Tag Archives: cherries

Crock Pot Spiced Cherry-Fig Beef Roast

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Oh my! I feel like I’ve just been on a steamy kitchen date. This dish is mega dark, rich, and fruity. The Figs and Cherries are poached in red wine and mulling spices to reconstitute, and all the flavors compliment and play off each other in a sultry evening dance. The beefy flavor of the chuck roast intensify the bold flavors, but the sweetness of the fruit balance and subdue the beef flavor. My boyfriend, who normally doesn’t like “beefy” flavors, gave it a thumbs up. A subtle smokey spice from ancho chili powder adds a mild kick to envelope your taste buds a little further.

Ingredients:

  • 1 Carrot, chopped
  • 3-4 Shallots, peeled and sliced
  • 1 Turnip
  • 1-2 lb Chuck Roast
  • 2-3 tablespoons Ancho Chili Powder (I use Kalustyan’s)
  • 1-2 Tablespoons Coconut Oil (For Browning)
  • 1 cup Unsweetened Dried Cherries
  • 7 dried Unsweetened Turkish Figs
  • 2-3 cups Red Wine (Cabernet Sauvignon ) + and extra 1/4 cup
  • Mulling Spices
  • salt, pepper, thyme
  • 1/2 split Vanilla Bean
  • 1/2 cup Light Coconut Milk

Instructions:

  1. First, Peel and chop your vegetables and add to the slow cooker the carrot, shallots, parsnip, and turnip
  2. Then, rub the ancho powder all over both sides of your meat, and brown in coconut oil for a few minutes20131123-223340.jpg
  3. Then, Add to the crock pot as well
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  4. add 2-3 Cups red wine, leaving about a 1/4 cup reserved to the side, the cherries, the figs, and mulling spices (in a spice bag), to a sauce pan. Simmer until the fruit has soaked in most of the wine and the figs look plump and moist.
  5. Pour over meat into the crock pot.
  6. Add the remaining wine, spices (salt, pepper, thyme, and a little more ancho powder), 1.2 a split vanilla bean, and 1/2 a can of light coconut milk to the crock pot.
  7. Cook on low 8 hours.

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Crock Pot Chocolate Chili Brisket

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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.

Ingredients:

  • 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.

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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.

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