It’s going to get close to 100 degrees today. That’s almost unheard of in this city. Right? When you hear about Buffalo’s weather, it’s always about the lake effect snow or the October Storm of 2006. Oh, and of course, that darned blizzard of ’77.
So over 90 degrees today? You won’t see this chick complaining. I love the hot weather. I could easily live without those snow storms and frigid temperatures that plague my city each year. Give me sunshine and beaches and flowering gardens. I’ll happily trade you the white Christmases and that tiny ounce of hope that there’s a city-wide travel ban and I don’t have to drive into work. Give me clam bakes, burgers on the grill, and hot fudge turtle sundaes. You can keep your cheesy casseroles, hearty cream sauces, and warm bread puddings. (Ok, maybe not the warm bread pudding.)
And just because it’s blistering outside this week doesn’t mean you can’t whip up a delicious home-cooked meal. It just means you have to think outside the box a bit. And by think outside the box, I mean think inside the crockpot. It’s the perfect appliance for days when you can’t fathom turning on the oven or standing over a hot grill. And, bonus! Your meal is practically finished when you come home after that long and scorching day.
There are two types of recipes that are perfect candidates for the crockpot in my book - any meat that cooks long & slow and any kind of soup. For this meal, I found a promising base recipe and then changed it into a crockpot meal. The meat is juicy and flavorful without being overly spicy. Plus, it makes a ton so you’ll have plenty of leftovers. And please, don’t skip the pickled vegetables. These add the crunchy texture and tangy flavor that is needed to balance the tender and savory beef.
So, get your meat in the marinade tonight and when it’s 70 degrees at 7AM tomorrow morning, you can practically throw this one in your crockpot. When you get home you’ll barely have to lift a finger to get dinner on the table! No sweating required for this dish!