he spice mix. Dredge the beef in the seasoned flour mixture
Placed browned beef into a slow cooker; add potatoes, carrots and onion. Stir together remaining ingredients; our over top. Cover and cook on low for 7 to 8 hours.
1. Place whole ham shank in slow cooker.
2. Cover ham with prepared fresh green beans and potatoes.
3. Pour chicken broth and canned green bean juice over all ingredients.
4. Top with salt and pepper.
5. Cook on low 7-8 hours.
6. In the last hour of cooking, remove the bone from the ham shank. The meat should fall off pretty easily (or at least be close to it). Keep meat in slow cooker and continue cooking for 30 minutes.
5- to 6-quart slow cooker.
Saute the mushrooms in
In 5 qt or larger slow cooker, combine carrots, onions, turnips/rutabaga,
About 10 hours before serving, quarter turnips and cut up carrots, combining them with all other ingredients in a 4 1/2 to 5-quart slow cooker.
Mix well.
Cover; cook on low (180\u00b0 to 200\u00b0) for about 10 hours.
Skim off fat.
Makes 6 servings.
our the contents into a slow cooker. Add the chuck roast, cover
quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
Brown the ground beef completely in a large skillet
Dry beef with paper towels, then season
casionally.
Drain beef; reserve marinade. Pat beef dry. Heat slow cooker to high
igh heat. Cook and stir beef until browned, about 2 minutes
Bring 10 cups water to boil. Add beef shank and bring to boil again. Cook for 1 minute. Drain and set aside.
Combine remaining 10 cups water and soy sauce in a large soup pot. Add beef shank and bring to boil. Reduce heat to medium. Cover and braise for 40 minutes or until tender. Turn over once during braising. Let cool and slice.
Combine green onion, red chili peppers, soy sauce glaze, sesame seed oil and sliced beef shank.
Enjoy!
uart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat the beef with
alt and black pepper. Sprinkle beef with more salt and black
Place the beed in a skillet over medium heat and cook until evenly brown. Drain grease.
Place the cooked beef in the slow cooker and mix in all other ingredients.
Cover and cook on high for 6 hours or on low for 8 hours.
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
about 5 minutes; transfer to slow cooker. (You can do this the
Cook and stir ground beef in a large skillet over