The Crock-Pot. Seriously?
Last Wednesday the LA Times food section featured a fun article entitled "Slow Revolution". Vaguely remember these from the 1970s? Fast forward to the early 1990s and I recall receiving one from a professional mentor who swore by hers. The results were good but truthfully staying home to cook was not a priority then.
Cuisinart's 3.5 Qt Slow cooker is LA Times favorite.
About $60 @ Bed, Bath & Beyond, Macy's & Crate & Barrel
Times are different. Many of us adore good food and would rather have a home cooked meal any day. The new and improved crock pot is sleeker looking on the counter top and offers a convenient way to prepare dinner, especially on weeknights. The recipes covered in Times covered include: Cuban-style pork shoulder, Lamb tangine with dried fruit and While chocolate bread pudding with whiskey caramel sauce. Yummy!
Courtney uses hers often with great results. You might enjoy this recipe:
Braised Beef Brisket
Ingredients:
• 4-5 Brisket, Flank Steak or Boneless Chuck Roast (trimmed of as much fat as possible & blotted dry)
(Courtney uses Flank)
• 3 medium Onions, sliced in thin half moons
• 1 cup prepared Chili Sauce
• 12 oz. bottle Beer (not dark, use Amstel Light)
• ½ cup water
• 1 package Dried Onion Soup mix
• 1 teaspoon Salt
• ¼ teaspoon Pepper
Directions:
1. Put Roast in Slow Cooker. If the meat is too big to lie flat in your cooker, cut in half & stack the pieces on top of one other.
2. Add sliced Onions.
3. In a bowl, combine: Chili Sauce, Beer, Water, Onion Soup Mix, Salt & Pepper.
4. Pour over Meat & Onions.
5. Cover & cook on LOW for 6-9 hours
6. Skim off as much fat as possible from sauce, remove & shred meat & serve with sauce.
Great with yukon potatoes and a salad!
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