RED WINE AND GINGER BEER FIZZ
For a deliciously long and refreshing summer cocktail, whiz up this fabulously fruity wine and ginger fizz.
Provided by English_Rose
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cut six slices off the orange and stack into two tall tumblers with plenty of ice.
- Pour over the red wine then top up with the ginger beer and serve immediately.
SPICY WINE POT ROAST
This is such a delectable pot roast, and once again it is a recipe that can be made during the day while you are working, so little work and such wonderful flavor!!
Provided by Chef mariajane
Categories Roast Beef
Time 10h
Yield 6-7 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. If desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat.
- This is tasty served with mashed potatoes, and broccoli spears.
Nutrition Facts : Calories 615.1, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.6, Sodium 427.6, Carbohydrate 6.3, Fiber 0.3, Sugar 3, Protein 42.4
MIKE'S FAV WINE AND GINGER CROCK POT ROAST
This is soooo good. Everyone will love it. The crock pot makes a wonderful blend of all these flavors. I served this over rice and the onions that cook with the roast make a great side dish. Your kitchen or in our case, our patio will (& did) smell wonderful. In Arizona, in the summertime you don't want to add any extra heat inside the house so I put the crock pot on the patio.
Provided by Debloves2cook
Categories Roast Beef
Time 7h20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium high heat and brown roast on all sides.
- In the bottom of your crock pot, place the sliced onions first, then the browned roast.
- Mix the remaining ingredients in a bowl and pour over roast, cover and cook on low for 6 to 8 hours or until meat is fork tender and falls apart easily.
- Pour the cooking juices into a sauce pan and simmer on the stove until reduced, about 10 minutes. Serve sauce over the top of the roast.
Nutrition Facts : Calories 578.5, Fat 22.9, SaturatedFat 7.3, Cholesterol 140.6, Sodium 580.7, Carbohydrate 32.3, Fiber 1.1, Sugar 26.3, Protein 48.2
POT ROAST WITH GUINNESS
This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.
Provided by PalatablePastime
Categories Roast Beef
Time 3h12m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
- Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly.
- Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
- Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
- Bring mixture to a boil, stirring constantly.
- Add the bay leaf, thyme, sugar.
- mustard, tomato paste, and season to taste with the salt and pepper.
- Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).
GINGER POT ROAST
Make and share this Ginger Pot Roast recipe from Food.com.
Provided by Boomette
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Season pork with salt.
- Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes.
- Remove pork, set aside.
- Add onion, garlic and ginger, cook over medium heat until lightly browned.
- Add all spices and toast until fragrant.
- Deglaze with ginger beer and chicken stock.
- Add molasses, bring up to a simmer.
- Add pork, cover pot with lid and place in oven.
- Braise until pork is tender, turning pork over half way through cooking, approximately 2 ½ hours.
- Turn pork over half way through cooking.
- Once pork is tender, remove from pot.
- Remove fat cap, divide meat into 2 inch pieces and set aside.
- With a fine strainer, pour liquid into a large wide-based pot.
- Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon.
- Glaze pork in sauce before serving.
GINGER BEEF ROAST - CROCK POT
I have no idea where this recipe came from, since I've been using it for years. My picky husband won't eat it, so I only make it a few times a year when I cook at my parents. Browning the meat adds flavor and helps seal in the juices, but if you're short on time, you can skip the browning step. I serve this dish with steamed sugar snap peas and rice. (Stir fry sauce can usually be found in the International:asian section of the grocery store.)
Provided by Mrs. Christmas
Categories One Dish Meal
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Spray 12 inch non stick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and pepper.
- Cook beef in skillet over medium-high heat for 5-6 minutes, turning once, until brown on both sides.
- Spray a 5-6 quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar, and ginger in small bowl; pour over beef.
- Cover and cook on Low heat setting 8-9 hours.
- Place beef on platter; cover to keep warm. Add the thawed peppers and onions to mixture in cooker. Increase heat setting to High. Cover and cook 15-20 minutes or until peppers are tender. Remove netting or strings from beef if necessary. Serve pepper mixture with beef.
SWEDISH POT ROAST
A different sort of roast. Slightly sweet with an unusual blend of spices. This was one of my son's favorite meals when he was young.
Provided by Khandi Howard
Categories Roast Beef
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
- Heat pressure cooker, add olive oil and brown meat well on all sides.
- Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
- Close.
- cover securely.
- Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
- Let pressure drop of its own accord.
- Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
- (This is my preferred method.).
RED WINE CROCK POT ROAST
I love roast cooked in red wine as it adds such a rich flavor to the meat. This is perfect when the weather starts getting cool and you want something easy and comforting.
Provided by Margaret R.
Categories Roast Beef
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Layer potatoes, carrots, and onions at the bottom of the crock pot.
- Add garlic and sprinkle thyme and rosemary to cover the vegetables.
- Salt and pepper the roast, then sear all over to seal in moisture.
- Place roast over vegetables, and pour in wine and beef stock.
- Cook on high for 5 hours or until meat is tender, turning the meat half way through.
- Dissolve flour by shaking in a jar with just enough cold water to dissolve it completely.
- Remove the meat to a plate and pour dissolved flour into the crock pot along with mushrooms. Stir and let cook for 10 minutes or until gravy achieves a good consistency.
- Slice roast and replace to crock pot to keep warm for serving.
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