IGX

Beef Vindaturd

Ingredients:
3-4 lbs stew beef
2 cups beef broth
Spices (I use equal parts, but to taste):
Garam Masala
Cayenne
Cumin
Tumeric
Garlic powder
Salt (not very much)

Directions:
Coat beef with spice mix, place in slow cooker after beef broth. Cook for 10 hours on low. You can mix it up a bit after about five hours, but it's not necessary.
Separately cook either of the following:
1. Boiled hash of carrots and potatoes. Peel and chop carrots and bring to boil for about 7 minutes, add peeled chopped potatoes. Boil until starting to get soft. Not enough water to cover the mixture-- you want the potatoes to soak up the water. Add the first four spices above. Serve beef over mixture
2. Boiled stew cut carrots, cauliflower, diced or sauteed onions, and okra. Add same spice mixture as in number one. Serve beef over mixture.

Cholent

1 pound meat cubes (flanken or chuck)
6 medium potatoes
2/3 cup beans, checked and rinsed
2/3 cup barley, checked and rinsed
1 onion
2 cloves garlic
1 tsp. salt
1/2 tsp. black pepper

OPTIONAL:
1 Tbsp. ketchup
1 egg
5-6 hot dogs

EQUIPMENT: large pot with cover, peeler, paring knife, cutting board

Preparation:
1. Place meat cubes in pot.
2. Peel potatoes and place on cutting board. Using paring knife, cut potatoes into quarters. Add to pot.
3. Using paring knife, carefully peel onion. Cut in half on cutting board and place in pot. Peel and slice garlic. Place in pot.
4. Add salt and pepper, and optional ingredients, if you life (leave egg whole - don't crack!).
5. Cover ingredients with water. Cover pot and turn to low.
6. Enjoy your delicious Shabbos lunch with your kinderlach.

YIELDS: Enough cholent for 5-6 people.

Turdacious wrote:Pork Carnitas

Ingredients

1 teaspoon salt
3 teaspoon garlic powder
3 teaspoon ground cumin
3 teaspoons ground cayenne
1 1/2 teaspoon crumbled dried oregano
1 1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
1 can jalapenos (can substitute fresh-- I prefer nacho style)

Directions

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
Cook shredded pork in the liquid for an additional hour on low or warm. Add jalapenos. The fat is primarily in the liquid—for a low fat version you could drain this. I don’t.
You can bake the pork once done in the oven for a bit if you like it a bit crispier. It's excellent in a scramble with eggs, 1/2 onion, diced fresh tomato, and cilantro.

Where are the turds? What kind and how many?

Similar to my Carnitas recipe. Now I'm hungry and I haven't made them since Nightman visited I guess.

ḥarām:

Slow cooking with Turd

Great recipes dude, but you might want to think of a new working title for your cookbook.

WildGorillaMan wrote:

Slow cooking with Turd

Great recipes dude, but you might want to think of a new working title for your cookbook.

Au contraire mon frere-- it will be a hit with the paleo, chocolate martini swilling crowd.

Actually trying to eat more green faces style These types of things make it pretty easy.

Carnitas are in the crock pot!

tough old man wrote:Carnitas are in the crock pot!

Amazing. I came home to this (which I made before and is excellent, wifey this round):


Mexican Pot Roast Tacos

Ingredients
• 2 pounds beef shoulder
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 large onion, sliced
• 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
• 1 tablespoon ancho chile powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 3 bay leaves
• Vegetable oil, for deep frying
• 6 fresh medium corn tortillas
• Kosher salt
• 3 cups finely shredded white cabbage

Directions
Guacamole, recipe follows
• 1/4 bunch fresh cilantro leaves

For the simple salsa:
• 1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
• 1 small red onion, roughly chopped
• 1 Serrano chile
• 1 garlic clove, roughly chopped
• 2 limes, juiced
• 1/2 cup chopped cilantro leaves
• Kosher salt
• Freshly cracked black pepper
• Extra-virgin olive oil, for drizzling

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat andsimmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

For the simple salsa:
To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa.Garnish with fresh cilantro leaves.
leaves.

Guacamole:

• 6 ripe avocados
• 3 limes, juiced
• 1 medium yellow onion, chopped
• 1 garlic clove, smashed then minced
• 2 serrano chiles, cut into rounds
• 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Yield: about 4 cups

Craw-- just me, but IMO it'd be better with beef tongue. Looks good though.

Tongue is definitely more tender, but not everyone goes for that. A nice pot roast slow and low get pretty damn tender. The guac is pretty damn nice all on its lonesome too FWIW.

And the leftovers can be adapted to a hell of a nice chili with moderate effort.

Slow Cooked Roaster

Ingredients:
4 teaspoons paprika
2 teaspoon salt
2 teaspoon onion powder
2 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon cayenne (red) pepper
1/2 teaspoon black pepper
1 large onion
1 roaster (about 6 lbs)

Optional
Chopped celery (chopped somewhat fine-- add with onions)


* Discard giblets, and spread spice mix over roaster. Coating the cavity is optional.
* mince onion, place in bottom of slow cooker (onion will liquefy)
* Place roaster into slow cooker. Cook on high for 6 hours.

Optional-- when roaster is finished, separate from carcass and bones. Place chicken pieces into broth/stock and cook for one hour on warm. Add additional spices to taste (consider cooking on low if adding additional cayenne pepper).

Blaidd Drwg's Fox in the Henhouse.

One, 5 pound bag of frozen chicken breasts
Some Stubbs BBQ Sauce..

put in slow cooker high for 6 hours. then eat it. it tastes awful. eat it anyway. you should have some brown rice and broccoli too, or don't. Fuck if I care. That's protein for day one and day two. repeat until awesomeness ensues.

Blaidd Drwg wrote:Blaidd Drwg's Fox in the Henhouse.

One, 5 pound bag of frozen chicken breasts
Some Stubbs BBQ Sauce..

put in slow cooker high for 6 hours. then eat it. it tastes awful. eat it anyway. you should have some brown rice and broccoli too, or don't. Fuck if I care. That's protein for day one and day two. repeat until awesomeness ensues.

Which Weider Principle(r) is that?

Blaidd Drwg wrote:Blaidd Drwg's Fox in the Henhouse.

One, 5 pound bag of frozen chicken breasts
Some Stubbs BBQ Sauce..

put in slow cooker high for 6 hours. then eat it. it tastes awful. eat it anyway. you should have some brown rice and broccoli too, or don't. Fuck if I care. That's protein for day one and day two. repeat until awesomeness ensues.

Sheer brilliance.

Turdacious wrote:

Blaidd Drwg wrote:Blaidd Drwg's Fox in the Henhouse.

One, 5 pound bag of frozen chicken breasts
Some Stubbs BBQ Sauce..

put in slow cooker high for 6 hours. then eat it. it tastes awful. eat it anyway. you should have some brown rice and broccoli too, or don't. Fuck if I care. That's protein for day one and day two. repeat until awesomeness ensues.

Which Weider Principle(r) is that?

the palette confusion principle.

Been making a slightly more thought out version of BD's awesomeness:

3 pounds of chicken thighs (these are cheap as hell from the farmer's market)
1 tsp salt
1 tsp cumin
1 tsp ground ginger
1 tsp cayenne
liberal shake of pepper flakes

Cover with water and cook on low for 6-8 hours.

When done, use the chicken water to cook 1 cup (dry) of quinoa.

Take the chicken and pull the bones out, shred with a fork. Mix chicken in with quinoa and 1 can of diced tomatoes.

We usually get a couple of suppers out of this depending on how hoggish I get.

You can double the AWESOME by browning the meat & onions (in frying pan) before slow cooking them. It makes for more cleanup, but it's worth it.

Or, just brown them in a Dutch Oven & then move DO into the oven to slow cook there.

I've got a blade roast that I browned on the grill first now sitting in the slow cooker with baby potatoes, an onion, some carrots, a bay leaf, a dash of Montreal Steak Spice and a can of Guinness.

Ten hours from now the post-training dinner will be ready!

1 can cream of celery
1 can cream of mushroom
1 can cream of chicken
1 cup rice
1 addtional soupcan of water
1 full chicken breast, halved, seasoned liberally with Old Bay, browned in skillet

Not bad for 5 hours or so of cooking, easy to make. Kind of midwestern casserole-ish, though.

Does anyone remember that kid on bb.com who spent like three months or something eating chicken flavoured rice packets and nothing else because he thought it contained protein due to the chicken stock, and fat fucked himself to the point that he was bullied off the site? That was awesome. Shafs post reminded me of that for some reason.

johno wrote:You can double the AWESOME by browning the meat & onions (in frying pan) before slow cooking them. It makes for more cleanup, but it's worth it.

Or, just brown them in a Dutch Oven & then move DO into the oven to slow cook there.

+1. Especially if cooked with some minced garlic. The grease is great for adding flavor to the slow cooked goodness.

Or you can just mince the onions (slap chopper works great) and toss them in the bottom before putting in your meat. Carrots and celery (chopped to taste) add even more flavorful goodness. Minced onions will liquify. Celery (if minced) will liquify as well.

Sea salt > regular salt in every respect too.

Cooked the roaster sans paprika and used herbes de provence instead. Delicious.