Slow Cooker Wine-Braised Beef Shanks

• 1 cup (250 ml) dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 3 cloves garlic,peeled and chopped
• 1 teaspoon kosher salt
• 1 cup (250 g) sliced mushrooms
• 4 beef shank cross cuts
• 2 leeks,quartered lengthwise and cut crosswise
• 2 cups (500g) sliced carrots
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water
• For Gremolata:1/4 cup (60 g) fresh parsley leaves
• 1 tablespoon grated lemon zest
• 1 clove garlic,peeled and finely chopped

Cooking Method:

1. In a slow cooker,combine dry red wine,tomato paste,basil,marjoram,garlic and salt.
2. Mix well.
3. Add sliced mushrooms,top with beef shank,leeks and carrots.
4. Cover slow cooker and cook on low-heat setting for 8-9 hours or until beef is for tender.
5. Remove cooked beef with vegetables from slow cooker and transfer to serving dish.
6. For sauce,pour cooking liquid into small saucepan.Skim off fat.
7. In a small mixing bowl,combine all-purpose flour and cold water.Mix until smooth.
8. Stir in a little of cooking liquid.
9. Stir flour mixture into cooking liquid in saucepan.
10. Cook,stirring over medium heat about 3 minutes or until mixture bubbles and thickens.
11. Spoon over beef and vegetables.
12. For Gremolata:Finely chop parsley and lemon zest.Mix well with chopped garlic.
13. Sprinkle over meat and vegetables.

Slow Cooker White Chicken Chili

• 6 skinless chicken thighs
• 1 large yellow onion,peeled and chopped
• 2 cloves garlic,peeled and finely chopped
• 14 1/2 oz (435 ml) can chicken broth
• 1 teaspoon freshly ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 2 cans (15 oz (450 ml)) each great northern beans,rinsed and drained
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Cooking Method:

1. In a slow cooker,combine onion,garlic,broth,cumin,oregano,salt and red pepper sauce.
2. Mix well and stir in chicken.
3. Cover slow cooker and cook on low-heat setting for 4-5 hours.
4. Remove cooked chicken from slow cooker.
5. Using 2 forks,remove bones and shred meat into pieces.
6. Return chicken pieces to slow cooker.
7. Stir in beans,lime juice and cilantro.Cover slow cooker and cook on low-heat setting for a further 15-20 minutes or until beans are hot.

Slow Cooker Dijon Pork Chops

• 10 3/4 oz (325 ml) can condensed cream of mushroom soup
• 1/4 cup (60 ml) dry white wine
• 1/4 cup (60 ml) Dijon-style mustard
• 1 teaspoon dried thyme,crushed
• 1 clove garlic,peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 5 medium potatoes,cut into slices
• 1 medium yellow onion,peeled and sliced
• 4 pork loin chops 3/4 inch thick

Cooking Method:

1. In a large mixing bowl,combine soup,dry white wine,Dijon mustard,thyme,garlic and black pepper.Mix well.
2. Stir in potatoes and onions.
3. Transfer mustard mixture to slow cooker.
4. Arrange pork chops over mixture.
5. Cover slow cooker and cook on low heat setting for 7-8 hours.

Slow Cooker Spicy Spareribs

• 4 pounds (1.9 kg) pork baby back ribs,cut into one rib portions
• 2 cups (500 ml) bottled picante sauce
• 1/2 cup (125 ml) clear honey
• 1 tablespoon quick-cooking tapioca
• 1 teaspoon freshly ground ginger

Cooking Method:

1. Preheat broiler.
2. Arrange pork ribs in a single layer on the unheated rack of a broiler pan.
3. Broil 6 inches (15 cm) from the heat for about 10 minutes or until brown,turning once.
4. Transfer broiled pork ribs to slow cooker.
5. In a medium mixing bowl,combine remaining ingredients.Mix well and pour honey mixture over ribs in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 6-7 hours.
7. Skim fat from honey sauce.
8. Serve sauce over cooked ribs.

Slow Cooker Cider-Glazed Gammon

• 4 1/2 pounds (4 kg) smoked middle gammon joint,soaked overnight
• 2 small yellow onions,peeled
• 30 whole cloves
• 3 bay leaves
• 10 peppercorns
• 2/3 cup (160 ml) medium-dry cider
• 3 tablespoons brown sugar
• For Cranberry Sauce:
• 3 cups (360 g) fresh cranberries
• 1 cup (180 g) caster sugar
• freshly squeezed juice of 2 clementines
• grated rind of 2 clementines
• 2 tablespoons port

Cooking Method:

1. Drain smoked gammon and place in slow cooker.
2. Stud the onions with 6 of cloves and add to slow cooker together with bay leaves and peppercorns.
3. Pour over cold water to cover gammon.
4. Cover slow cooker and cook on high-heat setting for 1 hour.
5. Open the lid of slow cooker and skim off any scum form surface.Recover and cook for a further 4-5 hours.
6. Check once during cooking and skim the surface.
7. Using a slotted spoon,remove cooked gammon from slow cooker and place in a roasting pan.Allow to stand for 15 minutes until cool enough to handle.
8. Meanwhile,prepare the glaze.In a small pan,combine cider and brown sugar.heat gently,stirring,until sugar dissolved.
9. Reduce heat to low and simmer for 5 minutes to make a sticky glaze.Remove from the heat,set aside and allow to cool for a few minutes.
10. Preheat oven to 450 F (225 C). Using a pair of scissors, snip the string of gammon and carefully slice of the rind a thin even layer of fat over the meat.
11. Using a sharp knife,score the fat into a neat diamond pattern.Press a clove into the center of each diamond and spoon over the glaze.
12. Bake in preheated oven for 25 minutes or until fat is brown.
13. Remove baked gammon from the oven and set aside until ready to serve.
14. Prepare the Cranberry Sauce:Clean slow cooker,then add all ingredients for cranberry sauce.
15. Coon,uncovered,on high-heat setting,stirring, for 20 minutes until sugar has dissolved.
16. Cover slow cooker and cook on high-heat setting for a further 1 1/2-2 hours or until cranberries are tender.
17. Remove cooked cranberry sauce from slow cooker and transfer to a serving bowl.
18. Serve cranberry sauce with cider-glazed gammon.

Oven baked creamy mushrooms.Very delicious and easy recipe.Grilled in halogen (turbo) oven brioche toasts served with creamy mushrooms.
You can make this in advance and serve with mashed potato or on thick crusty toast as a delicious appetizer,starter or even a main dish.

Oven Baked Creamy Mushrooms

• 3-4 cloves garlic,peeled and finely chopped
• 1/2 cup (125 g) button mushrooms
• 1 dessertspoon unsalted butter,melted
• 3/4 cup (180 ml) creme fraiche
• handful of fresh parsley,chopped
• 4-6 slices brioche bread
• salt and freshly ground black pepper to taste

Cooking Method:

1. Heat melted butter in a saute pan.
2. Add chopped garlic and mushrooms.Cook,stirring,until mushrooms start soften.
3. Stir in creme fraiche.Add chopped parsley and mix well.Season with salt and black pepper.
4. When mushroom sauce is done,try to keep it warm on a low heat.
5. Meanwhile,slice brioche bread.Arrange in a single layer on the grill rack of turbo oven.
6. Set oven temperature to 450 F (225 C).
7. Grill until it starts to brown.
8. Remove grilled brioche toasts from halogen oven.Pour warm mushroom sauce over.
9. Serve immediately.

Slow cooker wine-braised beef short ribs.This is one of my favorite beef ribs recipe.Beef short ribs with vegetables,Dijon and Beaujolais wine cooked in slow cooker.Try to cook more slow cooker recipe>>>

Slow Cooker Wine-Braised Beef Short Ribs

• 6 pounds (2.9 kg) beef short ribs,fat trimmed
• 1/2 cup (125 g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (80 ml) olive oil
• 2 large yellow onions,peeled and chopped
• 2 medium carrots,peeled and chopped
• 1 stalk celery,chopped
• Dijon mustard
• 8 cloves garlic,peeled and halved
• 1 teaspoon dried herbes de Provence,crushed
• 14 1/2 oz (435 ml) diced tomatoes,undrained
• 1 cup(250 ml) reduced-sodium beef broth
• 1 cup (250 ml) Beaujolais wine
• 2 tablespoons cornstarch
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a plastic bag,combine all-purpose flour,1/2 teaspoon salt and 1/4 teaspoon black pepper.Mix well.
2. Add beef ribs,a few at a time,and shake well to coat.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Working in a batches,brown ribs on all sides. Remove browned ribs from the skillet and transfer to slow cooker.
5. Drain and discard all but 2 tablespoons drippings from skillet.Add onions,carrots and celery and cook,stirring,for 10-15 minutes or until tender.
6. Stir in Dijon mustard and herbes de Provence.Cook,stirring,for a further 2 minutes.
7. Remove vegetable mixture from the skillet and transfer to slow cooker.Stir in tomatoes,beef broth and wine.
8. Cover slow cooker and cook on low-heat setting for 8-10 hours.
9. Using a slotted spoon,remove cooked ribs and vegetables from slow cooker,reserving a cooking liquid, and transfer to serving platter.
10. Cover cooked ribs and vegetables with aluminum foil and keep warm.
11. For the sauce,skim fat from reserved cooking liquid,measure 3 cups (750 ml) cooking Discard the remaining cooking liquid.
12. In saucepan, combine 3 cups (750 ml) cooking liquid and cornstarch.Cook,stirring,over medium-high heat until thickened and bubbly.
13. Cook,stirring,for a further 2 minutes.
14. Season to taste with salt and black pepper.
15. Pour sauce over beef ribs and vegetable and serve.