From watching too much Food Network and The Cooking Channel..after browning the meat, I'd leave a bit of the fat in the pan and the add the chili power and cumin first. Let them cook for a minute or two to release their flavors, then add the chopped peppers with the salt and pepper for a couple of minutes then the garlic for no more than a minute (so it won't burn and get bitter), then the tomato paste (if used) for a minute to cook off the canned flavor and then add the broth and water last.
From watching cooking shows I learned that spices like cumin and chili powders are oil soluble and not water soluble so if you add them with the broth they never have a chance to "bloom" and release their flavors. If was skeptical but tried it with a Spicy Moroccan stew my wife likes and it did make a big difference.
Either way, it sounds great and I'm planning to make a big batch of this for our next lunch-n-learn for my guys at work!
Sorry, I forgot to post the finished meal. Everyone was so hungry that's all we could think of - eating! We served 7 people dinner and there wasn't any leftovers. I used 3.5 pound beef roast.
Are those bags made for crock pots? Where can they be found?
I LOVE cooking with a crock pot with these Crock Pot Liners! As long as you are careful not to puncture the bag, after you serve your dish, you can pull the bag out and drain the juices or just tie it up and then wipe out the pot! Easy peezy, lemon squeezy.
Like said before, they are over where the oven bags, foil, plastic wraps are.
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