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3 tablespoons vegetable oil
2 1/2 pounds top brisket
2 tablespoons plus 1 teaspoon hot barbecue spice blend or Cajun spice blend
1 large onion, coarsely chopped
4 large garlic cloves, thinly sliced
3 cups chicken stock or low-sodium broth
One 28-ounce can whole tomatoes, chopped, juices reserved
1 1/2 cups black-eyed peas
Salt

Directions
Instructions Checklist

Step 1

In a very large skillet, heat 2 tablespoons of the oil. Sprinkle the brisket all over with 1 tablespoon plus 1 teaspoon of the spice blend. Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side. Transfer the brisket to the slow cooker.
Step 2

Add the remaining 1 tablespoon of oil to the skillet. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the remaining 1 tablespoon of the spice blend and cook, stirring, until fragrant, about 3 minutes. Add the stock and the tomatoes and their juices to the skillet and bring to a boil over high heat, scraping to release the browned bits on the bottom. Pour the mixture into the slow cooker. Cover and cook on high for 1 hour. Turn the heat to low and cook for 1 hour longer.
Step 3

Add the black-eyed peas to the cooker, cover and cook on low for 3 1/2 hours, until the brisket and peas are tender.
Step 4

Transfer the brisket to a carving board. Cover loosely with foil and rest for 15 minutes. Season the sauce with salt. Carve the brisket into 1/3 inch thick slices and using a large spatula, carefully return the brisket to the cooker. Turn off the cooker and let the brisket rest in the sauce for at least 15 minutes or up to 1 hour before serving.

Make Ahead

The dish can be refrigerated for up to 3 days. Reheat gently.

Источник: https://www.foodandwine.com/recipes/slow-cooker-spicy-brisket-texas-caviar?did=584783-20201127&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=112720&cid=584783&mid=45694395883

Это одно из самых вкусных мясных блюд, что я когда-либо делала и ела! Просто потрясающе! Мясо обжарила, все закинула в медленноварку, оно просто таяло во рту часа через четыре.


Ingredients

4 tablespoons unsalted butter
3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide
Salt and freshly ground pepper
3 cups thickly sliced onions
1/2 cup all-purpose flour
Three 12-ounce cans beer
1/2 teaspoon dried thyme
2 bay leaves
Chopped parsley, for garnish Boiled carrots and potatoes, for serving


In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
Step 2

Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
Step 3

Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

Make Ahead
The carbonnade can be refrigerated for up to 3 days. Reheat gently.

Источник: https://www.foodandwine.com/recipes/carbonnade-la-flamande-flemish-beef-stew

Свинину запекла в слоукере. Вчера на ужин сервировала с полентой, а сегодня на обед сделала сандвич.

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
Juice of 1 lime (2 tablespoons)
Juice of 1 orange (2 tablespoons)
3 to 3 1/2-pound boneless pork shoulder
One 24-inch sub roll
Yellow mustard
1 pound Swiss, thick-sliced
1 pound honey ham, thinly sliced
2 cups dill pickle chips
2 red onions, thinly sliced


Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.

Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.

Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

Recipe courtesy of Jeff Mauro

Источник: http://www.foodnetwork.com/recipes/jeff-mauro/slow-cooked-cuban-sandwich-recipe

нгридиенты
ребрышки ( у меня было где-то 2.5кг)
bbq соус любимый около 350-400мл ( я брала Dr Pepper BBQ соус, он довольно сладкий, но мы такой и любим)
Если соус не сладкий, то понадобится немного коричневого сахара
соль, перец, чеснок


Разогреть духовку до 300F Это 150 градусов по цельсию.
Пока духовка разогревается делаем наш соус. Смешать готовый BBQ соус с сахаром и специями. Потом на протвинь выложить два слоя фальги и на нее ребрышки. У меня не влезло,поэтому пришлось разрезать. Ребрышки хорошенько натереть соусом со всех сторон. Оставить совсем капельку соуса на потом.
Сверху уложить еще слой фальги и все завернуть очень плотно, особенно края, что бы сок не вытекал потом.
В духовке запекать 2 часа при этой низкой температуре.
Потом достать из духовки и поднять температуру до 350F ( 175С). снять верхний слой фальги. Только аккуратно, пара много будет. Сверху ребрышек смазать остатки соуса, распределить соус равномерно. И поставить обратно в духовку еще на 40 минут где-то.
Получается очень очень вкусно и сочно. Мясо само отпадало от косточек.

Думаю, что это хороший способ для тех, у кого нет медленноварки. Я же посолила, поперчила баранину. На дно медленноварки выложила зеленые листья порея, на них мясо, посыпала коричневым сахаром и полила готовым BBQ соусом. Готовила 4 часа на режиме slow. Можно 6, но запах был такой одуряющий, что не было сил терпеть. Соуса в другой раз стоит положить побольше. Очень просто и вкусно.

Источник: https://www.babyblog.ru/community/post/cookingbook/3050553

В целом мне понравилось, хотя я бы предпочла более сладко-острый соус, этот же и не сладкий и не острый, но мясо получилось вкусным.

Ingredients

3½ pounds beef short ribs
2 bunches scallions, trimmed and thinly sliced on the diagonal
1 clove garlic, minced
1 1-inch piece fresh ginger, peeled and minced
1/3 cup soy sauce
¼ cup rice vinegar
¼ cup molasses
¼ cup brown sugar
¼ cup chili-garlic sauce (see Note)
¼ cup plum or hoisin sauce (optional)
Juice of 2 limes
1 tablespoon toasted-sesame oil
1 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 tablespoons sesame seeds

Directions

Trim any excess fat or sinew off the ribs. In a heavy skillet over medium-high heat, brown half of the ribs well on all sides, about 8 minutes total, then remove the ribs to a 4-quart slow cooker (they will fit better in an oval cooker); repeat with the remaining ribs. Pour ½ cup water into the skillet and scrape up all the browned bits in the bottom of the pan. Pour the liquid over the ribs in the cooker.

In a medium bowl, combine half of the scallions and all the remaining ingredients except the sesame seeds, stirring until the brown sugar is dissolved. Pour the mixture over the ribs. Cook, covered, on the low setting for 4 hours, or until the meat is very tender and almost falling off the bones.

In a small skillet over medium-high heat, toast the sesame seeds, shaking the skillet and stirring constantly, until they just begin to color. Transfer to a small bowl and set aside.

Remove the ribs from the sauce and place on a large serving platter or on individual plates. Spoon a little of the sauce over the ribs and sprinkle with the sesame seeds and the remaining scallions. Serve.

Источник: http://www.cookstr.com/recipes/spicy-soy-glazed-short-ribs