Slow Cooker Beef With Spicy Red Sauce Food

SLOW-COOKER BEEF WITH RED SAUCE

Steps:

• In a small bowl, combine the first 9 ingredients; set aside. , Place beef and onion in a 4-qt. slow cooker; rub beef with spice mixture. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic., Cover and cook on low for 8-10 hours or until meat is tender. Stir in sugar. Serve with noodles.

SLOW-COOKED BEEF IN RED SAUCE

Steps:

• Prepare a grill for medium-high heat. Toast the guajillo chiles, california chiles, and chiles de arbol on the grill until they are charred in spots, 8 to 10 minutes. Set aside to cool, then remove the stems and seeds and cut them in half. Put aside 6 guajillo halves. Soak the rest of the chiles in water, 10 to 15 minutes.
• Meanwhile, add the coriander, cumin, oregano, peppercorns, allspice, ginger, cloves, bay leaves, garlic and onion to a blender, and add enough of the soaked chiles to come about halfway up the blender cup. Add 1/2 cup of the chile soaking liquid and 1 cup water and process until very well blended and runny. Transfer to a large bowl. Blend the remaining soaked chiles with more water as needed.
• Heat 1/2 cup canola oil in a large saucepan over medium heat, then add the blended chile sauce and cook until it begins to simmer, about 5 minutes. Remove from the heat and set aside.
• Bring 1/2 gallon of water to a boil in a large pot.
• Meanwhile, sprinkle the beef shanks on both sides with a pinch of salt. Heat the remaining 1/2 cup oil in a large, heavy skillet over very-high heat, then sear the beef shanks until a golden crust is formed, 2 to 3 minutes on each side. Transfer the seared shanks to the pot of boiling water, then add the sauce and reserved 6 chile halves. Add the remaining 1/2 cup kosher salt to the mixture and boil over medium heat, uncovered, until the sauce reduces, 20 to 30 minutes. Cover and simmer over low heat until the meat is fork-tender, about 1 hour. Taste the sauce and add salt as needed.

ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE

Steps:

• To make the beef roast, preheat the oven to 375 degrees F.
• Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
• Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
• To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
• To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

SLOW COOKER BEEF WITH SPICY RED SAUCE

Steps:

• In a small bowl, combine the first nine ingredients; set aside. , Place beef and onion in a 4-qt. slow cooker; rub beef with spice mixture. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic., Cover and cook on low for 8-10 hours or until meat is tender. Stir in sugar. Serve with noodles.

SLOW COOKER CORNED BEEF WITH CREAMY HORSERADISH SAUCE

Steps:

• 1. Place the onion slices in the bottom of a 5-6 quart slow cooker. Rinse beef and place on top of onions, discarding spice packet. Sprinkle with red pepper flakes. Mix broth and Worcestershire sauce and pour over top.
• 2. Cover and cook on low heat 8 to 9 hours.
• 3. In a small bowl, mix sour cream or yogurt, horseradish, and parsley. Serve with the beef and the onions.

SPICY MEXICAN BEEF

Steps:

• Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
• Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
• Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY

Steps:

• Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
• Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
• Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.