Crock Pot Or Oven Apricot Beef Food

GLAZED CORNED BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
• In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
• Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
• Slice corned beef across grain and serve.

APRICOT POT ROAST

Steps:

• Sprinkle beef with salt and pepper. In a Dutch oven, brown beef in oil on all sides. Add the carrots, sweet potato, celery, onion and rosemary. Pour apricot nectar and 1 cup water over beef; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until tender. , Remove meat and vegetables; keep warm. In a small bowl, combine cornstarch and remaining water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

APRICOT GLAZED CORNED BEEF RECIPE - (4.1/5)

Steps:

• Directions for Stovetop: Mix the water, sugar, vinegar and garlic in a large pot. Add the corned beef along with the pickling spices and bring to a boil. Reduce the heat to medium-low and simmer, covered until the meat is tender, about 1 hour per pound. Mix the the apricot preserves, brown sugar and mustards in a bowl. Place the beef in a baking pan and cover in the apricot glaze. Bake in a preheated 350F oven until the glaze is bubbling. Let it rest for 10 minutes, slice and serve with the remaining apricot glaze. Directions for Slow Cooker: Mix the water, sugar, vinegar and garlic in the slow cooker pot. Add the corned beef along with the pickling spices and cook on low for 8 hours. Mix the the apricot preserves, brown sugar and mustards in a bowl. Place the beef in a baking pan and cover in the 1/2 of the apricot glaze. Bake in a preheated 350F oven until the glaze is bubbling. Let it rest for 10 minutes, slice and serve with the remaining apricot glaze.

CROCK POT APRICOT CHICKEN

Steps:

• In a bowl, whisk together dressing, jam and soup mix.
• Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

CROCK-POT BEEF ROAST

Steps:

• Put potatoes, carrots and onion on bottom of crockpot.
• Place the roast on top, fat side up.
• Pour in water or beef broth.
• Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
• Pour Worcestershire sauce and mushroom soup over meat.
• Cover and cook on low 8-10 hours.
• **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT

Steps:

• Par-boil the carrots in boiling water for about 3 -5 minutes.
• Preheat the electric Tagine or crock pot to High.
• Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
• Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
• Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
• Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
• Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
• When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
• Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
• Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
• P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
• P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!

SLOW COOKER PORK WITH APRICOTS

Steps:

• Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat.
• Season pork chops evenly with 1/4 teaspoon salt and black pepper; cook in the hot skillet until browned, about 2 minutes per side. Transfer chops to a plate, retaining drippings in the skillet.
• Heat remaining teaspoon olive oil in the retained drippings; add onions and season with remaining salt. Saute onions until golden brown, about 10 minutes.
• Spread about half the cooked onions and half the sliced apricots into the bottom of a slow cooker crock. Lay pork chops atop the onion and apricots. Layer remaining onion and apricots over the pork chops; add pineapple juice, ginger, thyme, and cinnamon stick.
• Cook on Low until the pork is fork-tender, 6 to 8 hours (or on High for 3 to 4 hours). Remove and discard cinnamon stick. Sprinkle cilantro over the mixture.

APRICOT GLAZED CORNED BEEF

Steps:

• Place corned beef brisket in a Dutch oven. Add chopped celery and onion. Cover with water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours for a 3 pound brisket, 2 and 1/2 hours for a 4 pound brisket.
• Five minutes before the end of cooking time for the meat, make the apricot glaze. Melt the butter over medium-low heat in a small saucepan. Add the brown sugar, apricot preserves, worcestershire sauce, dijon mustard, vinegar, and ground ginger. Stir over low heat until the sugar dissolves.
• Preheat the oven to 350 degrees F. When cooked, remove the meat from the pot. Discard the cooking liquid and vegetables.
• Place the cooked beef in a greased roasting pan. Brush the brisket with the apricot glaze.
• Bake, uncovered for 30 minutes in a 350 degree oven. Every 10 minutes reglaze the joint by spooning some of the glaze from the bottom of the pan over it.
• Once cooked, let the corned beef stand for 10 minutes before slicing.
• Serve with cabbage and potatoes.

CROCK POT ( OR OVEN ) APRICOT BEEF

Steps:

• Cut the beef into 2cm (1 3/4 inch) cubes and toss in seasoned flour to coat.
• Place in crockpot or slowcooker with the remaining ingredients.
• Cover and cook on low for 7 to 8 hours, or high for 4-5 hours until the meat is very tender.
• Serve with boiled rice and a green salad.
• TO COOK IN THE OVEN;- Place the flour coated beef in a casserole dish with the remaining ingredients, cover and cook in a moderately low oven, (160c/325f/gas 3) for 2 to 2 1/2 hours until tender.

COCKTAIL MEATBALLS WITH APRICOT PRESERVES

Steps:

• Combine beef, sausage, breadcrumbs, eggs, onion, parsley, salt, and garlic salt; blend gently then shape with hands to form small meatballs.
• Place a large, heavy skillet over medium heat; add the vegetable oil. When the oil is hot, add the meatballs and cook, frequently turning, until browned on all sides. Alternatively, the meatballs may be baked. See the tips for instructions.
• Drain well and transfer the browned meatballs to the crock pot.
• Combine the apricot preserves and barbecue sauce in a saucepan over medium heat; cook until hot and then pour the sauce over meatballs.
• Cover the pot and cook on low for 2 to 4 hours, or until the meatballs are hot and thoroughly cooked.
• Serve the meatballs as an appetizer or serve them as a main dish with rice or boiled potatoes.