Slow Cooker Braised Beef. Ingredients 1-1/2 lb (680 g) stewing beef cubes 1 tbsp (15 mL) vegetable oil 1 small onion, chopped 1 tbsp (15 mL) dried rosemary 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper 1 28 oz can (796 mL can) stewed tomatoes 2 tbsp (30 mL) balsamic vinegar or red wine vinegar 1/4 cup (60 mL) grated Parmesan cheese Preparation Trim and cut beef into 1-inch (2.5 cm) cubes. In large skillet, heat oil over medium-high heat; brown beef, in batches. Using slotted spoon, transfer to slow cooker. Drain fat from skillet. Cook onion, rosemary, salt and pepper over medium-low heat, stirring occasionally, until softened, about 4 minutes. Add to slow cooker. Add 1/4 cup water to skillet; bring to boil, scraping up browned bits. Add to slow cooker along with tomatoes and vinegar. Cover and cook on high until beef is tender, 4 to 6 hours. Serve sprinkled with Parmesan cheese. Servings: 6 Steak and Black Bean Stir-fry. You dont have to only use expensive sirloin for this recipe. Use tenderised beef, that would do as well. Ingredients 12 oz (340 g) top sirloin grilling steaks. 4 tsp (18 mL) cornstarch 1 tsp (5 mL) minced gingerroot 1 tsp (5 mL) water 2 tbsp (30 mL) black bean garlic sauce 1 tsp (5 mL) hot pepper sauce 1 tbsp (15 mL) vegetable oil 1 onion, sliced 2 cloves garlic, minced 3/4 cup (175 mL) thinly sliced carrots 3/4 cup (175 mL) thinly sliced celery 1 can (8 oz/227 mL) sliced water chestnuts, drained 1 cup (250 mL) snow peas Preparation Thinly slice beef across the grain; place in bowl. Add 1 tsp (5 mL) of the cornstarch, ginger and water; toss to coat. In small bowl, stir remaining cornstarch, black-bean-and-garlic sauce, hot pepper sauce and 3/4 cup (175 mL) water. Set aside. In wok, heat half of the oil over high heat; stir-fry beef until browned, about 1 minute. Transfer to plate. Add remaining oil to wok; stir-fry onion, garlic, carrot, celery and water chestnuts until tender-crisp, 2 minutes. Add snow peas; stir-fry for 1 minute. Add beef and cornstarch mixture; boil until thickened, 1 minute.
Posted on: Fri, 17 Oct 2014 11:07:19 +0000
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