SLOW-COOKER SAUERBRATEN
Provided by Food Network Kitchen
Time 8h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.
- Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
- Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.
Nutrition Facts : Calories 628, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 795 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 76 grams
CROCK POT GINGER & ORANGE RHUBARB
Lovely refreshing dessert. You can leave out the ginger if you are not a fan or serve it separately. Serve with whipped cream and/or ice cream or with custard. Can be made on the stove top too in less than half an hour. I never use cornstarch to thicken it, but feel free to do so.
Provided by PetsRus
Categories Dessert
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients in your crock pot and mix well.
- Cook on low for 4 to 6 hours (my 3 quart crock pot takes 5 hours).
- Let it cool and then chill in the fridge until ready to serve, it will thicken somewhat when it is cooling and the flavors will mellow.
Nutrition Facts : Calories 97.6, Fat 0.3, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 23.9, Fiber 3.8, Sugar 13.8, Protein 1.5
GINGER CHICKEN WITH BULGUR (CROCK POT)
From the Sunset Crockery Cookbook. I've been working my way through it and so far everything I've tried has been excellent. This chicken has a very nice delicate flavor. I used thighs instead of breasts. The recipe said to cook it for 6 to 7 hours. I had it in for about 6.5 and the meat was just a tiny bit dry. Next time I'll check it sooner. This is definitely something I'm going to make often though. Please try it.
Provided by Kharma
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine cilantro, ginger, garlic and 2T of green onions.
- Arrange chicken pieces on top of cilantro mixture.
- Pour soy sauce and broth over chicken.
- Cook on low for about 6 hours.
- Remove chicken and keep warm.
- Stir bulgur into cooking liquid.
- Cook on high for 15 to 20 minutes, or until almost all of the liquid has been absorbed.
- Serve chicken over bulgur.
- Sprinkle with other 2 T green onions.
Nutrition Facts : Calories 223.7, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 591.2, Carbohydrate 19.6, Fiber 4.6, Sugar 0.4, Protein 31.7
SLOW-ROASTED RHUBARB WITH GINGER ICE CREAM
The combination of rhubarb and ginger is sharp and cleansing - an ideal way to finish a dinner party
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 2h
Number Of Ingredients 10
Steps:
- Make the ice cream: tip the ginger and syrup into a pan with the milk, bring to the boil, then remove from the heat. Allow to cool and infuse, then taste - add more ginger if you like a stronger flavour.
- Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar. Pour on the boiled milk, stirring non-stop, until completely mixed, then pour back into the pan. Cook over a gentle heat, stirring constantly, until it thickens and coats the spoon. Remove from the heat and stir in the cream. Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze.
- Tip the rhubarb into a baking dish, pour over the wine (if using) and scatter over the sugar and zest. Cover with baking paper and bake in a low oven at 140C/ 120C fan/gas 1 for 1 hr or until tender. This slow method keeps the rhubarb's shape and texture. Can be prepared the day ahead and left at room temperature. Serve the rhubarb and its juices along with a couple of scoops of ice cream.
Nutrition Facts : Calories 682 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 95 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.16 milligram of sodium
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