I got up early to start this
crock pot dish. This comes from the Year
of Slow Cooking web site. We were going
to Brentwood to take a second look at the townhouse I found there. We were gone most of the day. Hint to those of you who try this, leave it
on under your exhaust fan. Poor Max
spent the day smelling this delicious aroma.
He was wild by the time we returned.
Ingredients:
3-4# beef roast (trimmed
chuck roast)
½ C brown sugar
1/3 C soy sauce (I used reduced
salt)
Head of garlic peeled but
leave cloves intact (10)
½ onion diced
1” fresh ginger root, peeled
and grated
1T sesame oil
1 whole jalapeno, diced
Corn or flour tortillas
Directions:
1.
Throw everything
in, any order, a 6 qt. slow cooker. Or
in my case the size I have, whatever size that is.
2.
Cook on low for
10 hours.
3.
Serve on corn or
flour tortillas with white or brown rice and shredded cabbage.
We skipped the rice but made
the slaw below. We have enough left over
for 3 more meals. Yes, even with Jim
eating.
Shredded cabbage
Ingredients:
1 bag shredded coleslaw from
the grocery store’s produce section
1 T soy sauce
2 T seasoned rice vinegar
Salt and pepper
Directions:
1.
Toss together and
serve immediately.
This got rave reviews and Jim
liked it. I can’t comment as I was in
such a foul mood that I could have being served by Paul Bocuse himself and not
tasted a thing. My current southern
experience is Yes Mam, No Mam, Thank you Mam, turn around so I can stab you in
the back Mam! Everyone is so
polite.
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