Day 232.
I made a complete meal in the crockpot last night, and it wasn't a soup, stew, or casserole. I made rib eye steak, baked potato, and corn on the cob. It wasn't soggy, nor was it dried out, and I was able to leave the house for six hours.
The crockpot rocks.
I had been meaning to try a layered dinner in the crock for a few months, now, but kind of forgot. I am so glad that Julie emailed me! She made steak and sweet potatoes that way last week, with great success.
The Ingredients.
This is what I used. You can use whatever meat or vegetables you have in the house. The trick is to not use too much liquid when cooking the meat, so the potatoes and the corn (or whatever you're using) isn't floating in juice.
--1 1/1 lbs rib eye steak
--1 T of your favorite seasoning rub
--1 T dried onion flakes (a fresh onion would be fine. I wasn't in a chopping mood.)
--2 T Worcestershire sauce (Lea and Perrins is GF)
--1/4 cup tequila (or broth, apple juice, etc.)
--2-4 potatoes
--2-4 ears of fresh corn
--aluminum foil
In my 6 quart Smart Pot, I used 2 whole brown potatoes, and 4 ears of corn. I could have fit another potato in, probably.
The Directions.
Put meat in the bottom of the crockpot. Rub with seasoning and onion, and flip over to get the other side. Add tequila and Worcestershire sauce.
Wash potatoes and cover with foil. Add to the pot. Shuck the corn, and wrap each ear in foil. Add to the crockpot.It doesn't seem to matter if the potatoes are closer to the meat, or the corn. The new crockpots heat from the sides as well as from the bottom, so everything will cook through regardless of location.
Cover and cook on high for 5-7 hours, or on low for about 8. I cooked our dinner for 6 hours on high. My crockpot was quite full.
The Verdict.
This was a great dinner. It's out-of-the-norm for us to have such a complete meal on a Monday night, which made it fun and new. I plan on doing more layered crockpot cooking---it's so nice to have everything plopped in and the kitchen clean by noon.
No comments:
Post a Comment