Beef Burgandy CrockPot

A simple meal in a pot to fix, but it taste and looks elegant.  Serve this with a good quality Burgandy red wine and a loaf of warm French bread and you will have all you need for a good relaxing no fuss meal.

Ingredients
4 slices bacon
2 lbs beef stew meat
2 carrots, cut into chunks
1 onion, sliced
1/2 cup all-purpose flour
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 ounces condensed beef broth
1/2 cup Burgundy wine (or other dry red wine)
1 tablespoon Worcestershire sauce
3 cups sliced fresh mushrooms
16 ounces egg noodles, uncooked
2 tablespoons chopped fresh parsley

Directions:

Cook bacon until crisp; drain, and crumble.Place beef, bacon, carrots, and onions in the bottom of the crock pot. Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce.  Pour mixture into crockpot.

Cook on high for 1 hour.

Reduce to low and cook for 5-6 hours. Add mushrooms to crock pot. Cook on high for 30 minutes or until mushrooms are cooked to your liking. While mushrooms are cooking, prepare noodles according to package directions. 

Serve beef over noodles garnished with parsley, if desired.

Read more at: http://www.food.com/recipe/crock-pot-beef-burgundy-81065?layout=desktop&oc=linkback

Crock Pot Asian Pork Stew

This slow cooker dish is really easy and   amazingly good.  This dish can be started before you leave for work and be ready when you come home. All in one meal and better yet, one dish to wash.  I love this dish,  one of my favorite meals. Ingredients: 2 lb boneless country-style pork ribs, cut into 2-inch pieces 3 medium carrots, cut into 1-inch slices 2 medium onions, cut into 1-inch wedges 1 package (8 oz) fresh whole mushrooms, cut in half if large 1 can (8 oz) whole water chestnuts, drained 1 can (8 oz) bamboo shoots, drained 3/4 cup hoisin sauce 1/3 cup reduced-sodium soy sauce 4 large cloves garlic, finely chopped 1 tablespoon finely chopped gingerroot 4 cups water 2 cups uncooked long-grain white rice 2 tablespoons cornstarch 3 tablespoons water 1/3 cup lightly packed coarsely chopped cilantro Directions: 1.Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker. 2.Cover; cook on Low heat setting 7 to 9 hours. 3.During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed. 4.Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir. 5.Sprinkle cilantro over stew. Serve over rice. Makes 8 servings (1 cup stew and 3/4 cup rice each)

 

Standing Rib Roast for the Holidays



Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a commanding presence on your holiday table. That other holiday favorite, beef tenderloin, can't begin to compare in brawn or beefiness. 

The rib meat has the most marbling in the steer, and it's that marbling that gives the roast its deep, minerally essence.

The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness. 

And while the beef rests after its turn in the oven, a minor amount of its marvelous rendered fat anoints carrots and potatoes, which helps goad them toward their own golden goodness. 

Ingredients:Beef:

• 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
• 1/4 cup mixed peppercorns (pink, white, and green)
• 3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon extra-virgin olive oil
• 3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
• 3 pounds carrots, peeled and cut diagonally into 2-inch pieces

Jus:

• 1 (750 milliliter) bottle Pinot Noir
• 1/2 cup chopped shallots
• 4 tablespoons unsalted butter, divided
• 2 1/4 cups reduced-salt beef or chicken broth

• Special equipment:Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

preparation

For roast beef:
Pat roast dry and put, fat side up, on rack in roasting pan.

Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.

Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.

Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.

Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).

While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.

Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.

Make jus while vegetables roast:
Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.

Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.

Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.

To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

Read More http://www.epicurious.com/