Roast Beef slow cooker recipes? - slow cooker beef recipes
I know this question before, but I want to know the species to be used in place of all these different mixes of soup. I do vegetables and the idea of what I think we just need to know what types rub or put on the grill and a cup of water instead of mushroom soup or soup of ordinary matter. I will make the meat on its own juice to ... Please help ... lol!
Thursday, January 7, 2010
Slow Cooker Beef Recipes Roast Beef Slow Cooker Recipes?
Subscribe to:
Post Comments (Atom)
3 comments:
Most real roast recipes have no other spices. Or do you have a completely different taste of the roast. Especially in a slow cooker, you do not really need additional ingredients such as onion flavor is enough to satisfy the taste of meat. You can also try to halve one or two cloves of fresh garlic (peel first!) And the combination of employees. It is more like the original Italian roast. In addition, season salt and pepper.
EDIT - I do not know what is your beef, but I would say, enough water to the meat in the pot until it one inch from the bottom. Cook slowly for best results. You really do not need a ton of water and then do like the sauce. If cooking on high, add an inch of water.
Yes, I often instead of the soup kettle, because
Beef and water to the broth. To be sure, not too much water, slow cookers, especially for the use of dry steam, and if too much water can your flesh and take longer to cook. I also used a can of beef broth instead of water regularly and makes the broth that the meat comes from even richer.
Never fill more than one quarter full of liquid.
Also, massage soo good, but especially the use of salt and pepper and a little meat tenderizer. The spice section of your supermarket also sells ready-rub, chocked full of other tasty foods. The secret is to caress and try all over the roast on both sides. But my favorite place Clearing
Marinating roasts, steaks or whatever. preferably at night, or at least as long as you can. The marinade makes the meat very tender and not dry out. Delivery is still moist and tender.
You can buy marinades or make your own. I usually use at home also: Olive Oil(Olive or canola oil, vegetable, they have
) Lemon juice by hand or with a kind of light Italian dressing (my favorite is the raspberry vingerette) and add the wine, if I have. My fave sites Arbor Mist Wine exotic fruits. I try to keep on hand, but if not the same marinade w / o wine. When the roast or steaks in a marinade can be absorbed in the night, or at least 4-6 hours, you will be amazed at how much better. Usually my marinated chicken breast and pork chops too.
Hope this helps! :)
Be sure to brown the meat in hot oil first - the carmilizes outside and adds much flavor.
In the hot stove - a cup of red wine and scrape bits off bottom of Brown. Pour over meat in pot.
You need to simmer the meat achieved with the liquid to cover. Vegie broth or chicken stock works well. Without it - cooking the meat habit.
Cook spices in a clay pot. You have to double or triple the amount
An exhibition on "America Test Kitchen," also advises:
- Use Tapocia thicken in the pot. Hours because of the bakery flour or corn starch works anymore.
- Cut 3 dried plums (prunes Yes) and add the liquid.
Cook the meat over night. In the morning, put the pot in the fridge. That night, the fat is frozen and then remove them. Remove the beef and heat in the microwave. Type strain the liquid into a saucepan, bring to a boil and reduce by half. Add a tablespoon of Dijon mustard and cook for one minutes. Stir in a knob of butter towards the end. Pour over beef.
Post a Comment