Recipe WedCrock Pot 40 Clove Garlic BEEF

Pic Credit

I know we are all used to the 40 Clove Chicken recipe, but since we LOVE the recipe so much and I GET SOO BORED making the same thing all the time, this is fresh & different take on a classic recipe!



Crock Pot 40 Clove Garlic BEEF

• 2& 1/2 LB Top Round Roast
• 40 cloves of garlic or 2 whole garlic bulbs
• 1 large sweet onion cut into rings
• EVVO
• 1 Cup Dry Red Wine
• 2 1/2 C Beef Stock
• Kosher Salt and fresh cracked Pepper to taste
• 2 t dried Oregano
• 1 t dried basil

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1. Rinse the beef well, pat dry,  season well both sides then set aside.
2. Heat up a heavy pan until very hot and add EVOO to coat the pan
3. Add Onion Rings & garlic cloves cook until clear and fragrant, remove and set aside
4. Add Beef and sear each side starting with the fat side first, about 5-10 min until rich and caramelized, after all sides have been seared removed beef and set aside.
5. Pour in wine hold pan away from heat and return to heat removing all the bits from the bottom of pan, add in Stock, season, and add herbs. De-glaze the pan for about 10 minutes.
6. (At this point I can choose to freeze dish as is making a "Crock Pot Kit" or continue with recipe below)
7. Place beef in bottom of crock pot layering garlic cloves and onion rings.
8. Pour beef stock/wine and cook for 6-8 on low
9. Remove any fat that has risen to the surface with a spoon
10. Mix equal parts cornstarch and water to make a cornstarch slurry
11. Add to crock and turn on high for 20 min to thicken

Garlic Hints:

• I have found to quickly peel garlic esp for a recipe like this where you are using the entire bulb is to cut the root and the stem off. The papery skins just fall right off
• Try not to get garlic too brown or you will notice a bitter taste in the background. 

 

I love to serve this with a Mushroom and White wine Quinoa Risotto (of sorts:-)...Delish!!!