SMALL CROCK POT WITH LOCKING LID RECIPES

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INSTANT POT CORNED BEEF AND CABBAGE RECIPE | FOOD NETWOR…



Instant Pot Corned Beef and Cabbage Recipe | Food Networ… image

Love a traditional St. Patrick's day dinner -- but don't love how long it takes to make one? Here is the perfect solution: An easy express route to celebrating that uses your pressure cooker.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 20 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

1 large onion, cut into 1/2-inch wedges
3 sprigs fresh thyme
3 cloves peeled garlic
3 tablespoons pickling spice
One 4-pound piece corned beef brisket, rinsed
3 tablespoons unsalted butter
1 rutabaga, peeled and cut into 1-inch chunks
2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
4 carrots, cut into 2-inch pieces
1 small head green cabbage, core intact, cut into thick wedges
1/4 cup loosely packed fresh parsley leaves, chopped
Sour cream, prepared horseradish and whole-grain mustard, for serving

Steps:

  • Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook.
  • Seal and cook on high pressure for 85 minutes. Follow the manufacturer's guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.
  • Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.  

SLOW COOKER SAUSAGE CASSEROLE - THE BEST SAUSAGE CASSEROLE …



Slow Cooker Sausage Casserole - The Best Sausage Casserole … image

Looking for a sausage casserole for your slow cooker? This one is the ultimate weeknight dinner that you'll soon find yourself making again and again - promise!

Provided by Matthew Lockwood

Categories     comfort food    dinner    lunch    main dish

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 16

25 mL oil
8 pork sausages 
100 g pancetta, diced 
300 g new potatoes, thinly sliced 
1 onion, finely diced 
1 red pepper, deseeded and finely diced 
1 carrot, finely diced
1 (415g) tin baked beans 
1 (400g) tin chopped tomatoes
1 tsp. Dijon mustard 
1 tbsp. Worcestershire sauce 
1 beef stock cube or stock pot 
1/2 tsp. salt
2 bay leaves 
Handful chopped parsley 
Crusty bread, to serve 

Steps:

  • Heat a heavy bottomed casserole dish over medium heat. Add oil, sausages and pancetta. Cook for 5-6 minutes until sausages are browned.
  • Add the onion, carrot, pepper  and potato to the pan and cook for a further 5 minutes until softened.
  • Transfer to a slow cooker. Add tin of chopped tomatoes, baked beans and stock cube. Stir in the dijon mustard, Worcestershire sauce and bay leaves.
  • Cook on high for four hours, or eight hours on low. Stir in the chopped parsley and salt. Serve with crusty bread.

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