Tonight we begin our new series of Mediterranean Mondays recipes. An added bonus is this is also a crock pot recipe. 30 minutes of prep last night, a quick warm up of ingredients on the stove top this morning and then into the crock pot on low from 6:30 to 4:30 p.m. I could smell the deliciousness of this dish in the garage before I even came into the house.
I would never steer you wrong. You must make this recipe. Beyond delicious. The beef slow cooked all day in a oregano infused tomato sauce is fall apart tender. I served mine over polenta. It would also be perfect over pasta. Freshly grated Parmigiano-Reggiano put it over the top.
For the sauce:
2 T. extra virgin olive oil
3 garlic cloves, minced
1 large onion, finely chopped
2 t. dried oregano
1 cup full bodied red wine, such as Burgundy, Merlot, Barolo
2 28 oz. cans chopped tomatoes, with their juice
For the meat:
3 lb. beef sirloin, cut into 1 inch chunks
1 1/2 t. salt
1/2 t. freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup chopped flat leaf parsley
cooked penne or farfalle pasta or polenta
Freshly grated Parmigiano-Reggiano cheese, for serving
To make the sauce:
In a large skillet, heat the olive oil over medium-high heat and add the garlic, onion and oregano. Saute for 3 minutes, or until the onion begins to soften. Add the wine and bring to a boil. Transfer the mixture to the insert of a 5 - 7 quart slow cooker. Stir in the tomatoes. Cover the slow cooker and cook on low while preparing the meat.
To make the meat:
Sprinkle the beef with the salt and pepper. Heat the olive oil in a large skillet over medium high heat and brown the meat, a few pieces at a time. Transfer the meat to the slow cooker. Cover and cook on high for 4 hours or on low for 6 - 7 hours until the beef is tender.
Skim any excess fat from the sauce, taste for seasoning, and stir in the parsley. Serve the meat and sauce over pasta or polenta, sprinkle with the Parmigiano-Reggiano.
From The Mediterranean Slow Cooker Cookbook.
No comments:
Post a Comment