Slow Cooker Dinner for $25 That Surprised Me Completely

In all the years of making videos, we have never cooked anything in a slow cooker, not once. So today that will change. Maybe it's the other name, their alter ego, Crock-Pot, which for me has always symbolized.I don't know. A bunch of [__]? A bunch of [__], it's funny. I don't know, there's nothing I'd like to eat. I just.I didn't grow up with her. My mother didn't use it. I don't know if my grandmothers used it, but hey, there's a fly in the ointment. Hey, there are a hundred flies there. Hey, it's about 30 degrees in San Diego. Hey, what's up? We are tired of this heat. And I know that many people in this country would trade any weather they have right now for 30 degrees, sunshine, no clouds, and basically perfect, but we

don't want that anymore. You can take it for yourself. Take it away. But I digress. I've never associated anything truly delicious with this appliance. And I can't tell you the number of emails and comments under the video where people ask for the Crock-Pot. I have a Crock-Pot. Can you cook anything in a Crock-Pot? Someone just gave us a Crock-Pot. I got my mother's Crock-Pot. My grandmother inherited a Crock-Pot. Yes, people get them for weddings and don't know what to do with them. This could be the start of a series of videos about the Crock-Pot. So, this takes.I'll show you. This involves taking a kilogram piece of beef, cutting it into large pieces and cooking it

over low heat. By slow cooking, I mean eight [__] hours. But I have a little life hack. I think you'll like it. And there is almost no work. Oh, we'll fry it to add color and improve the flavor. But other than that, you pressed the button, walked away, or went to sleep, or whatever you're going to do. It will be great. So, let's see what happens. I'm clenching my fists. I have a good feeling about this. Well, how can that be bad? How can slow stewing be bad? That's exactly what I wanted to say. How the hell can slow-braising be bad? Any. And braising is simply cooking food at a low temperature in liquid.

Therefore. OK. If you are ready, then I am ready. Let's go, little one. That sounds pretty confident, doesn't it? Okay, here's what we need. We need to cut this into pieces about 5 centimeters in size. So, just do it like this. And fat is good. And so it is. OK? Just cut all the meat into pieces like this. This is normal. This is quite appropriate. And if there's a little fat, that's good too. Don't be afraid of fat. Fat is taste. And that will make everything much better. Unless you have a huge piece of fat, then you can cut it off. Gather it all together and start frying. A little oil in the pan. And we lay it down. Perfectly.

Do not overfill the pan. So, I would say it's better to do it in two sessions. Too many pieces will lower the temperature and you will stew instead of fry, and we need a nice color. It would have been worth adding salt, but I completely forgot about that. But nothing. Stupid. Why am I doing this to myself? You see, they will start to come away on their own when they are well browned. So until then, just don't touch them. And when they lag behind and have this color, you did everything right. Just fry on all sides . Beautiful, beautiful, very beautiful. I don't have to show every piece, right? No. And I don't think I've mentioned it yet, but this whole dinner costs about $25 for four or five people.

Considering current prices, this is just a bunch of goodies. As always, we've got you covered. And when all sides are fried, take them out, finish with the rest, and we'll continue. Okay, these are ready. We take it out. Next up is a large chopped onion. And all that fried coating on the bottom is a taste waiting for its time. The onion will help partially, and then the liquid will do the rest. So, let them soften for a few minutes. You will see them start to release their juice. He is already starting to stand out. This is even visible from onion juice. So beautiful. Make room, time for garlic. Recipe below if you're interested. A drop of oil, let it become very fragrant, 30 seconds, and stir. We create taste. We

create layers of flavor. Good. Add tomato paste. Ai! Do not touch the sides. Stir. Give it a few minutes to deepen the color and flavor. Time for liquid. Beef broth, not all of it, just a little to start, this will help collect anything that has burned to the bottom. A little soy sauce, Worcestershire, thyme, dried thyme, the rest of the broth, mix, bay leaf, turn off the heat. Time for slow cooking, or as they say, "Crock-Pot." That's it. We take everything we just cooked and put it in a pan so that both cameras can see Max.

All the juices from the pan too, cover with a lid, and it's done. This is a simple technology. They usually have two modes: low and high. On low mode, it will take 8 hours. On high mode-about 5 hours. If you need it faster, that's fine, but the longer it cooks at a low temperature, the better the result will be. I don't see anything. I almost made it worse. But I promised a life hack. Here he is. What did it take me? Maybe 10 minutes for frying and preparation. How about this? Do this the night before Instead of putting it in a slow cooker, just put it in a large container in the refrigerator.

The next morning, you go downstairs, make coffee, tea, oatmeal, or whatever you eat there? Granola with berries. I don't know what's there. , 6:00, 8:00, whatever time you put everything in the Crock-Pot, turn it on, and go to work. When you get back, the house smells amazing and everything is ready. That's it. Okay, I'll make the 8 hours fly by in a flash, and then you'll see the result, we still need to make the polenta. Wonderful polenta. This is one of my favorite dishes. Our polenta starts with broth and water. I use half chicken broth and half water. I think it

comes out easier that way. You will like it. Just trust me. Next, add the polenta. The recipe is below. One cup of coarse polenta and a whisk. This will take approximately 25-30 minutes. We'll stir a little and come back when it starts to simmer gently. This is very reassuring. Don't rush. It will be very creamy and rich. We will really like it. So, somewhere in the middle of cooking the polenta, we'll take out the beef, evaporate the sauce, and make it incredible. Oh, everything is turning out just fine. It's boiling now, that's good. You can reduce the heat because we need a gentle simmer. Now it's time to add the kosher salt. don't have to stand and stir constantly, but make sure nothing burns to the bottom or walls. When it

gets even thicker after 20 minutes, we might take a spatula. The main thing is that there are no hard lumps in the finished polenta. Creamy, that's what we need, creamy. Keep it like this, stir occasionally, and everything will be fine. Time to make the sauce. Look what we have. We have a wonderful thick polenta here. Oh, butter and cheese are still ahead, don't worry. But now let's do this. Let's push it aside and get to work on the beef sauce. Here is the slow cooker. Look what we've achieved. Look. I don't want to break up the meat, but you can see how tender it is. So, we take out the pieces and leave the liquid. Let's just do it.

Wow. Max, what's the smell? Crazy. Just crazy. I'm telling you, I have a completely different attitude towards the slow cooker now. Now it goes into the pot. Wait. So what do I need to do. Oh, hot. That's it. Let's turn on the fire. We need to bring this to a gentle boil. Come on, friend, just simmer down a little. That's it. And now, in 10-15 minutes, while the polenta is cooking, the sauce will boil, the flavors will become richer, it will thicken, and it will be exactly what you need for beef with polenta. Okay, we've already tasted this, and it's just space. So, it turned out great.

It boiled a little. The flavors intensified. Let's make it even better. Add a couple of tablespoons of oil. Let it melt. Come on, you can do it. Let's make it richer, add some shine. So, remember this part? First, we have this juice. Yes, we want all of this. We want it all to just heat up again. Mamma mia. I don't need a bay leaf. Okay, just warm it up, cover it, keep it warm. I'll replace that with polenta. And here we are. Something needs to be added here. This also goes with butter and, wait for it, a little bit of Parmesan. Oh, a good portion. Is there ever too much of it? Maybe, maybe not. That's right.

This is exactly what is needed. See that creamy texture? This is your goal right now. Look at this. That's the whole point. It's almost mesmerizing. . Come to me. You will subscribe to the channel. You write in the comments what you want us to cook. My God. Okay, a little more cheese. I'm almost out of Parmesan. Time to get a new piece. And this is exactly the moment when you need good Parmesan, not the store-bought one in a bag. Try to avoid what comes in packages. I mean, of all cheeses, I'm sometimes okay with the packaged ones. But not to the parmesan. So, if you're ready and Max is ready. Max, are you ready?

I am ready. Well, I'm ready. Let's assemble the dish. Look at this. See? This.this is all that's needed. Spread the polenta so that it spreads across the plate. A. Okay, one more serving. Beautiful. Look. Look at them. Let's put two pieces, okay? A little onion and sauce on top. Okay, the only thing left is a drop of good olive oil and some pepper. That's it. That's all for today. Okay, let's see. The inside is just wonderful. Gently, I use a spoon. Come on. I want some of this polenta. That's it. And we taste. Okay, wow.

It just melted in my mouth. Here's what I'll say. Dear multicooker, I was wrong about you, and I behaved badly. I thought of you as just a slow, annoying device, and when I want to eat, I want to eat immediately. I didn't want to deal with you and your hours of preparation, but I was so wrong. Oh my god, one of the best things in the world. And once you've prepared the base the night before, in the morning, before leaving the house, just throw everything in, turn on the minimum mode, and go. And when you return, this will be waiting for you. No stress, no fuss, no problems, and the result is this.I thought slow cooker meals were food for old people. Oh, wait, I'm old myself. Well, you know, it's such a mess.

I don't have any teeth. But it's nothing bad. Oh no. My God. Oh my God. OK. Now we'll have to eat all of this. So go ahead, but check out the recipe below and make this. See you later. Mm.