I know when we are heading into summer that most of us are not thinking about a hearty bowl of beef stew. However, for myself, it sounded like a meal I was craving. I only make this a few times a year, this is a bonus time. Plus, I needed to make some room in my deep freezer and when I did I found a beautiful 4 pound rump roast. I knew what I was making right then and there. The particular recipe I am sharing today will feed 5 comfortably with left overs of about 2-3 servings. I have no doubt that the cooks reading this post can reduce or increase the serving size based on the mouths they are feeding. As y’all can see, mine is being cooked in a large size slow cooker.
Now, I do something special just with my meat that I have not heard of others doing. After I dice or cube the meat I put it in a bowl and pour in enough red wine to cover the meat completely. I mix it up in the wine assuring total coverage, then cover, and place it in the refrigerator for 24 hours. After 24 hours 90% of the liquid will absord into the meat. Why? Because it makes the meat tender and I like tender meat. Note, one can skip this step but it really makes a difference in the taste and texture of the meat. Now, the recipe.
4 lbs of beef rump roast, 1″ cubes
3 tsp Worcestershire sauce
3/4 cup flour
3 tsp salt
1 1/2 tsp pepper
2 tsp paprika
3 cups beef broth
1 minced garlic clove
3 bay leaves
1 lbs carrot chips
4 lbs potatoes, peeled, 1″ cubes
1 tbs onion powder
1 tbs celery salt
Drain the meat, catch the fluid in a large mixing bowl. Place meat in slow cooker. Mix everything except bay leaves and vegetables into the fluid you drained from the meat. After mixing well it should look like a smooth very thin brown gravy. Pour entire mixture over the meat, add potatoes and carrots, stir well coating everything. Even out to sitting level in the slow cooker, place in 3 bay leaves, place on lid, turn on low for 10-12 hours. Avoid removing lid to sniff or stir for the first 8 hours minimum. In a rush? Then this stew is not for you. Got the time to set it and forget it? Then you have found a winning recipe in my opinion. The 10-12 hour cooking time is tried and true with me and has never let me down.
My regular visitors might remember that I cook, or grill, or smoke on a very regular basis, like daily. On occasion, like today, I share what I am doing, giving the recipe and instructions. Now, I am not anywhere near a professional in any sense of the word, however, over my life I have mastered a large handful of recipes and dishes I I really enjoy preparing. I also enjoy feedback from people who try my recipes at home so I know how it worked out for you. The recipe I will share today just happens to be what is for dinner tonight. I have made this a dozen plus times but this will be only the second time using this particular bourbon. The first time, just after Christmas, left me wanting more than I actually prepared so I decided since I had half a bottle left to have a repeat. Coincidentally, I received this bottle of bourbon as a birthday present so I haven’t actually ever purchased it myself. I know it tastes great straight, served over one ice cube. Anyway, here we go.
Bourbon Cajun Barbeque Pork Loin
4 pounds unseasoned pork loin
4 cups Texas Bourbon Whiskey (82.4 proof)
1/2 cup Cajun blend spices
1 tablespoon lime juice
1 cub brown sugar
1 teaspoon table salt
1 teaspoon lemon pepper blend
1 cup unflavored apple sauce
1 tablespoon Dijon mustard powder
In a large mixing bowl blend all ingredients until texture is smooth.
Place pork loins fat side up in a 6 quart crock pot or slow cooker.
Pour 1/2 of mixture over meat and using your hands massage the meat covering all sides of meat.
Pour remaining mixture over the top, making sure it settles into all the crevices.
Place the lid on.
Put selector on low for 8 hours.
Remove from slow cooker and place on serving dish. Wrap with tinfoil and let rest for 20 minutes.
Slice to desired thickness and serve with your selected sides.
Yes, it is exactly that easy. Those of y’all who cook know that the portions can be reduced to yield a smaller meal if feeding less people. I hope y’all enjoy this recipe and look forward to hearing your personal results. If you like it share it with your friends and family.