Here is a nice crock pot recipe I made the other day. I always like trying to add cocoa powder into savory dishes, and I love the combination of chocolate and cayenne pepper. I was going to use a brisket, but I was sent a shoulder london broil with my meat order – so I used that instead. Crock pot beef is wonderful, because you don’t even need a knife, it just falls onto your fork, ready to be eaten.
- 1-2 lb brisket or shoulder London broil
- 1 onion quartered
- 3 cloves garlic – largely chopped
- 2 large carrots
- 3 stalks celery
- 1/4 cup dried unsweetened un-sulfered cherries
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- 2-3 tablespoons cayenne [depending on how spicy you like it]
- 1/8 cup unsweetened cocoa powder
- 2 tablespoons ginger powder
- Fresh Basil ripped to pieces
Place the onions and some carrots on the bottom of the crock pot, then place the meat in. On top of the meat, add the cocoa powder and cayenne pepper. Add the rest of the vegetables, seasoning, and liquids. Cook in the crock pot on low for 8 -10 hours.
Instead of putting potatoes in the slow cooker with the rest of the dish, I decided to get some blue potatoes [ If regular potatoes are an issue for you, you can use another root veggie, or sweet potato] from the farm stand, and roast them for a side. Wash the potatoes, and remove any eyes. Cut slits in the potatoes, all along the length, but not all the way through. put some duck fat over each potato, so it seeps into the slits. Sprinkle with salt, pepper, and rosemary, and bake for 40-60 minutes until tender.