Cody Casey
Denver steak is a cut of beef that combines the best qualities of ribeye and strip steak. It is incredibly tender with a rich flavour and juicy texture. This steak can be grilled, pan-seared, or cooked in a crockpot. This paragraph will introduce the topic of how to cook Denver steak in a crockpot, exploring various recipes and methods to achieve the perfect result. From preparation techniques to cooking times, we will delve into the art of slow-cooking this delectable cut of meat.
| Characteristics | Values |
|---|---|
| Ingredients | Denver steak, beer, water, sugar, salt, garlic, peppercorns, thyme, onion, celery, oil, beef stock, nettle leaves, parsley, butter, breadcrumbs, egg white, Dijon mustard, barley, vegetable/chicken stock, soup celery |
| Preparation | Place beer, water, sugar, salt, garlic and peppercorns in a pan and simmer until dissolved. Add thyme and cool. Submerge steak in brine and refrigerate for 12 hours. Remove steak from brine and pat dry. Heat oil in a large pot and add beef. Seal on both sides. Add onion and celery and cook for 5 minutes. Add remaining beer, beef stock and garlic and thyme from brine. |
| Cooking | Cover and place in an oven at 160 degrees Celsius for about 2 hours or until fork-tender. Blend all cooking juices and vegetables from the beef cooking and pass through a sieve. Check seasoning. |
| Serving | Barley risotto with soup celery. |
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What You'll Learn
Brining the steak
Firstly, prepare the brine solution by combining 250ml of beer, 300ml of water, 100g of sugar, 50g of sea salt, 4 cloves, 1 tablespoon of peppercorns, and 2 cloves of roughly chopped garlic in a pan. Bring this mixture to a gentle simmer over medium heat, stirring occasionally until the sugar and salt have completely dissolved. This usually takes around 5-10 minutes. It is important to not let the mixture boil, as this can affect the texture of the brine.
Once the brine is ready, add a few sprigs of fresh thyme to it. This herb will infuse the brine with a subtle, aromatic flavour. Stir the thyme into the brine and then set the pan aside to cool down to room temperature. It is important that the brine is cool before the next step.
Once the brine has cooled, it's time to submerge the steak. Place the steak in a non-reactive container, such as a glass or ceramic dish, and pour the brine over it, ensuring the meat is completely covered. Cover the container and place it in the refrigerator for at least 12 hours or even overnight. This brining process will not only add flavour but also help to tenderise the meat.
After the brining process, remove the steak from the brine and pat it dry with paper towels. It is important to remove any excess moisture from the surface of the steak before proceeding to the next step, which is searing the meat.
By following these steps, you will have successfully brined your Denver steak, setting the foundation for a delicious and tender crockpot meal. Remember, the brining process is a crucial step in preparing your steak, as it enhances both the flavour and texture of the meat.
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Cooking the steak
Denver steak is best cooked over high heat. You can use a crock pot, grill, or skillet to cook your Denver steak.
If you're using a grill, preheat it to a high temperature. Sear both sides of the steak, then move it to indirect heat to finish cooking. You can also grill vegetables like bell peppers, zucchini, eggplant, or asparagus as a side dish. Lightly coat them with olive oil, sprinkle with salt and pepper, and grill until tender and slightly charred.
If you're using a skillet, heat vegetable oil in a large skillet over medium heat. Sear the beef strips for about 5 minutes on each side, then transfer them to a slow cooker.
To prepare your steak, first brine it by placing it in a mixture of beer, water, sugar, salt, garlic, and peppercorns. Leave it in the refrigerator for 12 hours or overnight. Then, remove the steak from the brine and pat it dry.
After searing your steak, you can add other ingredients like onions, celery, beef stock, and garlic. Cover and cook in an oven at 160°C for about 2 hours or until fork-tender.
You can also make a mushroom sauce to go with your steak. Lower the pan heat to medium and add butter, shallots, and garlic. Then, add sliced mushrooms and thyme, and continue cooking. If the mixture looks dry, add more butter. Sauté until everything is browned and beginning to caramelize. Season with salt and pepper, then deglaze the pan with sherry or red wine.
Check the internal temperature of your steak with a meat thermometer. For medium-rare, the temperature should be 125°F to 130°F. Remove the steak from the heat and let it rest before serving.
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Making a nettle crust
To make a nettle crust for your Denver steak, you will need 50g of nettle leaves, 20g of parsley, 70g of butter, 100g of breadcrumbs, half an egg white, and two teaspoons of Dijon mustard.
First, bring a pot of salted water to a boil and add the nettle leaves. After 10 seconds, remove the leaves from the heat, drain them, and pat them dry on some kitchen paper. Next, finely chop the parsley. Place a frying pan on medium heat and add a knob of butter. When the butter has melted, add the chopped onion and cook until soft. Blend the nettle leaves, parsley, breadcrumbs, onion mixture, and egg white until you have a smooth paste.
Take a sheet of parchment paper and place the nettle mixture in the middle. Place another sheet of parchment paper on top and roll the mixture into a square shape that will cover the beef. Place the nettle crust in the fridge to chill and set. When the beef has rested, place it on a baking tray. Brush the mustard over the beef and drape the nettle crust on top. Cook in an oven preheated to 180 degrees Celsius for 25 minutes.
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Preparing side dishes
Crock Pot Stuffing
A delicious and easy side dish that can be prepared in your slow cooker. This traditional stuffing will add a hearty and savoury element to your meal.
Crockpot Cheesy Potatoes
A comforting and indulgent side dish, perfect for a crowd-pleasing option. This dish combines cauliflower, garlic, Greek yoghurt, and potatoes for a tasty twist on a classic.
Slow Cooker Mashed Potatoes
A classic side dish that can be made in your Crock Pot. Keep the skin on for a rustic feel, or peel them for a smoother texture. Add butter, milk, and season to taste for a creamy and delicious side.
Creamed Corn
A quick and easy side dish that can be made in just 5 minutes. This dish is perfect for a barbecue or holiday buffet. It's a wonderful way to add a creamy and cheesy element to your meal.
Caramelized Onions
A slow cooker can be a great way to make caramelized onions, which can be a time-consuming task on the stovetop. These sweet and savoury onions can be a delicious topping for your steak or a side dish.
Green Bean Casserole
A classic side dish that can be easily adapted for the Crock Pot. This dish will save you oven space and is a tasty way to include healthy green beans in your meal.
Barley & Chickpea Risotto
A hearty and healthy option that can be made in your Crock Pot. This dish is packed with whole grains, chickpeas, and vegetables, and is a great way to add some extra flavour to your meal.
Crock Pot Carrots
A stunning side dish that will add a pop of colour to your plate. Carrots are slow-cooked in butter, orange honey, and herbs, and finished with crunchy toasted pecans.
Crock Pot Mac and Cheese
A comforting and indulgent side dish that is perfect for a crowd. Simply throw milk, cheese, and seasonings into your slow cooker for a delicious and creamy mac and cheese.
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Making a mushroom sauce
There are a few ways to make a mushroom sauce for your Denver steak. Here is a simple recipe with four ingredients that can be cooked in a Crock-Pot.
First, layer mushrooms, onions, and browned steaks in a 6-quart Crock-Pot. You can also add a small amount of water to deglaze the skillet and then add those pan juices to the slow cooker. Sprinkle in salt and pepper and pour in a sauce of your choice (A-1 or soy sauce are both options). Cover and cook on low heat for 6 hours or on high for 3 hours, until the meat is cooked through and tender.
You can also make a mushroom sauce without soup by cutting the steaks into 4-6 serving-size pieces and placing them in the crockpot. Whisk together the brown sugar, coconut aminos or soy sauce, apple cider vinegar, Worcestershire sauce, and minced garlic. Pour the mixture over the steak and top with sliced mushrooms and sliced onion. Cover the slow cooker and cook on low for 4-6 hours or high for about 2 hours.
Another option is to use canned soup. Mix a can of cream of mushroom soup, an envelope of onion soup mix, and a container of pre-sliced mushrooms and toss them in the Crock-Pot. Cook on low for 8 hours or 4 hours on high.
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Frequently asked questions
Denver steak is best cooked over high heat. You can grill it or use a pan-seared method.
First, brine the steak by boiling a mixture of water, beer, sugar, salt, garlic, and peppercorns. Submerge the steak in the brine and refrigerate for 12 hours. Then, heat oil in a pan and sear the steak on both sides. Add onion, celery, and the remaining brine mixture to the pan and cook for 5 minutes. Transfer the contents of the pan to your crock pot, cover, and cook for 2 hours at 160°C or until tender.
Depending on your desired level of doneness, you can cook Denver steak in a crock pot for anywhere from 3 to 8 hours. For a medium-rare steak, cook the steak until a meat thermometer inserted into its thickest area registers 125°F to 130°F.
Some side dishes that go well with Denver steak include mashed potatoes, roasted garlic butter potatoes, grilled vegetables, and fresh salad.
Denver steak is considered to have the best qualities of a ribeye and a strip steak in one. It is incredibly tender with almost no fat cap and a good amount of inter-muscular marbling.
