Ninja kitchen appliances have revolutionized home cooking, offering convenience and versatility for a wide range of culinary creations. Standing out among these are their slow cooker recipes, renowned for their simplicity and delicious outcomes. We're excited to present three exceptional recipes from Ninja's collection, all sourced directly from ninjatestkitchen.eu. These recipes perfectly demonstrate the Ninja slow cooker's ability to transform basic ingredients into extraordinary culinary delights, making them ideal for home chefs of any skill level.
Equipment needed: Ninja Foodi PossibleCooker, 8-in-1 SlowCooker
SLOW BEEF SHORT RIBS
Ingredients (8 servings)
- 2 tbsp olive oil
- 1.6kg beef short ribs
- 1 large onion, peeled and sliced
- 3 garlic cloves, peeled and crushed
- 200ml red wine
- 400ml beef stock
- 1 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 1 large sprig of thyme
- 2 bay leaves
- Salt and ground black pepper to taste
Instructions
Step 1: Start by preheating your pot. Remove the lid, set the dial to SEAR/SAUTÉ, adjust the temperature to HIGH, and press START/STOP. Allow the unit to preheat for 5 minutes.
Step 2: Add olive oil and short ribs to the pot. Cook uncovered for 10 minutes, turning the ribs until they are browned on all sides.
Step 3: Next, add the onions, garlic, red wine, beef stock, tomato purée, Worcestershire sauce, thyme, bay leaves, salt, and pepper to the pot. Stir the mixture to combine everything evenly. Spoon the sauce over the ribs, then cover the pot with the lid. Press START/STOP to stop the Sear/Sauté function.
Step 4: Set the pot for slow cooking. Turn the dial to SLOW COOK, set the temperature to LOW, the timer to 8 hours, and press START/STOP to begin the slow cooking process.
Step 5: Once the cooking is complete, remove the bay leaves. Serve the beef short ribs with sides of carrots and creamy mustard mash.
CARROT & CORIANDER SOUP
Ingredients (6 servings)
- 2 tbsp olive oil
- 1 large onion, finely sliced
- 15g fresh coriander, chopped (divided)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 garlic clove, peeled and crushed
- 250g potato, peeled and diced
- 750g carrots, sliced
- 1.4L vegetable stock
- Salt and freshly ground black pepper, to taste
- 6 tbsp crème fraîche
Instructions
Step 1: Begin by preheating your pot. Remove the lid, set the dial to SEAR/SAUTÉ, adjust the temperature to HIGH, and press START/STOP. Allow the pot to preheat for 5 minutes.
Step 2: Add the olive oil and onion to the pot. Cook for 5 minutes with the lid on, stirring occasionally.
Step 3: Remove the lid and add half of the fresh coriander, along with the ground coriander, ground cumin, garlic, potato, carrots, and vegetable stock. Stir to mix everything well, then cover with the lid again. Cook for 10-15 minutes, or until the carrots and potato are tender.
Step 4: Once the cooking is done, remove the lid and let the soup cool slightly. Then, transfer the soup to a blender and purée until smooth. Return the puréed soup to the pot to reheat.
Step 5: Stir in the remaining coriander, reserving a few leaves for garnish. Serve the soup in bowls, garnished with a dollop of crème fraîche and a sprinkle of coriander leaves.
BRAISED BEEF IN RED WINE WITH ROOT VEGETABLES
Instructions (6 servings)
- 2 tbsp olive oil (divided)
- 4 x 200g braising steaks
- 30g plain flour
- Salt, to taste
- Ground black pepper, to taste
- 2 medium white onions, finely sliced
- 2 celery sticks, cut into 1cm slices
- 200g Chantenay carrots (halve if large)
- 250g sweet potato, peeled and cut into 4cm chunks
- 300g parsnips, peeled and cut into 4cm chunks
- 1 garlic clove, peeled and crushed
- 1 tbsp tomato purée
- 1 tsp English mustard
- 250ml beef stock
- 250ml red wine
- 2 tsp dried thyme
- 1 bay leaf
Instructions
Step 1: Season the beef steaks with salt and pepper, then evenly coat them with flour.
Step 2: Preheat your pot. Remove the lid, set the dial to SEAR/SAUTÉ, adjust the temperature to HIGH, and press START/STOP. Allow the pot to preheat for 5 minutes.
Step 3: Add 1 tablespoon of oil to the pot. Place the steaks in the pot and cook uncovered for 10 minutes, turning them until browned on all sides.
Step 4: Add the remaining 1 tablespoon of oil to the pot along with the onions, celery, carrots, sweet potato, parsnips, garlic, tomato purée, mustard, beef stock, red wine, dried thyme, and bay leaf. Season again with salt and pepper as needed. Stir to mix, then cover the pot with the lid.
Step 5: Set the pot for braising. Turn the dial to BRAISE, set the temperature to HIGH, the timer to 3 hours, and press START/STOP to begin cooking.
Step 6: Once cooking is complete, carefully remove the lid. Discard the bay leaf and let the dish cool slightly for about 5 minutes before serving.
SUMMARY
These Ninja slow cooker recipes perfectly illustrate the versatility and convenience of the Ninja slow cooker. Whether you're a seasoned chef or new to the kitchen, these dishes demonstrate how simple ingredients can be transformed into extraordinary meals. The Ninja slow cooker not only simplifies the cooking process but also enriches the flavors, making every meal a delightful experience.
Please watch the video below to discover the top 5 Ninja Foodi recipes. The Ninja Foodi is more than just a slow cooker; it offers a variety of functions for you to explore. Happy cooking!
