Search results for: slow cooked

Here are the search results for your query. Please use our advanced search page for more specific results.

Slow-Cooked Vegetables in Ginger Sauce

Slow-Cooked Vegetables in Ginger Sauce

This spicy vegetarian dish almost makes itself! All you have to do is whip up the sauce made from garlic, ginger, honey, harissa, and tomato paste. Then prep the chickpeas, bell peppers, zucchini, onions, and carrots. Add everything to the slow cooker and take a break. Your meal will be ready in 5 hours and you don’t even need to keep an eye on it.

Slow-Cooked Vegetables in Ginger Sauce Read More »

Ingredients Needed for Slow-Cooked Vegetables in Ginger Sauce


For the sauce:

1 tablespoon vegetable oil
2 garlic cloves, diced
1 tablespoon ginger, diced
1 teaspoon paprika powder
1 teaspoon harissa paste
1 teaspoon honey
½ cup tomato paste
salt
pepper

For the veggie mix:

4 ounces of chickpea
1 red bell pepper, chopped
1 carrot, chopped
1 zucchini, chopped
1 tomato, chopped
1 smaller onion, chopped
1 tablespoon raisin
1 teaspoon cumin seeds
1 teaspoon coriander seeds
salt
black peppercorn
1 rosemary sprig

How to Make Slow-Cooked Vegetables in Ginger Sauce

  1. For the sauce:
    Heat the vegetable oil in a skillet over low heat. While stirring and cooking add the garlic, ginger, paprika, harissa, honey, and tomato paste. Season with salt and pepper, too. Cook and stir a little until reduced. Set aside.
  2. For the veggie mix:
    Add the chickpeas, bell pepper, carrot, zucchini, cherry tomatoes, onions, raisins, cumin, and coriander to the slow-cooker. Season with salt and black peppercorn. Mix them.
  3. Add the sauce and mix more. Place the rosemary sprig on top of everything, cover with the lid, and cook for 5 hours on the low heat setting.

Slow-Cooked Lamb Breast

Usually cooking a delicious meal requires effort, but this recipe here is quite an exception! It is delicious because the star ingredient is lamb breast, which is slow-cooked, resulting in a meltingly tender meat, rich in taste, that goes very well with the other ingredients added in the crockpot. However, you will need some time, so arm yourself with patience, because a few hours later the reward will be absolutely delicious!

Slow-Cooked Lamb Breast Read More »

Ingredients Needed for Slow-Cooked Lamb Breast

2 tablespoons of vegetable oil
1 ½ pounds of lamb breast
1 teaspoon butter
aromatic herbs
salt
pepper
1 onion, chopped
1 ounce celery, chopped
2 carrots, sliced
3 potatoes, diced
2 habanero peppers, sliced in halves
1 cup chicken stock

How to Make Slow-Cooked Lamb Breast

  1. Heat the vegetable oil in a skillet over medium-high heat.
  2. Add the lamb breast and sear it in the pan for 2 minutes per side, until you obtain a brown crust.
  3. Before you take it out of the pan, add the butter, the herbs, and a pinch of salt and pepper. Spread the melted butter over the lamb.
  4. Move the lamb into a crockpot. Add the onion, celery, carrots, potatoes, habaneros, and pour the chicken stock.
  5. Put a lid on, set your crockpot at “HIGH” and cook the lamb for 7 hours.
  6. When it’s ready, you can serve it with a light touch of parsley on top!

Slow-Cooked Smoked Pork Hock

Pork hock is usually smoked to tenderize the meat and bring it that nice amount of smoky flavor. Cooking it in a crockpot only requires a few ingredients to produce a flavorful dish. You can add some cabbage, bell peppers, onion, and anything else in the crockpot, and wait for your meal to be ready!

Slow-Cooked Smoked Pork Hock Read More »

Ingredients Needed for Slow-Cooked Smoked Pork Hock

½ cabbage head
1 red bell pepper
1 yellow bell pepper
1 onion, chopped
1 pound smoked pork hock
2 cups of water
salt
pepper

How to Make Slow-Cooked Smoked Pork Hock

  1. You can start with the veggies. Slice the cabbage; dice both of your bell peppers and chop the onion.
  2. Slice the smoked pork hock in large chunks.
  3. Pour 1 cup of water in your crockpot. Add both bell peppers, onion, and the pork chunks. Season with salt and pepper.
  4. Put a lid over the crockpot, and set it at “High”. Cook the dish for the next 4 hours. After that, add the cabbage and continue cooking for 1 more hour.

Sweet and Spicy Slow-Cooked Beef With Wine Sauce

So, you want to prepare a family meal but you really want to take your time with it. Then buy a nice cut of beef and a good rose wine, and put them in a crockpot along with lots of spices. Here we’ve got chili, brown sugar, oregano and seven spices, so there’s no shortage on flavor here. Don’t forget to put the prunes in, because they’ll bring a sweet, fruity flavor that works amazingly with this dish!

Sweet and Spicy Slow-Cooked Beef With Wine Sauce Read More »

Ingredients Needed for Sweet and Spicy Slow-Cooked Beef With Wine Sauce

1 pound chuck steak
salt
pepper
2 tablespoons of vegetable oil
1 cup tomato sauce
12 prunes
1 teaspoon oregano
1 tablespoon seven spice
⅔ cup brown sugar
1 ½ cups of rose wine
2 chili peppers
1 tablespoon chili paste
thyme

How to Make Sweet and Spicy Slow-Cooked Beef With Wine Sauce

  1. Place the meat over a wooden board and season it with salt and pepper. Slowly massage it so it can be flavored by spices.
  2. Heat the oil in a skillet over high heat. Sear the meat in the pan, cooking it for about 2 minutes per side. When ready, move it into a crockpot. Pour the tomato sauce and add the prunes. Season with oregano, seven spices, and brown sugar. Pour the rose wine. Add chili peppers, chili paste, and fresh thyme. Cover with a lid. Set the crockpot temperature over “high” and cook the beef for the next 4 hours.
  3. You can serve the beef with a bowl of rice!

Slow-Cooked Beef With Broccoli

There’s something about slow-cooking beef that makes it really special. Besides it’s own amazing flavour, slow-cooking gives it that meltingly tender texture. For this recipe we recommend using rib-eye, one of the best cuts of beef that you can try!

Slow-Cooked Beef With Broccoli Read More »

Ingredients Needed for Slow-Cooked Beef With Broccoli

12 ounces of rib-eye steak
½ cup beef broth
½ cup soy sauce
1 tablespoon sesame oil
1 garlic clove, chopped
1 teaspoon chili flakes
1 teaspoon nutmeg
1 tablespoon brown sugar
8 broccoli florets

How to Make Slow-Cooked Beef With Broccoli

  1. Slice the beef in about 0.4-inch (1 cm) thick slices and add them into a crock-pot.
  2. Pour the beef broth, soy sauce, sesame oil.
  3. Season with garlic, chili flakes, nutmeg, and brown sugar.
  4. Set crock-pot at Low (4 hours) if you want beef to be slow-cooked or at High (1 hour) if you’re in a hurry.
  5. Before you turn off the heat, add the broccoli florets and let them boil for 1-2 minutes.
Slow-Cooker Chicken Tikka Masala

Slow-Cooker Chicken Tikka Masala

There is a known fact that Indian dishes can be so creamy and so flavored and this one makes no exception. By using the slow-cooker you get an extra-tender chicken breast, which pairs perfectly well with the yogurt. Serve this with an aromatic cucumber salad and cooked rice.

Slow-Cooker Chicken Tikka Masala Read More »

Ingredients Needed for Slow-Cooker Chicken Tikka Masala

For the tikka masala:

1 onion, diced
1 cup canned tomatoes
¼ tablespoon tomato sauce
2 garlic cloves, crushed
1 teaspoon garam masala
6 ounces of chicken breast
¼ cup water
salt
pepper
½ cup heavy cream

For the salad:

½ medium cucumber, chopped
¼ cup fresh coriander leaves, chopped
salt
1 tablespoon lemon juice

How to Make Slow-Cooker Chicken Tikka Masala

  1. For the tikka masala:

    Add the onion, canned tomatoes, tomato sauce, garlic, and garam masala to a slow cooker. Mix them using a spatula, then add the chicken breast on top of the mixture. Add the water, season with salt and pepper, cover with the lid and cook on high for 4 hours.

  2. Shred the tender chicken meat using 2 forks and mix. Add the heavy cream, mix more, cover with the lid, and again, cook on high for 2 hours.
  3. For the salad:

    Add the cucumber, coriander, and lemon juice to a smaller bowl. Season with salt and mix.

  4. Serve the tikka masala together with the salad and some cooked rice.

Pork Ribs With Mashed Green Peas

Slow cooked pork ribs are juicy and soft on the inside and crunchy and a bit smoked on the outside. Long story short: they are delicious! If your guests are close friends, don’t bother to use the knife and fork for the ribs. Use your fingers and enjoy this comfort food with all you senses! Want a healthy side? Choose mashed green peas!

Pork Ribs With Mashed Green Peas Read More »

Ingredients Needed for Pork Ribs With Mashed Green Peas

1 pound pork ribs
3 tablespoons of olive oil
4 tablespoons of vegetable oil
10 ounces of green peas
½ cup heavy cream
⅓ cup vegetable stock
5 mint leaves

How to Make Pork Ribs With Mashed Green Peas

  1. Preheat the oven to 380 degrees F/ 190 degrees C.
  2. Place the ribs on your workspace.
  3. Drizzle some olive oil on them and season with salt and pepper.
  4. Heat the vegetable oil in a cast iron skillet and fry the ribs on both sides for 3-4 minutes. Remove them from the skillet, and place them on your workspace. Roll them and use a piece of kitchen-safe string to tie the rolled ribs.
  5. Put the roll in a cast iron skillet and roast it for 45 minutes.
  6. Put about 2 pounds (900 ml) of water in a pan and bring it to a boil.
  7. Add salt and, when the water is boiling, add the green peas and boil them.
  8. When the green peas are soft, strain the water.
  9. Put the boiled green peas in a pan. Add the heavy cream, the vegetable stock, salt, and pepper. Mash the peas until they are soft and creamy.
  10. Serve the ribs with the mashed green peas.

Bolognese Sauce

Bolognese Sauce is a slow cooked sauce, originating from Bologna, Italy, hence the name. It’s traditionally made with ground beef – but you can also use veal or pork – vegetables, tomato sauce and a touch of wine. Try making it at home, so you can enjoy a real authentic Italian dish, such as pasta, lasagna, pizza…you know, the classics!

Bolognese Sauce Read More »

Ingredients Needed for Bolognese Sauce

2 carrots
2 onions
1 tablespoon vegetable oil
1 garlic clove, chopped
1 teaspoon oregano
5 ounces of ground beef
salt
pepper
2 tablespoons of tomato sauce
⅔ cup red wine
9 ounces of canned tomatoes

How to Make Bolognese Sauce

  1. Thinly shred the carrots and onions.
  2. Heat the vegetable oil in a skillet on a medium heat and cook the carrots and the onion until softened, around 5-6 minutes.
  3. Add the garlic and oregano.
  4. Increase the heat to medium-high and add the ground beef. Cook it for about 4-5 minutes, until it is browned all over.
  5. Season with salt and pepper.
  6. Add the tomato sauce and pour the red wine. Let the mixture simmer until the wine has evaporated, then add the canned tomatoes. Stir thoroughly and cook the mixture for another 6-8 minutes.
  7. You can use the Bolognese sauce with flat pasta like tagliatelle, pappardelle, fettucine or in the classic Lasagna Bolognese recipe.

Oxtail Stew

Have you ever had oxtail? There are lots of people who haven’t, and it is really quite a shame. It has a rich, savory flavor, and it can be used both in soups and in delicious stews. Being a tough cut, oxtail is usually slow cooked to tenderize, and help release its delicious flavor. Try it and see if you enjoy it!

Oxtail Stew Read More »

Ingredients Needed for Oxtail Stew

2 tablespoons of vegetable oil 1 red onion, thinly sliced salt 3 carrots ½ teaspoon sweet paprika 10 ounces of oxtail, cut into chunky pieces ½ cup flour 1 cup beef stock 2 bay leaves 3 ounces of celery root, sliced 4 garlic cloves ½ zucchini 3 mushrooms, sliced 1 teaspoon peppercorn salt

How to Make Oxtail Stew

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Shred one of the carrots.
  2. Add the red onion and the shredded carrot. Season with salt and sweet paprika. Cook them for 2-3 minutes. Transfer them in a deep skillet.
  3. Coat the oxtail chunks with flour and cook them until well browned, for around 10 minutes. Move them with the carrot and onion.
  4. Place the skillet over medium heat. Pour the beef stock and add the bay leaves, celery, garlic, potato, zucchini, and mushrooms.
  5. Bring everything to a boil and add a few black peppercorns.
  6. Cook everything until the liquid evaporates and the oxtail becomes fork tender.
Scroll to Top