Crock Pot Roast Beef - Cuban Style

Ken bought me a beautiful big slow cooker, which I love, as one of my birthday presents. Now I am looking for slow cooker recipes to expand my knowledge of slow cooking so that I can do it once a week. Please send us your slow cooker recipes to lambroca@comcast.net

Here is the dish that is cooking as we speak for tonight's meal:

Crock Pot Roast Beef - Cuban Style.

Ingredients:

6 lb. eye of round roast
3 chorizo sausages chopped
1/2 lb. chopped ham
2 bacon slices chopped
1/2 C. orange juice
juice of 2 limes
2 large onions sliced
8 garlic cloves minced
6 T. oil
1/2 C. dry sherry
2 large green peppers sliced
2 parsley sprigs chopped
6 bay leaves
4 t. salt
1 t. pepper

Preparation:

Cut a pocket lengthwise in center of beef, leaving opposite ends closed. Mix chorizo, ham, bacon and 4 cloves of garlic and stuff the pocket with it. Tie meat to close with butcher string.

Mix orange juice, lime juice, garlic, pepper, onion, bay leaves, parsley and peppers. Pour over roast and marinate at least 2 hours or overnight.

After marinating, brown roast on all sides, in a heavy pan. Add roast to crock pot. Add sherry and marinating liquid.

Cook over low heat 9 hours. Strain the sauce and serve with the roast.

We hope you enjoy this recipe.

Bobotie - A South African "Meatloaf" Recipe

Bobotie is a wonderful South African dish that Ken turned me on to and I have loved it ever since. In fact I am going to start making it more often because it is truly delicious. It is basically a curried meatloaf with a custard type topping made from eggs and milk. It is usually served over yellow rice. Please try it. We know you too will enjoy it and please let us know when you do.

Bobotie

Ingredients:

2 tablespoons vegetable oil
2 onions, sliced
2 1/4 pounds good quality ground beef
1 thick slice of white bread
1.5 cups milk
1 tablespoon medium curry powder (or hot for brave of stomach)
1 1/2 tablespoons sugar
2 teaspoons salt
freshly grated pepper (about a half teaspoon)
3/4 teaspoon turmeric
1 1/2 tablespoons malt vinegar
1/2 cup seedless raisins
2 tablespoons strong chutney
2 bay leaves (or fresh lemon grass leaves if available)
2 medium eggs

Preparation:

Preheat oven to 350°F.

Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.

Soak bread in half a cup of the milk, squeeze out excess milk and mash with a fork - Set remaining one cup of milk aside.

Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.

Bake for 50-60 minutes in preheated 350°F oven.

Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.

Serve with steamed rice (traditionally yellow!) and extra chutney.

Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.

Serves: 6