Cider Simmered Beef Crock Pot Recipes

SLOW SIMMERED BEEF WITH POTATOES

Steps:

• Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
• To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

SLOW COOKER HARD CIDER

Steps:

• Pour the apple cider into a slow cooker. Tie the ginger, cinnamon sticks, cloves, allspice and black peppercorns into a cheesecloth to make a sachet. Add the sachet, brown sugar and orange slices to the slow cooker. Set the slow cooker on high for 1 hour then reduce to low and continue cooking for another 4 hours. Add the gin just before serving. Serve in mugs.

SLOW SIMMER BEEF STEW

Steps:

• Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
• Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
• Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
• Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

BBQ BEEF (CROCK POT)

Steps:

• Place beef in slow-cooker insert. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert. Pour off all but 2 Tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes.
• Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar and 1 Tablespoon mustard and simmer until reduced slightly, about 10 minutes.
• Add half of the sauce to the slow-cooker insert and refrigerate remaining half. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).
• Using slotted spoon, transfer meat to large bowl and cover with foil.
• Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar and liquid smoke.
• Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 1-1/2 cups of sauce and let sit, covered until meat has absorbed most of the sauce, about 10 minutes. Season with salt and pepper.
• Serve on rolls, passing remaining sauce at table.

CIDER SIMMERED BEEF - CROCK POT

Steps:

• Heat oil in a large nonstick fry pan over medium high heat, add beef and brown well on all sides.
• Meanwhile, in a 4 quart or larger slow cooker, combine onions celery, garlic, allspice, ginger and pepper.
• In a small bowl, mix cider and molasses.
• Place beef on top of onion mixture, pour in cider mixture.
• Cover and cook at low setting until beef is tender when pierced, about 9 1/2 to 10 hours.
• Lift roast to a warm platter and keep warm.
• Skim and discard fat from liquid.
• Then blend in cornstarch mixture.
• Increase cooker heat to high, cover and cook, stirring several times, until sauce is thickened (about 15 more minutes).
• Season to taste with salt and pepper.
• To serve:.
• Remove and discard string from beef; slice beef across the grain.
• Spoon some of the sauce over meat, sprinkle with parsley.
• Serve remaining sauce in a bowl or pitcher to add to taste.
• The onion-y brown sauce is good served over baked or mashed potatoes or broad noodles.
• Complete menu with chilled sparkling cider, a platter of sliced cucumbers and bell pepper rings and a crusty loaf.