BEEF DIABLO (CROCK POT)
Make and share this Beef Diablo (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 10h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim all the excess fat from the roast.
- Place potatoes and onions in the bottom of a crock pot.
- Make a smooth paste of the flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.
- Spread paste over the top of the roast.
- Place roast on top of potatoes.
- Cover and cook on low for 10-12 hours.
BEEF DIABLO
This is a very good recipe that everyone should try, another one that is doing the cooking while you are working!!
Provided by Chef mariajane
Categories One Dish Meal
Time 12h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim all excess fat from roast. Place potatoes and onion in bottom of crockery pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar, and sugar. Spread over top of roast. (Cut roast in half if necessary, to fit easily). Place roast in Crockery pot on top of potatoes and onions. Cover and cook on low setting for 10-12 hours (high 5-6).
SLOW COOKER CORNED BEEF AND CABBAGE
Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.
Provided by Food Network Kitchen
Categories main-dish
Time 9h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
- Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
- Whisk together the sour cream, horseradish and mustard in a small bowl.
- Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
- Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.
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