K-4-P Slow Cooked Beef/Chicken W Broccoli

In an effort to avoid the wasteful Matzoh purchases that seem to occur every Passover, I decided to try to find dishes that I thought I could adapt to cook for my boyfriend, who observes the Passover holiday. I scoured the Food pages of Pinterest for days in search of recipes that were adaptable (he avoids eating anything that says K4P on it because he seems to think that those recipes are flawed in the area of flavor). I saw a Beef with Broccoli recipe, and thought it might work. I was dismayed to find out that he could not have soy sauce...

 

So, off to the store I went to buy the dreaded "boring" Matzoh crackers and things that he could eat. When I arrived at the aisle, I found out that Jewish people must have a really devout love for Asian food because I was amazed to find K4P Soy Sauce, duck sauce, and many other Asian fixins. So the Beef with Broccoli was back on the menu.

 

The ACTUAL Recipe can be found by Clicking HERE (I am going to have to try the "real" version after passover.) Here's a photo of her results (Unfortunately, my results are not so pretty, mostly because I am new to the food-photgraphy hobby):

 

 

Adaptation of Chicken & Beef with Broccoli for Passover:

INGREDIENTS:

1 Lb Boneless Beef Chuck Roast (Sliced into thin strips)

1 Lb Chicken

2 Cups K4P Beef Consomme (I dissolved K4P cubes)

1 Cup K4P Soy Sauce

2/3 Cup Brown Sugar

6 Garlic Cloves (Minced)

2 TB Extra Virgin Olive Oil

1 Bag of frozen Broccoli Florets

 

PROCESS:

• Place meats into slow cooker (aka Crock Pot).
• Combine all other ingredients (except broccoli) in a saucepan set to medium heat: Note: I fried the garlic a little in the olive oil. After adding the rest of the ingredients, I let the sugar dissolve into the mixture and let it become very warm but not to the point of boiling.
• I then poured the liquid over the meat and made sure to mix well, separating any pieces that were stuck together and making sure all meat was covered by liquid.
• I set the slow cooker to low and let it cook for 5 hours.
• Upon the meat being complete, I added the broccoli (they were frozen, but I pulled them out of the freezer about an hour before the meat was done) to the meat mixture and stirred.
• It took about 45 min (one TV episode on Netflix) to cook the broccoli.
• Next, I made sure the results weren't vile and upon successful completion, I served the dish up to my boyfriend sans rice or cornstarch from the "real" recipe.

The result was really great, although my 1970's kitchen cast a "special" yellow tint onto my bowl when I photographed it. (And clearly, I am not a professional "ladler" given the splash marks... You're on the wrong blog if you want perfection. ;-P)

A few extra notes on the recipe: Yes, the sauce is thin, but without the ability to use many thickening agents, I left it that way instead of trying to waste time and money on Kosher substitutes. This does not, however, make the sauce any less delicious.

 

I hope everyone enjoys this recipe (and/or the original). After having it for half of a week, I can say I probably won't make it again for a while, but it was no less terrific Saturday than it was on Wednesday when I made it. :)