crockpot – TalBakes

Ingredients:

2 lbs of beef chuck roast

3 slices of ginger

2 green onions

1 large yellow onion

2 carrots

1/3 cup red cooking wine

8 cloves

8 cloves garlic chopped

3 star anise

3 bay leaves

1 cinnamon stick

1 teaspoon fennel

3 dried chili peppers

1 Greenhouse tomato quartered

1/3 cup of soy sauce

1 tablespoon sugar

2 tablespoons of beef base

1 teaspoon cumin

1 tablespoon black pepper

2 tablespoons of sea salt

Olive oil

Bok choy

2 packs of udon noodles

Garnish:

Jalapenos and cilantro

Equipment: 7 quart crockpot

**Fyi Walmart has them on sale at the time of this post for $20.

Boil 5 mins to get the muck off. Set it aside.

Slice thin half of the yellow onion. Then saute onion, garlic, ginger, bay leaf, anise, cloves, chili peppers, cumin, fennel, cinnamon, sugar and black pepper in olive oil.

Pour in wine, soy sauce and beef base. Let simmer.

Quarter half of the yellow onion and tomato. The slicing of the vegetables are meant for flavor purposes.

Slice the beef in portions sizes like pictured.

Drop in the spices you already sauteed. Then cover with water.

Cook on high for 8 hours. Add the sea salt and stir.

Boil udon noodles for 8 minutes. Strain them out and rinse with cold water breaking up the noodles. Set aside.

Blanch bok choy for 2 minutes. I cut off the ends and sliced them.

This was my final set up. Then combine your bowl.

Ingredients:

2 packs of oxtails

2 onions chopped

1 green pepper chopped

3 cloves of garlic chopped

3 star anise

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup Golden Mountain Seasoning sauce

1 cup red wine

2 cups beef broth

onion powder

thyme

sea salt

black pepper

Rick’s Hot & Spicy All Purpose Seasoning or a seasoned salt

3 tablespoons flour to thicken

vegetable oil

Equipment: Crockpot

Oxtails take a while to make them tender. You will need to let them slow cook overnight. This is not really a precise kinda recipe. You will season liberally initially so I provided the basics. Set the oxtails on low in the crockpot and cover them with water. Add 1 onion, garlic, soy sauce, Worcestershire sauce, onion powder, star anise, All purpose seasoning, black pepper, thyme, and sea salt. Let it cook overnight. Check them in the morning and verify that they are tender aka meat is coming off the bones. I cut them off and went to work.

Once I got home I removed the oxtails from the crockpot one by one and set them aside in separate bowl. Do not throw away the juices you will need them later. In a large stock pot, saute the 2nd onion and green pepper in a little vegetable oil. Sprinkle a little sea salt and pepper. Then add the oxtails and continue to saute them gently. Pour in beef broth Golden Mountain seasoning sauce and red wine, stir and let simmer.

Now add about 3 tablespoons of flour to the juice in the crockpot and whisk until thoroughly mixed. This will thicken the sauce. Then pour into your stock pot and stir. Let simmer then taste to see if you need a little more salt. I added seasoned salt and pepper to finish it off and stir.

Serve over rice.

Tag: crockpot

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