Welcome to the world of Slow Cooked food. Most of you would have a slow cooker in your cupboard somewhere… Those of you who use it LOVE IT, those of you who don’t you are about to! It is one of those kitchen appliances, that once you realise how wonderful it can be, you will begin to look for recipes so you can use it more and more. I know that people use slow cookers all year round, but I tend to get mine out when it starts to get colder. It is winter here on the Gold Coast (if you could call it that, it was 24 degrees yesterday) but it gets bit cooler in the night time. The Woman’s Weekly have put out some slow cooker recipes over the last couple of years, as this style of cooking has become more popular (I think they are up to #3 now) I will be posting a few of my favourite inventions over the next couple of months, as for me slow cooking should be quick, easy, cheap and no fuss, that it it’s main appeal!
Slow Cooked Italian Beef Ribs is my go to recipe as it takes under 5 minutes to prepare. It is Gluten free, Dairy free (if you don’t grate parmesan on it), Nut free, Egg Free, but not taste free!
Beef Ribs are very large and I often get my butcher to cut them into half so that I can fit more in my slow cooker. Beef ribs are a very cheap cut of meat (mine usually cost $5.99kg) which means they are generally fatty. If you don’t like fatty meat, you could buy another cheaper cut of beef like Shin, Flank, Brisket, Chuck or Blade. These cuts are becoming more and more popular because people enjoy the extra flavour of these once discarded meats that when cooked slowly, are beautiful and tender.
My recipe says to use particular vegetables, but I often just use the vegetables that I have in my fridge and making sure that I put in one potato as this helps in the thickening process.
I have also made a You Tube clip of me in the morning making it (I’m still half asleep) so if you click on this YOU TUBE LINK it will take you straight to it! Please comment and let me know what you think!
Slow Cooked Italian Beef Ribs
2 large onions
1 Sweet Potato
1-2 kg of cut beef ribs (approximately)
1 x 700ml bottle of Passatta
1 Dessertspoon of salt
1 Dessertspoon of sugar
Pepper to taste
Depending on the fattiness of the beef there may be a layer of oil on the top! I often spoon it off or place a paper towel on the top and it absorbs the oil and you can then just throw the paper towel out!
This recipe freezes very well and this amount makes 5 small aluminium oven containers. I always take the bones out before putting in the freezer. Then you can either heat it up in the microwave (not in the aluminium container though) or what I do is get it straight out of the freezer take off the lid and pop it in the oven at about 150 degrees until its hot!
You can eat it with pasta, couscous, just on its own, rice or my favourite, mashed potato! Many times because it has all the vegetables already in it, I sit down with a nice chunk of home made garlic bread and a large bowl of this yummy goodness. I also love to sprinkle some fresh parsley out of the garden and grate some parmesan cheese over the top, because lets face it, if you aren’t lactose intolerant everything tastes better with cheese… Happy Cooking.