THE ELECTRIC KITCHEN
Cook up a manly meal without the grill Sunday
FATHER'S DAY is this Sunday, and if you haven't started thinking about cooking up Dad's favorite meal, now's the time to plan.
For most dads, that "made just for me" meal must have meat.
Steaks on the grill are always a favorite, but if you're looking for different ideas, here are two hearty meat entrees that are sure to please.
Both recipes call for braising, which means to cook with moist heat, usually in a covered pot with liquid.
Braising is an ideal way to cook tougher cuts of meat because the moist heat and slow cooking time break down the tough connective tissue and collagen. The result, if done right, is meat that is fork-tender and full-flavored.
The key to successful braising is the slow cooking, which can be done on the cooktop, in the oven or in a slow cooker.
A slow cooker will save energy and keep your kitchen cooler than other methods during these warm summer days.
Barbecued Short Ribs
3 tablespoons salad oil
1 clove garlic, minced
3 pounds short ribs, cut into serving pieces
3 onions, sliced
3/4 cup ketchup
1 cup beef broth
1/3 cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon chili powder
1/8 teaspoon pepper
In a large skillet, heat oil. Add garlic and short ribs; brown ribs well on all sides. Put ribs into a large casserole; cover with sliced onions. Combine remaining ingredients and pour over ribs. Cover and bake at 350 degrees for 2 to 2 1/2 hours, or until meat is tender. Makes 6 servings.
To cook the ribs in a slow cooker: After browning the ribs, place it in a slow cooker, on top of the sliced onions. Combine remaining ingredients and pour over ribs. Cover and cook on low for 6 to 8 hours.
Approximate nutrient analysis per serving: 300 calories, 18 g fat, 4.5 g saturated fat, 55 mg cholesterol, 900 mg sodium, 16 g carbohydrate, 2 g fiber, 9 g sugar, 20 g protein
Portuguese Pot Roast
3-1/2 pounds rolled rump roast
1 small onion, chopped
2 cloves garlic, crushed
1/4 cup vinegar
1-1/2 cups white wine
1 tablespoon prepared horseradish
1 tablespoon brown sugar
1-1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons olive oil
Put roast into a bowl or plastic bag; add onion, garlic, vinegar, wine, horseradish, sugar, salt and pepper. Marinate roast overnight in refrigerator. Remove roast, reserving marinade. Drain meat on paper towels; roll in flour. In a large saucepan or Dutch oven, heat oil and brown roast on all sides. Add half of the marinade; cover and simmer 2-1/2 to 3 hours or until tender. Makes 6 servings.
To cook the roast in a slow cooker: After browning the roast on all sides, place it in the slow cooker, add half of the marinade and cook on low for 8 to 12 hours, or high for 4 to 5 hours.
Approximate nutrient analysis per serving: 500 calories, 17 g fat, 5 g saturated fat, 175 mg cholesterol, 550 mg sodium, 13 g carbohydrate, less than 1 g fiber, 4 g sugar, 60 g protein