Slow Cooker Braised Beef Food

SLOW-COOKER BRAISED BEEF WITH CARROTS & TURNIPS

Steps:

• Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.
• Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.
• Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.
• Cover and cook on High for 4 hours or Low for 8 hours.
• Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.

SLOW COOKER BRAISED BEEF

Steps:

• Place roast, undrained tomatoes, water, and tomato paste in a slow cooker.
• Add garlic, basil, Italian seasoning, and bay leaves.
• Cover and cook on low for 8 hours or on high 4 - 5 hours.
• Remove roast from slow cooker and shred or slice in small pieces.
• Return roast to slow cooker.
• Bring a pot of water to a rolling boil.
• Add bucatini pasta and continue cooking for 11 minutes.
• Drain well.
• Serve braised beef sauce over plates of bucatini pasta.

SLOW BRAISED BEEF SHORT RIBS

Steps:

• Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
• Preheat oven to 375 degrees F.
• Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.

SLOW COOKED BOURBON BRAISED BEEF BACK RIBS

Steps:

• In small bowl or tray, mix rub ingredients thoroughly.
• Rub onto beef back ribs.
• In a large hot skillet, heat oil.
• Brown ribs for several minutes on each side in batches.
• Transfer ribs to slow cooker insert.
• Add remaining meal ingredients into slow cooker insert and mix thoroughly.
• Cover and cook for 4-6 hours.
• Serve over rice.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

SLOW-COOKER BRAISED SHORT RIBS WITH MASHED POTATOES

Steps:

• Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
• Cover and cook on low heat setting 8 to 10 hours.
• Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.