Slow Cooker African Pulled Beef Sandwiches with Yoghurt-Mint Sauce
Tuesday, 2 June 2015
A sweet-spicy Chinese dish. I couldn't find hoisin sauce so I replaced it with a garlic teriyaki sauce. I must say the flavour was amazing!
A very simple dish which is great served with Basmati rice or as a stew with a side of mashed potatoes.
Ingredients:
Makes 4 servings
Directions:
Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavour, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic. Mix the broth with Tabasco and pour over the peppers and beef. Make sure the beef is mostly covered with the liquid. Set on high heat for 3.5-4 hours.
Mix 1/2 cup water and 3 tablespoons corn starch. Add as much of the liquid from the meat and pepper mixture as you can, and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavour. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
- 1kg beef shoulder, cubed
- 2 bell peppers, chopped in 1 inch squares
- 1 medium onion, sliced
- 1 cup beef broth
- 2 tbsp corn starch, or more as required
- 1 tsp garlic powder
- 1/3 cup chopped parsley
- 2 tsp salt
- 1 tsp black pepper
- 1/2 fresh chilli, chopped finely
- 1 tsp Tabasco sauce
Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavour, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic. Mix the broth with Tabasco and pour over the peppers and beef. Make sure the beef is mostly covered with the liquid. Set on high heat for 3.5-4 hours.
Mix 1/2 cup water and 3 tablespoons corn starch. Add as much of the liquid from the meat and pepper mixture as you can, and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavour. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
Adapted from Original Recipe
The flavour of this dish is simply amazing. This is by far one of the best slow cooker meals I have cooked to date. It does require some minimal preparation, but believe me it is well worth it. It makes a gorgeous Sunday lunch. I would suggest using chicken thighs, however I tried this recipe with 2 thighs and 2 breasts, and both were equally good. Serve with roasted potatoes or wedges.
Ingredients:
Makes 4 servings
The Spice Blend:
Directions:
The previous night before you need the meal, set your chicken to brine in a solution consisting of 4 cups of water, 1/8 cup of salt, the juice of 1 lemon and the shells of that lemon. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too!
In a small bowl, mix together all the spices that make up the spice blend. Set aside. Remove the chicken from the brine and sprinkle with salt and pepper. Set a large skillet over high heat and melt the butter. Add the pieces of chicken, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side. The chicken does not need to be cooked through. Remove the cooked pieces of chicken to the bowl of your slow cooker.
Reduce the heat of the pan to medium and add the onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent; add the chicken stock, lemon juice, lemon zest and spice blend and scrape the bottom of the pan to detach every little last bit of flavour. Bring to a simmer then pour that over the cooked chicken. Cook on high for a total of 5 hours or low for 7 hours.
45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. After that time, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep warm. Strain the cooking liquid through a fine meshed strainer directly into a medium saucepan. Dilute the cornflour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens. Pour the sauce over the chicken and serve.
Adapted from Original Recipe
Makes 4 servings
The Brine:
- 1/8 cup of salt
- 1 lemon, juiced and then sliced
- 4 cups water
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/4 tsp red pepper flakes
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp freshly cracked black pepper
- 1/8 tsp Himalayan salt
The Chicken:
- 4 pieces chicken thighs, skin on
- Salt and pepper to taste
- 2 tbsp butter
- 1 large onion, diced
- 4 cloves garlic, chopped
- 1 cup light chicken stock
- 1/8 cup fresh lemon juice
- Zest of 1 lemon
The Add-Ons:
- 1 lemon, sliced
- 1 can artichoke hearts, rinsed, drained and cut in half
- 1/2 cup caperberries, rinsed
- 1 tbsp cornflour + 2 tbsp water
- 2 tbsp fresh parsley, chopped
The previous night before you need the meal, set your chicken to brine in a solution consisting of 4 cups of water, 1/8 cup of salt, the juice of 1 lemon and the shells of that lemon. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too!
In a small bowl, mix together all the spices that make up the spice blend. Set aside. Remove the chicken from the brine and sprinkle with salt and pepper. Set a large skillet over high heat and melt the butter. Add the pieces of chicken, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side. The chicken does not need to be cooked through. Remove the cooked pieces of chicken to the bowl of your slow cooker.
Reduce the heat of the pan to medium and add the onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent; add the chicken stock, lemon juice, lemon zest and spice blend and scrape the bottom of the pan to detach every little last bit of flavour. Bring to a simmer then pour that over the cooked chicken. Cook on high for a total of 5 hours or low for 7 hours.
45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. After that time, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep warm. Strain the cooking liquid through a fine meshed strainer directly into a medium saucepan. Dilute the cornflour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens. Pour the sauce over the chicken and serve.
Adapted from Original Recipe
This recipe is great served with coleslaw in a bun.
Ingredients:
Makes 4 servings (8 buns)
Directions:
Place the onions and garlic in the slow cooker and then cover with the broth. Combine the brown sugar, chilli powder, salt, cumin, and paprika in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
Cover and cook until the pork is tender, about 6 to 8 hours on high or 8 to 10 hours on low. Turn off the slow cooker and remove the pork to a cutting board. Pour the onion mixture from the slow cooker in a strainer and return the solids to the slow cooker. You can strain the liquid into a bowl and save for later to make gravy or add some liquid back to the pulled pork if you prefer. If the pork has a bone, remove and discard it.
Using 2 forks, shred the meat, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
Adapted from Original Recipe
Makes 4 servings (8 buns)
- 1.250kg pork shoulder
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 tablespoon packed dark brown sugar
- 1 tsp chilli powder
- 1/2 tbsp salt, plus more as needed
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 cup barbecue sauce
Directions:
Place the onions and garlic in the slow cooker and then cover with the broth. Combine the brown sugar, chilli powder, salt, cumin, and paprika in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
Cover and cook until the pork is tender, about 6 to 8 hours on high or 8 to 10 hours on low. Turn off the slow cooker and remove the pork to a cutting board. Pour the onion mixture from the slow cooker in a strainer and return the solids to the slow cooker. You can strain the liquid into a bowl and save for later to make gravy or add some liquid back to the pulled pork if you prefer. If the pork has a bone, remove and discard it.
Using 2 forks, shred the meat, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
Adapted from Original Recipe
An easy slow cooker recipe requiring minimal preparation. The flavour of this curry is out of this world!
Ingredients:
Makes 4 servings
Directions:
Place flour and lamb in a bowl and season with salt and pepper. Mix throughly to coat. Heat oil in a saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.
Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock powder and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker. Add cinnamon stick and bay leaf. Stir to combine.
Cook, covered, on low for 6 hours or until lamb is tender. Remove and discard cinnamon stick and bay leaf. Serve with rice, yoghurt, naan and coriander.
Adapted from Original Recipe
Makes 4 servings
- 1/4 cup plain flour
- 800g lamb shoulder, diced
- 2 tbsp olive oil
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, peeled, grated
- 1 long red chilli, finely chopped
- 1 tbsp curry paste
- 270ml light coconut milk
- 1 tsp stock powder
- 1 cinnamon stick
- 1 dried bay leaf
- Basmati rice, yoghurt, naan bread and chopped fresh coriander, to serve
Directions:
Place flour and lamb in a bowl and season with salt and pepper. Mix throughly to coat. Heat oil in a saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.
Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock powder and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker. Add cinnamon stick and bay leaf. Stir to combine.
Cook, covered, on low for 6 hours or until lamb is tender. Remove and discard cinnamon stick and bay leaf. Serve with rice, yoghurt, naan and coriander.
Adapted from Original Recipe
