Emmymade made that recipe on YT. A slow cooker meal on German holiday on a Thursday is great. The leftovers can be eaten over the long weekend.
I had a bit of a problem to buy the ingredients. They are so American. Ranch Dressing mix is not available in our supermarkets and the cut of beef called a chuck roast is done differently at our butcher shops. McCormick sauce packages are unknown here. But that is not a problem, we have Maggi and Knorr.
The jar of pickled hot pepperoni I have got from a Turkish supermarket. I bought two different jars and tasted them to choose the right brine and heat of the peppers.
These kinds of meat need a long time to get soft. Braising in liquid in a pot on the stove is one method. Putting the pot into the oven for a couple of hours is the other. But when you have a slow cooker or crock pot, a very long time on low setting will bring the best results. And that method is more or less hassle free.
Ingredients:
1,4 kg Chuck roast (in Germany ask for Bug vom Jungbullen)
1 package Hidden Valley Ranch Dressing mix, 1 small container Knorr Braten Jus
1 jar small green pepperoni in brine, use as many you like and 3/4 of the brine
100 ml water, 1 stick butter (115g)
Put the meat into the crock pot. No need to season it. Add the Ranch dressing mix and the Knorr jus. Chuck as many peppers into the pot as you like. Add brine and water. Set the piece of butter on top and close the lid.
Cook on low for 10 hours. Serve with boiled potatoes.
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