trimmed

2 teaspoons honey

¼ cup coarsely chopped fresh flat leaf parsley

2 tablespoons fresh pomegranate arils (seeds)

50 grams reduced fat feta cheese

1 tablespoon toasted almonds

Place onion, garlic, tomatoes, stock, juice, rind and bay leaves in a 4.5 litre (18 cup) slow cooker. Combine cinnamon, cumin, coriander and oregano in a small bowl. Rub lamb with spice mixture. Place lamb in slow cooker.

Cook, covered, on low for 7 hours (or high for 3 ½ hours).

Transfer lamb to a plate and cover to keep warm. Skim excess fat from cooking juices and discard bay leaves. Transfer juices to a saucepan and bring to the boil. Boil uncovered for 10 – 12 minutes or until sauce has thickened.

Stir honey into sauce and spoon over lamb. Sprinkle with parsley, pomegranate arils, feta and almonds to serve.

Serve with 0sp mixed salad leaves or steamed vegetables. You could serve with couscous allowing 3 points per ½ cup.

To cook in the oven:

Preheat oven to 160 degrees Celsius or 140 degrees Celsius fan forced and bake lamb mixture in a covered baking dish for 2 ½ hours. Uncover and bake for 30 minutes or until very tender.

(Click here for a printable version of this recipe)

Sticky Asian Beef Ribs

Slow cooking means a lot of different things to different people.  I guess their biggest bragging right is that this way of cooking provides busy people with easy meals to feed their family.  Sometimes you just throw anything and everything in to the vessel and pray that it tastes nice when you get home from work.  Other times the recipe is made with precision following a recipe. 

 

This was definitely the later - following a recipe and it's techniques.  Not the easiest of slow cooker dishes, considering it takes several days but well worth the effort.  It pays off and you will not be disappointed.

 

When it comes to cooking with meat I know that slow cooking will produce meat that is generally melt in your mouth or fall apart on the fork.  These Sticky Beef Ribs were exactly that.  Just lifting off the bone and considering the size of the ribs (the thickness of the meat) every mouthful was so tender and mouth watering,

 

Flavour wise - Asian infused with elements of sweet, salty and chilli... OMG!!!  I could have eaten plate after plate.

Sticky Asian Beef Ribs

(Recipe adapted from Not Quite Nigella)

 

Serves: 6 - 8

2 kilos beef short ribs

1 1/2 cups soy sauce

2 cups brown sugar, divided into two

1 inch piece of ginger, peeled and thinly sliced

3 star anise

2 large red chilli, sliced

2 cups water

1 tablespoon rice wine vinegar

1/2 cup freshly chopped coriander leaves

2 large red chilli, extra, sliced

1/2 cup chopped raw peanuts

Mix the soy sauce, 1 cup of the brown sugar, 1 teaspoon of salt, garlic, ginger, star anise and chilli in a bowl and then marinate the beef ribs in the marinade for 1 hour. Drain the ribs, reserving the marinade for cooking.

Put the ribs straight into the slow cooker vessel. Mix the marinade with the 2 cups of water and add to the ribs. Cook on low setting for 8 hours.

Once cooked allow the slow cooker vessel to cool. Place in fridge overnight.  The next day, skim the fat off the top and reheat and serve with rice if you don't want to make the glaze.

If you are making the glaze, take 500ml of the liquid to make the glaze and place in a saucepan and heat with the extra cup of brown sugar and rice wine vinegar-taste and add salt if needed. Reduce down to a syrupy glaze. Heat the ribs in about 1 cup of the liquid and then brush with the glaze.

 

Serve garnished with sliced chilli, coriander and chopped peanuts. 

If desired also serve with steamed rice.

 

Visit Not Quite Nigella for different slow cooking options.

 

(Click here for a printable version of this recipe)

 

 

Slow Cooked Barbecue Beef Brisket

Well I have admit when we purchased some beef brisket on special I wasn't quite sure what to do with it.  It's not a common cut here in Australia however I did know that it is widely cooked in America therefore finding a recipe or some ideas on cooking it wouldn't be to had thanks to my good friend Google.

After much learning,  many recipes and then some more, I decided to wing it and cook something very loosely based on a combination of recipes.  So after putting it all together, putting the slow cooker on I crossed my fingers and went to work.  The outcome would be a surprise, whether good or bad, when I walk back in the door tonight.

And a surprise it was... a beautiful aroma had encompassed the house.  Great I knew that I had nailed the sauce element but what about the meat?  What about this brisket -  that cut of meat that I have never cooked with before?

The brisket itself, is a cut of meat from the breast or lower chest and is normally tough cut of meat. There seems to be two very popular methods to cooking this interesting cut.  Firstly the meat is rubbed with a spice rub or marinated, then cooked slowly over indirect heat from charcoal or wood, hence somewhat smoking the meat. Brisket is also cooked in a slow cooker on a low setting for usually 8 hours per 2 kgs of meat.  This also tenderizes the meat due to the slow cooking method and the fact it is normally enveloped in a sauce to keep it tender.

Now of course I ended up using a mixture of both methods - I rubbed it in a spice mix, then put it in the slow cooker covering it with a sauce and set the timer for 8 hours on low.  Once cooked I gave the family the choice of sliced meat with mash and vegetables or burritos and looking at the picture you can automatically tell what they chose..... burritos!!  So I actually shredded the cooked beef and then mixed through the sauce rather than slicing it.

However way you plan to eat this I am sure you will enjoy.  It had a wonderful depth of tomatoes with the right amount of flavour and heat from the spices.  The liquid smoke lightly laced the sauce with gave it quite an authentic American/Mexican style that we are delivered here in Australia.

Slow Cooked Barbecue Beef Brisket

Serves: 8

SmartPoints per Serve: 8

3 tablespoons packed brown sugar

1 tablespoon smoked paprika

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black  pepper

2 kilograms beef brisket, all visible fat trimmed

2 red onions, small dice

1 440 gram tin diced tomatoes

3/4 cups tomato ketchup

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

3/4 cup beef stock

1/2 teaspoon liquid smoke

1 tablespoon cornflour

2 tablespoon water 

In small bowl, mix brown sugar, paprika, chili powder, cumin, garlic powder, salt and pepper.

Place brisket in slow cooker and rub mixture all over brisket.  Cover with diced onion.

In another small bowl, mix the tomatoes, ketchup, apple cider vinegar, Worcestershire sauce, stock and liquid smoke. Pour over brisket along with broth.

Cover and cook on the low heat for 8 hours or until meat is tender.

Transfer brisket to cutting board and let stand 10 minutes.

Meanwhile, place all the sauce in a small saucepan.  Combine the cornflour and water.  Add to sauce and stir to combine.  Heat over medium heat, until boiling and slightly thickened.

Thinly slice brisket or shred; transfer to serving plate. Spoon sauce over top or if shredded mix through.

(Click here for a printable version of this recipe)

Slow Cooked Asian Beef Ribs

When you are time poor nothing is more rewarding than working in the front door to the smell of dinner already cooked (or cooking). Thank God for Slow Cookers, right?

This recipe had very minimal effort required first thing this morning but had maximum flavour when it came to sitting down and eating after a very busy day indeed.  Beside work there was also football training and picking up my car from the mechanics after having the brakes down, along with a very fitting funeral service for my Uncle Ted.  My uncle passed peacefully last Wednesday and his final farewell was today.

Needless to say walking in the door was bliss to know I only had to boil rice!

These ribs were melt in your mouth!  The tender juicy meat falling of the bone enveloped with a slightly sweet sauce with the undertones of chilli and star anise - it's a flavour combination that I love. 

I guess you could quite easily use pork rashers or ribs and achieve the same outcome or even perhaps chicken cutlets or lamb shanks as this sauce would definitely compliment any meat.

Slow Cooked Asian Beef Ribs

(Recipe adapted from Food.com)

Serves: 8

SmartPoints per Serve: 11

2 tablespoons soy sauce

2 tablespoons ginger, minced

1 tablespoon garlic, crushed

1⁄4 cup hoisin sauce

1 tablespoon Worcestershire sauce

3 tablespoons brown sugar

2 tablespoons sesame oil

1 cup fresh orange juice

2 whole star anise

1 tablespoon oyster sauce

2 tablespoons sake

1 teaspoon five-spice powder

1⁄2 teaspoon cayenne pepper (or to suit your taste)

2 kilograms short beef ribs

1 brown onion, diced

3 large carrots, diced

2 tablespoons water

1 tablespoon cornflour

1 bunch coriander, roughly chopped

Mix together soy sauce, ginger, garlic, hoisin sauce, Worcestershire sauce, brown sugar, sesame oil, orange juice, star anise, oyster sauce, sake, five spice and cayenne pepper in the slow cooker vessel.

Add beef ribs, onion and carrots.  Toss to ensure all beef ribs are coated in the sauce mix.

Cover and cook on low for 8 hours.

Preheat oven to 150 degrees Celsius.  Remove ribs and vegetables to an oven proof dish and place in oven to keep warm.

Pour sauce into a separate jug. Allow fat to separate and skim as much off the top.

Place sauce in a small saucepan.  Bring to the boil and reduce to medium heat.  Combine water and cornflour together.  Mix combined cornflour into sauce, continually stirring, until slightly thickened.

Pour sauce over ribs, sprinkle with coriander and serve with steamed rice (add 4 SP per 1/2 cup, if desired).

(Click here for a printable version of this recipe)

Slow Cooker Balsamic Honey Pulled Pork Sliders with Slaw

This was a wonderful feed, especially with it being school holidays here in Victoria and we had a house full of extra children sleeping over.  Fork free dining is always a treat for the kids and adults a like and this was definitely a meal that was a relaxing event - even cooking it was easy.

A piece of Pickled Pork drowned in a thick aromatic marinade slow cooked for 9 hours, shredded apart just before serving and then served with the sauce, coleslaw and nice fresh buns.... every meal should be this easy.

Slow Cooker Balsamic Honey Pulled Pork Sliders with Slaw

(recipe adapted from Just A Taste)

 

Serves: 12

ProPoints per Serve: 9

1 kilogram Pickled Pork or boneless pork shoulder

1 onion, diced

1/2 cup honey

1/2 cup balsamic vinegar

1/4 cup blackberry or raspberry jam

1/4 cup hoisin sauce

1 teaspoon crushed chilli

1/2 cup chicken broth

3 cloves garlic, minced

1 tablespoon cornflour

3 tablespoons cold water

1 x 200 gram packet coleslaw kit (with dressing included)

12 slider-sized buns or  dinner rolls

Trim any excess fat from the pork shoulder and place it in the slow cooker.  Sprinkle with onions.

In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chilli, chicken broth, garlic, salt and pepper.  Pour the sauce over the pork shoulder.

Cover the slow cooker and cook the pork shoulder on LOW for 9 hours until it is no longer pink and is cooked through.

Using tongs, remove the pork shoulder from the slow cooker (reserving the liquids) and place it on a cutting board. Using two forks, shred the pork shoulder into smaller pieces. Place the pulled pork in a large bowl.

Meanwhile remove all liquid from slow cooker into a saucepan, draining the onions out if preferred.  Place over medium heat, slowly bringing to the boil.  In a small bowl, whisk together the cornflour with water.  Whisk through the cornflour, mixing well.  Bring to full boil and cook until it reduces and has thickened slightly for about 5 minutes.  Put into a serving bowl and set aside.

Make the coleslaw as per the packet directions using the sauce included.

Halve the buns. Divide the pulled pork between the buns, drizzling sauce over the pork and serving with some slaw.

Note: I have allowed 3 ProPoints per roll (35g each).  You could also serve with a 0ppt salad on omit the Coleslaw at 1ppts per serve.

(Click here for a printable version of this recipe)

Slow Cooked Thai Beef Coconut Curry

As winter approaches the nights getting cooler and day light savings is just about to leave Victoria for another year it signals it's nearly slow cooker season..... I know that there is no ruling on what time of the year that you can use your slow cooker - however my five (yes I own five) seem to get a work out during the colder months.

Curry is one of the best things to cook in a slow cooker in my opinion - two reasons.  One the flavour has more time to develop and the beef (or the meat) becomes so wonderfully tender due to the slow cooking process.

This recipe I found on a Facebook page "Slow Cooker Recipes 4 Families" and immediately knew we would love the flavours.  A little tweaking to suit us and voila - a mild curry with a hint of Thai flavourings that we all enjoyed.  I hope you do too.

Slow Cooked Thai Beef Coconut Curry

(Recipe Adapted from Tricia King on Facebook Slow Cooker Recipes 4 Families)

Serves: 8

ProPoints per Serve: 8

1 tablespoon oil

2 large onions, diced

1 teaspoon crushed ginger

6 cloves of garlic, crushed

1kg of gravy beef, diced

1 tablespoon turmeric

2 teaspoons ground cumin

1 tablespoon ground coriander

2 tablespoons fish sauce

2 teaspoons crushed chilli

2 tablespoons brown sugar

1 cup beef stock

salt

freshly ground black pepper

2 cans of Lite coconut milk

4 carrots, peeled and thickly sliced

1 red capsicum, large dice

1 green capsicum, large dice

Add oil to a large frying pan and place on medium heat.  Fry onion, garlic and ginger till soft. Add beef and cooked until browned. 

Add turmeric, cumin, coriander, fish sauce chilli, sugar and stock.  Stir well and season to taste with salt and black pepper.

Place the beef mixture in the slow cooker vessel.  Add carrots.

Stir through the coconut milk and cook on high for 4 - 5 hours and on low for 8 hours.

Add capsicum to curry when you have approximately 1 hour remaining on your cooking time

Serve with steamed rice (4ppts for 1/2 cup) and garnished with chopped coriander, if desired.

(Click here for a printable version of this recipe)