Recipes tagged with « Slow-Cooking »
Slow Cooker Lime Chicken Tacos
Chicken breasts cooked low and slow with onions, fire-roasted corn, black beans swapped in for pinto, fresh jalapeño replacing garlic, cilantro, bold chili-lime seasoning, and chicken broth. After shredding the meat, stir in brown rice flakes instead of instant white rice for a nuttier texture. Serve in warm tortillas with crunchy slaw or crumbled queso fresco. Moist, tender, with a subtle zing from lime and heat from jalapeño. Changes keep spice balanced and add earthiness while respecting original layered flavors.
Smoky Lima Beans
Slow simmered lima beans with smoky pork shoulder for deep flavor. Start by washing beans thoroughly, removing debris—don’t skip this step or you'll get grit. Use pork shoulder instead of ham hock for a meatier punch; smoked turkey leg works well too. Season early with kosher salt to bring beans alive. Cook beans gently; bubbling too hard breaks skins. Beans should be tender but hold shape, not mush. Stir occasionally but not too much—if you want broth, stir more. Adjust heat to keep slow bubbles. Add black pepper late, pull meat off bone for texture. Can finish with hot sauce or fresh herbs to brighten heavy flavor.
Slow-Cooked Ginger Beef Broccoli
Beef sliced thin against the grain, slow-simmered with an umami-rich blend of beef stock, tamari instead of regular soy, and coconut sugar. Aromatics like garlic and fresh ginger build a savory backbone, while a splash of rice wine vinegar adds brightness. Frozen broccoli steams in late, preserving texture and color. Sauce thickens with arrowroot slurry instead of cornstarch for clarity. Slow cooker method frees hands and intensifies flavors. Yield serves six hungry mouths.
Hearty Cassoulet Redux
White beans soaked overnight with aromatics until tender; pork chops and Toulouse sausages browned, then simmered with wine, fresh herbs, and duck confit. A rustic French stew layered with tomatoes and rich garlic sausage, slow-cooked to tender perfection. Finished under the broiler with crunchy golden breadcrumbs. Slightly tweaked for deeper flavor, replacing lard with pancetta and swapping the white wine for dry vermouth. Times and steps adjusted to emphasize technique and sensory cues, ideal for the home cook wanting mastery over every element.
Braised Beef Red Wine
Slow-braised beef shoulder roast cooked in red wine, vinegar, and crushed tomatoes. Aromatics softened before simmering. Oven cooking low and slow till fork-tender meat. Finished with parsley, served over noodles or baby potatoes. Substitutions for wine and herbs suggested. Techniques emphasize browning, deglazing, and moisture control. A practical approach to classic French-inspired comfort food. No nuts, dairy, gluten, or eggs.
Korean Glazed Pork Shoulder
A Korean-inspired slow-cooked pork shoulder with a tangy, caramelized crust and spicy dipping sauce. The pork is dry-brined then cooked low and slow until tender, finished under high heat for a sticky glaze. Served with fresh lettuce, crisp cucumbers, sesame seeds, and kimchi. A balanced contrast of textures and bold flavors. Uses ssamjang and gochujang for heat and umami. Substitutes apple cider vinegar with rice vinegar for a sharper bite. Brown sugar swapped for honey adds a floral note. Ideal for hands-on plating with vibrant garnishes.
Tex-Mex Pork Ribs Remixed
Slow-cooked pork ribs rubbed with tangy apple cider vinegar and fresh garlic, layered with smoky cumin and smoked paprika instead of traditional tex-mex mix. Marinated for depth, baked low and slow until falling-off-the-bone tender. Glazed with spicy chipotle and orange zest honey mustard. Ideal for when you want smoky, bright, and sticky ribs with a subtle heat hit and sweet brightness. Gluten, dairy, egg, nut free. Substitutions suggested if unavailable ingredients or equipment. Measured times adjusted; visual cues prioritized for doneness.
Slow-Cooked Beef Ribs and Creamy Potato Smash
A hearty meal with beef ribs slow-cooked in a savory sauce and creamy smashed Yukon Gold potatoes with sour cream and scallions. Ribs browned in olive oil, simmered with onions, garlic, balsamic vinegar, brown sugar, red wine, and herbs. Potatoes boiled with whole garlic cloves, smashed with butter, sour cream, plus scallions. Garnished with crispy fried shallots. Slow cooker method for tender meat and rich flavors.
Slow-Braised Pork Shoulder Casserole
Pork shoulder slow-cooked with smoked and fresh sausages, vegetables, and red wine. Long oven braise tenderizes meat, saucisse Morteau and Toulouse add smoky, hearty flavors. Served with fresh parsley and tomato for brightness. Classic rustic French approach with subtle twists for balanced richness and texture.