Page 8 | THE LAKER March 2021
‘Cue The Grill
Slow Cooker Dinners By Chef Kelly Ross One of my favorite cooking styles this time of year, especially if I have other things going on, is utilizing the slow cooker. It is quite possibly my favorite cooking device when it comes to indoor cooking, especially in the winter season. With St. Patrick’s Day just around the corner, I’m going to share a recipe that relies on an Irish tradition - pot roast and beer. This will feed six and the slow cooker method takes 6½ hours or so. Slow Cooker Pot Roast & Stout Beef eye round or shoulder roast, 3-4 lb ½ cup flour 2 tsp olive oil 1 large diced sweet onion 8-10 cloves of garlic 1 bunch fresh thyme leaf sprigs 2 bottles of stout beer, 16 oz each 1 quart of beef stock 6 medium-large carrots, peeled and sliced on the bias 3 large russet potatoes, peeled and sliced 6 stalks of celery, sliced on the bias Kosher salt and fresh cracked black pepper
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Heat a cast-iron skillet on high heat with 2 tbsp olive oil. Season all sides of the beef very generously with the salt and pepper and brown it on all sides. Put the beef into the slow cooker with the onion, garlic, thyme, beer, beef stock and season with more salt and pepper and cover and cook for 4 hours. Once the 4 hours are up, add the potatoes, celery and carrots and continue to cook on high for 2 hours. Remove the meat from the cooker with a slotted spoon, and then top with the juice, which is absolutely delicious. If preferred, with the slotted spoon, pull meat out after cooking and put in a large bowl, make a butter and flour roux and slowly add to the broth to make a gravy, then add all the solid goodies back to the slow cooker. Here is a delectable Asian slow cooker recipe that is as popular as any in my circle of friends and family. I love the flavor, and as in almost any slow cooker recipe, the meat is so tender, and the sauce thickens just enough to
coat everything so the flavor is locked in. This will feed 6-8, and leftovers, if any, will be as popular as the first time around. Total cooking time will depend on what temperature you set the cooker. Slow Cooker Korean Beef 3 lb flank steak ½ cup cornstarch ¼ tsp cracked black pepper ¼ cup sesame oil 3 cloves garlic, minced 1 cup soy sauce 1 cup beef broth 1 ½ cups brown sugar ½ cup chopped onion ½ tsp crushed red pepper flakes Sesame seed and chopped scallions for garnish Cut the flank steak into thin strips. In a Ziploc, add the flank steak as well as the cornstarch and pepper and shake well to coat the beef. In a slow cooker, add the sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion and red pepper flakes. Stir well. Add the coated beef strips and stir again until the beef is well coated. Cook on high heat for 2-3 hours or 4-5 hours on low until the meat is cooked throughout and tender. Serve over rice or as is and garnish with sesame seeds and scallions. You will think you are at an Asian restaurant with this delicious meal! Keeping things different from recipe to recipe today, I want to share a great lamb stew that goes together quite easily and will feed 6-8 people. Slow Cooker Persian Lamb Stew 1 lamb shoulder, 4-5 lbs Kosher salt and fresh grind black pepper 2 tbsp virgin olive oil 2 large onions, cut k-bob style, 3/4 inch squares 2 large carrots, peeled and sliced into ¼ - ½ inch coins 2 celery stalks, sliced 1 tsp dried dill 1 head of garlic, split into cloves, separated and peeled. (You will want the cloves whole) 3 sprigs fresh thyme 1 cup dry white wine 1 cup fresh squeezed orange juice • ‘Cue The Grill Continued on page 10
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