Creative Crockpot Cooking

[T.G]

I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeños, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.

[Subvet642]

Originally Posted by T.G

I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeños, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.

I'm ready to hide my wife's crock-pot, but that sounds like a winner to me.

[markem]

Originally Posted by T.G

I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeños, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.

This sounds really good. We make our own refried beans that are quite good and would work well with this.

plus, the "whatever is handy" part described my cooking to a T.

[ghostrider]

beer....definitely have to add some beer...

[T.G]

Originally Posted by ghostrider

beer....definitely have to add some beer...

If you do, I would recommend using a beer that does not have a strong hops presence (IPAs, etc) as in a long cook the hops can make the dish taste grassy. Dark malty beers work well in long low cooks.

[68TriShield]

A can of Dr.Pepper added will take care of that connective tissue Mark.

Originally Posted by 68TriShield

A can of Dr.Pepper added will take care of that connective tissue Mark.

This is true. Cooking with soda will soften anything. I've used Coke to cook before and always hear great things about Dr. Pepper. Just do it slowly or it will fizz up all over the place. I've seen that happen and it was not a purdy sight.

[markem]

Originally Posted by 68TriShield

A can of Dr.Pepper added will take care of that connective tissue Mark.

True dat! I've used it as a marinade before putting some cuts on the smoker. Never tried it in the crockpot. Just bought a 24-pack (same price as a 12 pack this week), so maybe that will get hauled out ...

so many great ideas!

[68TriShield]

Originally Posted by markem

True dat! I've used it as a marinade before putting some cuts on the smoker. Never tried it in the crockpot. Just bought a 24-pack (same price as a 12 pack this week), so maybe that will get hauled out ...

so many great ideas!

I added a can to a Venison roast the other morning that went for eight hours or so.
It came out fork tender,just delicious.You really can't taste the soda at all.

[ghostrider]

Originally Posted by T.G

If you do, I would recommend using a beer that does not have a strong hops presence (IPAs, etc) as in a long cook the hops can make the dish taste grassy. Dark malty beers work well in long low cooks.

I poured in a bottle of guinness for a steak that was overly dried on a smoker...came out amazing...

[kaisersozei]

Originally Posted by T.G

If you do, I would recommend using a beer that does not have a strong hops presence (IPAs, etc) as in a long cook the hops can make the dish taste grassy. Dark malty beers work well in long low cooks.

Belgian ales do well with beef in the crockpot. If you don't want to go the more $$ route, Blue Moon is a good choice.

[replicant_argent]

Originally Posted by T.G

I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeños, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.

This sounds like a winner, over some cellophane noodles. Don't forget the Sriracha.