Day 240: Steak, Potatoes, Carrots and Corn (in the slow cooker!)
I’m not really a steak and potatoes gal. Which isn’t to say I don’t love steak or potatoes; I just don’t come to a meal by considering the meat first and then filling the space around it with the requisite starch and veg. As you may have noticed over the past 239 (!) days, I tend toward meals that combine all elements into one.
Or maybe I’m just lazy.
But I was perusing Stephanie’s blog – she is using her Crockpot every night for a year (a braver soul than I, I think) and came across a recipe for a layered dinner – the name of which shot me straight back to the 70s – where you tuck your steak, potato and corn in the crockpot and leave for 7 hours, and come back to them all cooked. And it worked, technically, although it all came out roughly the same shade of beige, and was a litte… utilitarian. This photo gives it a little more justice than it likely deserves. It may be plasphemous to a nice steak, but low-slow heat works wonders on a cheap one. I told Mike to pick some up and he grabbed eye of round, which turned out a little on the dry and stringy side. This would be a great way to do bison, I think. I browned it quickly first in a bit of oil in a hot pan, just to give it colour and flavour. Whether a recipe instructs to or not, I generally brown meat before I throw it in the slow cooker; it makes a huge difference, flavour-wise.
The corn was grimly overdone, particularly where it had come in contact with the edge of the bowl; there it was dark, dry and shriveled. If I ever do it again, and I don’t arrive home five minutes before we eat, I’ll throw the corn in only for the last hour. However. I noticed just now that I was supposed to wrap the corn in foil; I had seen the same instructions for the potatoes and didn’t bother – the smallish, nubbly potatoes I threw in turned out wonderfully soft – and must have skimmed over the part that told me to wrap the corn too. Oops.
I also opted against the tequila, as tequila and I have not gotten along since the mid-90s, but did add a splash of stock and some Worcestershire sauce. So under these potatoes and veg, which I did nothing to besides wash and poke (the potatoes), are sitting on two steaks, over which I poured about 1/4 cup of chicken stock. I didn’t have onion flakes either, and was too lazy to slice a bit of onion into the mix. A few fresh garlic cloves would have gone well too. I cooked the lot on low heat for 8 hours, but probably could have gotten away with 6.
So today I’m Mary Tyler Moore, working all day in the newsroom and then coming home to a steak and potato dinner for my happy family.
I’m going to make it after all.
I’m always on the look out for new slow cooker recipes. This one looks really yummy. Good idea about the corn – I have just been putting mine in the microwave lately – cooks perfectly every time and only takes a few mins.