Everyday Slow Cooking - Kim Laidlaw

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lb (340 g) baby rainbow carrots (2 small bunches), peeled and arger carrots halved lengthwise

      ½ lb (225 g) baby turnips, peeled and cut into halves or quarters

      3 tablespoons unsalted butter3 tablespoons all-purpose flour

      SERVES6–8

      The addition of balsamic vinegar contributes an unexpected sweet tang to the sauce for this hearty pot roast. Look for small or baby vegetables and be sure to cut them into uniform pieces so they cook evenly. If you like your vegetables with a little bite, add them after the pot roast has cooked for 4–5 hours. They will come out crisp-tender.

      BALSAMICPOT ROAST WITH BABY ROOT VEGETABLES

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      30

      BEEF

      Put the corned beef and its juices and the contents of the spice packet in a slow cooker. Add the onion, sauerkraut, mustard, sugar, 1 teaspoon salt, and a few grinds of pepper and mix well with your hands. Pour in the ale and stock, then cover and cook on the low setting for 4 hours.

      Add the parsnips, carrots, and cabbage wedges, submerging them in the liquid. Re-cover and continue to cook on the low setting for 4–6 hours longer. The vegetables and brisket should be very tender.

      Transfer the brisket to a cutting board and let rest for 5 minutes. If you wish to serve the cooking liquid with the brisket, let the liquid stand for a few minutes, then use a arge spoon to skim the fat from the surface.

      Cut the brisket against the grain into slices. Divide the slices and vegetables among individual pates. If using the warm cooking liquid, spoon some of it over each serving, then serve.

      1 point-cut corned beef brisket, about 3 lb (1.4 kg), with juices and enclosed spice packet

      1 red onion, finely chopped⅓ cup (60 g) drained sauerkraut

      ¼ cup (60 g) country Dijon mustard

      1 tablespoon firmly packed golden brown sugar

      Kosher salt and freshly ground pepper

      1 ½ cups (350 ml) brown

      or red ale

      1 cup (240 ml) chicken stock

      1 ½ lb (680 g) small parsnips or yellow potatoes, peeled and cut into 2-inch (5-cm) pieces

      4 carrots, peeled and cut into 2-inch (5-cm) lengths1 small head green cabbage, cut into 6–8 wedges through the stem end

      SERVES6–8

      Slow cooking is the best way to coax beef brisket to supple tenderness. In this updated classic, parsnips and carrots add earthy sweetness to the mustard-and-beer–spiked sauce. Serve the flavorful meat and vegetables with warm buttered slices of pain au levain and a full-bodied ale.

      BEER-BRAISEDCORNEDBEEF& WINTER VEGETABLES

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      31

      BEEF

      Season the veal generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, melt 2 tablespoons of the butter with 2 tablespoons of the oil. Working in batches if needed to avoid crowding, add the veal and sear, turning as needed, until golden brown on two sides, 8–10 minutes. Add the leeks and cook, stirring, until they start to soften, about 3 minutes longer. Using a slotted spoon, transfer the veal and leeks to a slow cooker.

      Return the pan to medium-high heat, pour in the wine, and stir to dislodge the browned bits from the pan bottom. Bring the wine to a boil and pour over the veal and leeks. Add the thyme to the slow cooker, cover, and cook on the low setting for 6 hours. The meat should be very tender.

      Just before the veal is ready, in a frying pan over medium heat, melt the remaining 1 tablespoon butter with the remaining 1 tablespoon oil. Add the asparagus, mushrooms, peas, and a pinch of salt and stir to combine. Cover the pan and cook, stirring a few times, until the vegetables are tender, 2–5 minutes.

      When the veal is ready, stir in the vegetables. Remove and discard the thyme. Add the crème fraîche, stir to blend well with the cooking juices, and then season with salt and pepper. Spoon the stew into shallow bowls, garnish with the parsley, and serve.

      3 lb (1.4 kg) boneless veal shank or shoulder, cut into 2-inch (5-cm) cubes

      Kosher salt and freshly

      ground pepper3 tablespoons unsalted butter3 tablespoons olive oil2 leeks, white and pale green parts, trimmed, halved lengthwise, and thinly sliced crosswise

      1 cup (240 ml) dry white wine2 fresh thyme sprigs

      ½ lb (225 g) asparagus, tough ends removed and spears cut into 1-inch (2.5-cm) lengths6 oz (180 g) cremini mushrooms, brushed clean, stem ends trimmed, and sliced

      1½ cups (200 g) frozen petite peas

      ½ cup (120 g) crème fraîche or sour cream3 tablespoons chopped fresh fat-leaf parsley

      SERVES6–8

      Choosing quality meat is important, especially when it comes to veal. Grass-fed or meadow veal from a producer with humane raising standards will yield the most flavorful meat. Veal pairs naturally with spring vegetables like grassy asparagus, earthy mushrooms, and sweet, tender peas.

      SPRINGVEALSTEWWITHLEEKS,ASPARAGUS& PEAS

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      Maple-Bourbon Short Ribs (page 35) with mashed sweet potatoes (page 173)

      Adobo-Style Short Ribs (page 34) with Mango Salsa (page 175)

      Stout-Braised Short Ribs (page 34) with sautéed rainbow chard

      

      

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      Choose 4 large short ribs for 4 hearty servings or 6 smaller short ribs for 6 servings. Pair the bone-in ribs with steamed rice, mashed potatoes, or fresh greens. You can also remove the meat from the bones, shred it, and make your own bountiful rice or noodle bowls with shredded vegetables or slaw.

      4 WAYSWITH SHORT RIBS

      Thai-Style Lime & Basil Short Ribs (page 35) with steamed jasmine rice (page 173)

      

      

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      34

      BEEF

      ADOBO-STYLE SHORT RIBS

      STOUT-BRAISED SHORT RIBS

      4 lb (1.8 kg) English-cut beef short ribs

      Kosher salt and freshly

      ground pepper3 tablespoons

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