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Looking for beef crock pot recipe

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  • Looking for beef crock pot recipe



    Defrosting a 3 lb grass-fed bottom round roast to put in the crock pot tomorrow. Any recipes? We've done the slow-cooked asian beef before and will default to that, but something different would be great!


    Thanks all


  • #2
    1



    Mix 1 tbsp red curry paste with 1 tbsp evoo or coconut oil. Use as a rub all over the roast. I usually cook this in the oven, put a little water in the bottom.


    When done I use the drippings to make a gravy - heat drippings on the stove and then add 400 ml coconut milk mixed with 1 tbsp thickener (I cheat and use corn starch, but I'm sure you could just do it as a reduction) salt, pepper, a chopped green onion and a 1/2 c fresh cilantro. When thickened add the juice of one lime. Yummy.

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    • #3
      1



      Probably not 100% Primal, but dang tasty:

      https://home.timconrad.org/display/taci/Italian+Beef+Sandwiches


      I'd probably sear the outside of the beef beforehand, as well - that will help improve the flavor. I need to re-write some of the instructions on my site.

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      • #4
        1



        I like to make Emeril's beef stew recipe from foodnetwork. I leave out the potatoes and the flour and instead of using a thickener, it turns out like a hearty soup-- the spice blend is the key to this fantastic stew. I highly recommend it


        http://www.foodnetwork.com/recipes/e...ipe/index.html

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        • #5
          1



          cubed beef with tonnes of sliced onions and whole cloves of garlic. cover with red wine and stock. cook for 8 hours or so. take some of the juice, about a cup, allow it to cool, then mix in a tablespoon of arrowroot. add back into beef so it can thicken. I also add chipotle chilli powder and some sea or himalayan salt to taste. this always tastes better the next day.

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          • #6
            1



            oh yeah, I forgot a tin of canned tomatoes or some tomato paste!

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            • #7
              1



              Shredded beef.


              Put roast, tomatoes, chili powder, garlic, hot sauce, and pepper into crockpot on low for 7-8 hours. (Or if you have home-made salsa, use that.)Once cooked through, remove roast and shred with two forks. Add broth back in if necessary.


              I use it in lettuce wraps like a taco.

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              • #8
                1



                Coconut curry.


                Two cans coconut milk. A few heaping tablespoons of curry powder. 2 medium onions, 8 cloves garlic, 1.5 inch piece of ginger, and hot chiles (finely chopped or food processed, sauteed in butter, coconut oil, or ghee before adding to the pot). One cinnamon stick. A cup of stock. Salt and pepper to taste. Juice from a lime. Two tablespoons tomato paste.

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                • #9
                  1



                  Just made this today as it happens

                  Indonesian Beef Rendang


                  2 tablespoons coconut or olive oil

                  6 cloves garlic minced, about 1/4 cup

                  6 each shallots large ones, chopped, about 1 cup

                  3 ounces hot red chiles seeded and finely chopped

                  3 tablespoons galangal freshly grated (or substitute 2 tablespoons freshly grated ginger root)

                  1 tablespoon tumeric powder or 2 tablespoons freshly grated turmeric root

                  1 tablespoon coriander root freshly grated (or substitute 1 teaspoon powdered coriander)

                  1 teaspoon black pepper freshly ground

                  1 teaspoon ginger root fresh, grated

                  2 stalks lemongrass bruised and chopped

                  2 each bay leaves

                  5 each kaffir lime leaves

                  1 tablespoon sea salt

                  4 cups coconut milk

                  4 ounces tamarind paste

                  2.5 pounds beef chuck roast well trimmed and cut into 1-inch cubes

                  1 x cilantro leaves fresh minced


                  Directions

                  1. In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and sauté 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; sauté 2 to 3 more minutes.


                  2. Stir in coconut milk and tamarind paste and simmer until liquid becomes oily. Add beef cubes and stir frequently.


                  3. Reduce heat to low and simmer 3 to 4 hours, stirring occasionally. Coconut milk mixture should reduce to a thick gravy and turn dark brown. Serve with steamed rice and garnish with freshly minced cilantro

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                  • #10
                    1



                    Chuck roast + mole + tomatoes + onions + low for 8 hours = TASTY shredded beef for tacos (or taco salad)!

                    Life on Earth may be punishing, but it includes an annual free trip around the sun!

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