CROCKPOT SOUTHWEST BEEF ROAST
Crockpot Southwest beef roast is an incredibly easy beef roast recipe, perfect for weeknight dinners or for making game day sandwiches. This slow cooker recipe uses 4 ingredients and takes just 5 minutes to prep.
Provided by Amee
Categories Main Course
Time 8h5m
Number Of Ingredients 6
Steps:
- Melt butter over medium-high heat in a large skillet.
- Add roast and brown quickly on all sides.
- Transfer roast to crockpot and add all other ingredients.
- Cook on low for 8 hours.
- Shred meat and serve over corn tortillas with your favorite garnishes (avocado, fresh chopped tomatoes, lettuce, cheese, etc.)
Nutrition Facts : Carbohydrate 4 g, Protein 50 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 142 mg, Sodium 545 mg, Fiber 1 g, Sugar 2 g, Calories 334 kcal, ServingSize 1 serving
SPICY SOUTHWESTERN PRIME RIB WITH SNAPPY POTATO CAKES AND SAN JOAQUIN SALSA
Steps:
- Butterfly the ribs and rub each side with extra-virgin olive oil. Salt and pepper and lightly season the meat with the rub. Heat a large grill pan. Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes. Serve immediately with potato cakes and salmon.
- In a large pot, bring enough water to cover 2 potatoes to a rolling boil. Boil the potatoes in the water until they are soft. Drain the water from the pot and mash the boiled potatoes together. Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together. Shape the potatoes into patties. Dip each patty in an egg wash and then in bread crumbs. Add vegetable oil to a small saute pan and heat over medium-high heat. Fry each potato patty until golden brown.
- Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve.
QUICK-ROASTED SALSA
Provided by Ree Drummond : Food Network
Categories condiment
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
- Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.
SLOW-COOKER SALSA ROAST
This is so easy and fast to put together on your way out the door in the morning-and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. -LaVonne Peden, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 402 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 884mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.
NEELY'S SOUTHWEST STYLE RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Mix all the dry ingredients together in a small glass bowl to create the spice rub. Reserve 2 tablespoons of the spice mixture for the BBQ Sauce.
- Rinse and the dry ribs, then put on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with the spice rub. Wrap the ribs with plastic wrap or foil and refrigerate for at least 2 hours so flavors can develop and permeate the meat.
- Soak the wood chips in water for 1 hour before grilling.
- Preheat the grill to 250 degrees F. Using the hickory and charcoal, set up the grill for indirect heat.
- Arrange the ribs, meatier side down, on the far side of the grill away from the coals. Close the cover of the grill and cook the ribs for 3 hours. Turn and cook until the ribs bend, about 1 more hour.
- You will need to check on the charcoal and chips during the smoking process and replenish as needed. You will also need to maintain a temperature of 250 degrees F.
- Remove ribs from grill to a cutting board and sprinkle with more spice rub. Cut each slab into individual ribs and transfer to a serving platter. Serve the ribs with Southwest Barbecue Sauce.
- For dry ribs: Sprinkle Neely's BBQ seasoning over the ribs, cut between the bones and serve.
- Heat the canola oil in a medium saucepan over medium heat. Add the onion and garlic and saute until the onions are soft. Stir in the remaining ingredients and simmer until thick and the sauce is flavorful, about 1 to 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary.
CROCK POT SOUTHWEST COUNTRY-STYLE RIBS
Nicely spiced southwestern dish with the flavors of New Mexican chiles. Serve with rice or polenta, roasted zucchini with pine nuts, tortilla soup, and finish with some flan for a very lovely meal.
Provided by PalatablePastime
Categories Pork
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak dried New Mexican chiles in boiling water for 30 minutes.
- Remove chiles from water, dry off, and chop finely, discarding stem and seeds; set aside.
- Brown ribs in oil in skillet over medium heat on both sides.
- Place browned ribs in the bottom of the crock pot.
- Toast cumin seeds in a small dry skillet until just fragrant but do not burn; allow to cool.
- Stir together oregano, salt, pepper, chopped tomatoes, vinegar, chopped chiles, and toasted cumin seeds in a small bowl.
- Pour mixture over ribs in crock pot.
- Spread garlic cloves over the top of sauce.
- Cover crock pot and cook on low for 8 hours or on high for 4 hours or until ribs are done and tender.
- Serve ribs with sauce.
GRILLED RIB-EYE STEAKS WITH ROASTED-PEPPER SALSA
Categories Beef Citrus Herb Pepper Backyard BBQ Steak Spring Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make salsa:
- Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
- Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
- Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
- Grill Steaks:
- Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).
- Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.
LOW 'N' SLOW RIB STEAK WITH CUBAN MOJO SALSA
This recipe guarantees steak heaven without the stress, the cooking method means it will never overcook. Served with a chilli, lime and coriander salsa - this is a treat for two!
Provided by Cassie Best
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 15
Steps:
- Leave the beef at room temperature for about 1 hr before you cook it. Heat oven to 60C/40C fan/gas 1 /4 if you like your beef medium rare, or 65C/45C fan/gas 1 /4 for medium. (Cooking at these low temperatures will be more accurate in an electric oven than in a gas one. If using gas, put the oven on the lowest setting you have, and be aware that the cooking time may be shorter.)
- Put the unseasoned beef in a heavy-based ovenproof frying pan. Cook in the middle of the oven for 3 hrs undisturbed.
- Meanwhile, make the salsa. Zest the limes and orange into a bowl. Cut each in half and place, cut-side down, in a hot pan. Cook for a few mins until the fruits are charred, then squeeze the juice into the bowl. Add the other ingredients and season well.
- When the beef is cooked, it should look dry on the surface, and dark pink in colour. If you have a meat thermometer, test the internal temperature - it should be 58-60C. Remove the pan from the oven and set over a high heat on the hob. Add the oil and sear the meat on both sides for a few mins until caramelised. Sear the fat for a few mins too. Smash the garlic clove with the heel of your hand and add this to the pan with the thyme and butter. When the butter is foaming, spoon it over the beef and cook for another 1-2 mins. Transfer the beef to a warm plate, cover with foil, and leave to rest for 5-10 mins. Carve away from the bone and into slices before serving with the salsa, fries and salad.
Nutrition Facts : Calories 1001 calories, Fat 75 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 76 grams protein, Sodium 0.7 milligram of sodium
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