Fresh + Local: Green tomato harvest comes to dinner

Nov 11th, 2014 | by Eat Drink Indy | Cook, News

By Carolyn Doyle

The more you’ve invested in something, the tougher it is to walk away…which is why you see rows of green or half-green tomatoes in the garage, basking on the kitchen windowsill  or wrapped in newspaper in the basement, harvested in a hurry just before the first frost of the season.

This easy slow cooker beef recipe is a good way to use up your underripe tomato windfall. Serve this falling-apart-tender beef and the jus on thirsty hoagie buns, with warm tortillas and your favorite Tex-Mex condiments or over rice, with sautéed squash, onions and peppers on the side.
BeefSmall

A great addition, either served with the cooked beef or added to the slow cooker at the beginning: some pickled peppers.

After you’ve shredded and served the beef, save any leftover cooking liquid. Use it in a killer batch of soup or chili the next day.  Or you can reduce the cooking liquid down from a jus to a thicker sauce.

Got a lot of green tomatoes? Chop and freeze for future batches of this easy entree.

Follow me on Twitter: @CarolynDDoyle or Facebook: Carolyn Doyle Cooking

Green Tomato Beef in the Slow Cooker

About 4 servings

2 pounds braising beef (such as boneless chuck roast or English roast), excess fat removed

1 tablespoon of rub (your choice) … or combine the following ingredients to make a simple rub:

  • 1 teaspoon salt
  • ¾ teaspoon ground cumin
  • ½ teaspoon each pepper and smoked paprika
  • ¼ teaspoon chipotle powder

1 medium onion, halved and thinly sliced

1 pound green or underripe tomatoes

1 ¾ cup beef broth

2-3 garlic cloves, peeled and cut into thin slivers

Coat the beef with the rub; place on a plate and set aside.

Arrange the onion in the bottom of a 6-quart slow cooker. Cut the tomatoes into 2-inch pieces. Place in slow cooker and pour in the beef broth. Add the meat to the slow cooker; top with the garlic. Cover and cook nine hours on low.

Remove meat from slow cooker and allow to rest, tented with foil, on a plate for a few minutes. Pour liquid from cooker through a strainer; save liquid and remove the fat (I like to use a fat separator, or you can skim the fat off the top). Discard the vegetables. Pull the meat into shreds, discarding fat and gristle.

Heat the degreased cooking liquid; serve with the meat.

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I hear about a lot of cool food-related events, but I can’t always get to them or even just get them posted. But this one is too good to miss. Cardinal Spirits in Bloomington is hosting master spice blender Lior Lev Sercarz, author of The Art of Blending and The Spice Companion and owner of … more »

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