smart balance or butter for browning onions and meat
4 Tblsp Paprika
2 tsp Caraway seeds
2 Tblsp Rice Vinegar
5-6 beef stock
salt
pepper
2 Bay leaves
3 Tblsp Ground Majoram
2 tsp Oregano
1 small can tomato soup
Instructions
Each step is important to a perfect tasting Gulasch! In large stock pot sautee onions until they appear soft (10 minutes), stir often, do not let them brown, put lid on in between stirring.
In separate pan brown meat, add meat to onions, sprinkle with paprika. Stir well. Sprinkle with rice vinegar, stir well.
Transfer mixture into crock pot. Add the rest of the ingredients, adjust liquid level to cover all the meat. Cook covered on low for 6-7 hrs.
During the long period of cooking all the finely chopped onions will dissolve and create a very rich tasting sauce!
Thicken sauce with cornstarch if desired.
Season to taste.
Notes
Serve with Red Cabbage and Spaetlze (egg noodles) or regular pasta or potatoes.
2T to 1/4 C brewed black coffee (optional) (I used decaf)
Instructions
Whisk together marinade ingredients. Pour in a sealable container and add beef. Sprinkle beef with salt and pepper. Refrigerate overnight (or for at least a few hours). In the morning, flip beef, sprinkle with salt and pepper. Refrigerate until 30 minutes before cooking.
Drizzle Crock Pot with olive oil. Place beef in CP, sprinkle with more salt and pepper, if desired. Pour marinade in. (This is safe to do as long as it is thoroughly cooked… and if it’s not, the beef probably won’t be either. If you don’t want to, discard used marinade and make a fresh batch.)
Cover and cook on high for 2-3 hours, or on low 3-4 hours, or until internal temperature reaches 160F (for medium, if you want it medium rare it should be 145F).
When beef has 30 minutes left to cook, whisk together mustard brush ingredients and brush over beef. If there’s any extra, you could pour it into the Crock Pot.
If desired, remove from Crock Pot and let beef rest for 10 minutes before slicing.
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
1 lb. ground beef
1/4 C sundried tomatoes, finely chopped or pureed
3 cloves garlic, minced
1 C cauliflower, finely chopped
1/2 C leeks, chopped
4-6 C water
3 T chili powder
1 T smoked chili and garlic sea salt
2 T smoked paprika
2 T sweet paprika
2 t cumin
1 t ginger
1/2 t nutmeg
1 t pepper
regular salt (opt.) to taste
1/4 C + 2 T balsamic vinegar, divided
1 T honey
2 T molasses
1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
Soak beans overnight. Rinse well.
Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
Add 2 T balsamic vinegar right before serving.
Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.
Hello!!! It’s time for another episode of A Cooking Show with Rachel O!! I made a Pulled Pork Sandwich with Coleslaw which = a tasty (really messy) sandwich! There’s also a special little feature – the winner of the Joy the Baker cookbook giveaway is revealed on the show!
I got some pork from one of my sponsors, Llano Seco Organic Pork, a couple of weeks ago. I roasted it last week, and have been trying to be creative with the leftovers (it’s the pork I used in last week’s episode as well). If you don’t have pork, you could totally substitute beef, chicken, or even grated veggies (like carrots, squash, parsnips, beets – veggies that aren’t going to turn into mush – just don’t cook them as long). The pork was combined with homemade BBQ sauce, green garlic, pea tendrils, and chard from my Abundant Harvest Organics box, and cooked for hours and hours! There’s cabbage and a grated carrot in the coleslaw, potatoes making the home fries.
Pulled Pork Sandwiches with Coleslaw
Recipe Type: Sandwich, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time: 25 mins
Cook time: 4 hours
Total time: 4 hours 25 mins
Serves: 4-6
Pulled Pork meets Coleslaw.
Ingredients
2 C BBQ sauce
4-6 C water (enough to cover the pork)
4-6 C pork (I used leftovers, in large slices) (chicken or beef could be substituted)
1 T olive oil
1 green garlic, chopped
3-4 C greens (I used pea tendrils and chard, spinach/kale would also work well)
Drizzle Crock Pot with olive oil, pour a little water and a little BBQ sauce in the bottom. Add pork. Cover with remaining water and BBQ sauce. Cook for 2-4 hours on high, or 4-6 on low (or more!!!! if you have the time, I’d cook for 6-8 hours on low!!).
Add green garlic after pork has cooked for about an hour.
After 2-3 hours, in Crock Pot or on a cutting board, using 2 forks, shred the pork. Return to Crock Pot and continue to cook (on low or high, between 1-5 more hours – make sure there’s enough liquid so it doesn’t burn!).
About 30 minutes before serving, add greens to Crock Pot and combine with pork.
Assemble sandwich: bread/roll, pork, tomato slices, coleslaw (or coleslaw, tomato), drizzle a little BBQ juice over, top with bread. You can dip one slice/side of the bread/roll into the BBQ juice in the Crock Pot… it will make it extra messy! Serve with more coleslaw on the side, and home fries.
On the show, I said to cook it 2-4 hours. That’s fine. But, if you have time, I’d cook it for more like 6-8, on low, with plenty of liquid. After I finished filming, I kept it cooking until dinner time. It was amazing!
The bread that I used got really soggy! It became a knife and fork sandwich. I used what I had, but if I was buying/making something specifically for this meal, I’d use a roll that’s got a good crust on it, that wouldn’t fall apart. All in all, it was a yummy 2 napkin meal!
