By Stephanie Ashcraft, Janet Eyring
Don't allow your abdominal endure simply because you're brief on time-use 2 hundred sluggish Cooker Creations to create a simple, mouthwatering meal with out the entire trouble. simply toss a couple of elements within the reliable ol' sluggish cooker within the morning and, come dinnertime, your meal may be prepared! attempt the fowl sous-chef, candy red meat ribs, or effortless flank steak for dinner; pizza fondue or broccoli cheese soup for a snack; or have a few cherry biscuit cobbler, caramel fondue, or scorching fudge brownie cake for dessert!
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Additional info for 200 Slow Cooker Creations
Stir in the sauce, vinegar, brown sugar, and bay leaf. Return the brisket to the pan with its juices and spoon some sauce over it. Cover tightly and roast in the oven until fork-tender, 21⁄2 to 3 hours. If necessary, add additional broth to keep the liquid level about halfway up the meat. Remove the brisket to a platter and let cool for 5 to 10 minutes. Carve the brisket against the grain into /1 2-inch thick slices. Serve with the sauce. qxd 7/29/06 2:00 PM Page 42 Braised Chipotle Chuck Roast Here’s the perfect supper for those who like their beef with spicy attitude.
Remove to a platter. Allow to rest for 10 minutes. Return any juices from the platter to the pan. Remove and discard the string or picks. Cut the roll into /1 2-inch-thick slices. Reheat the sauce and serve with the beef. qxd 7/29/06 1:59 PM Page 34 Beef and Potato Alfredo Kabobs Beef tenderloin is more reliably tender than sirloin, but you pay a higher price for that tenderness. You make the choice. Either way, the meat will be graced with a velvety layer of creamy sauce during grilling. Serve these with herbed rice.
Roast in the oven until the beef is fork-tender, about 2 hours. Remove the roast to a platter and cover to keep warm. Skim excess fat from the surface of the liquid then stir in the cilantro. Carve the roast and serve with the sauce. qxd 7/29/06 2:01 PM Page 44 Braised Beef Short Ribs For the most flavor, look for short ribs cut from the chuck (shoulder) of the steer. Most markets sell English-style short ribs, which look like a rectangular block of meat and bone. Or, you could use flanken-style short ribs, but the bones are shorter in this cut, so it’s harder to get the meat off the bones.
200 Slow Cooker Creations by Stephanie Ashcraft, Janet Eyring