Free The Mediterranean Slow Cooker Cookbook by Diane Phillips

a 6- to 7-qt/5.5- to 6.5-L slow cooker to make this. If yours is smaller, halue the ingredients and cook for 8 hours on low.
SERVES 6
2 large sweet yellow onions, such as Vidalia, thinly sliced
3 medium carrots, cut into 1-in/2.5-cm lengths
Salt
Freshly ground black pepper
¼ tsp freshly grated nutmeg
2 tsp finely chopped fresh rosemary
One 4-lb/1.8-kg flat-cut beef brisket
2 tbsp extra-virgin olive oil
1 lb/455 g sweet Italian sausage
4 chicken legs, skin removed
4 garlic cloves, minced
4 cups/960 ml beef broth
¼ cup/60 ml demi-glace or soup base
¼ cup/15 g finely chopped fresh flat-leaf parsley
Salsa Verde (facing page), for serving
    Lay the onions and carrots in the bottom of a 6- to 7-qt/5.5- to 6.5-L slow cooker. In a small bowl, combine 2 tsp salt, 1 tsp pepper, the nutmeg, and rosemary and rub the mixture into the beef. In a large skillet, heat the olive oil over medium-high heat, and brown the beef on all sides. Transfer the meat to the slow cooker. Add the sausage to the skillet, brown all over, and transfer to the slow cooker. Brown the chicken on all sides in the skillet, and transfer to the slow cooker. Add the garlic and broth to the skillet and bring the broth to a boil, scraping up any browned bits on the bottom of the pan. Transfer the contents of the pan to the slow cooker, and add the demi-glace. Cover the slow cooker and cook on low for 10 hours, until the meats are cooked through and fork-tender.
    When the meats are done, carefully remove them from the broth with tongs or a slotted spoon, and transfer to a cutting board or serving platter. Cover with aluminum foil. Skim off any excess fat from the broth, taste for seasoning, and add salt or pepper if needed. Add the parsley to the broth, cover, and set the slow cooker on the warm setting to keep warm. After the beef has rested for 10 minutes, slice into serving pieces, and arrange the chicken and sausage around the beef. Serve the meats in shallow bowls, with some of the broth, and pass the salsa verde on the side.
    Salsa Verde
    MAKES 2 CUPS/480 ML
    This pestolike sauce made with fresh parsley and piquant capers is a terrific complement to Bolito Misto as well as grilled beef, poultry, or seafood. And it makes a delicious spread for panini.
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    2 cups/120 g packed fresh flat-leaf parsley
    2 garlic cloves, minced
    Pinch of red pepper flakes
    ½ cup/50 g capers, drained
    2 tbsp finely chopped onion
    ½ tsp salt
    ½ cup/120 ml extra-virgin olive oil, plus 2 to 3 tbsp to float on top
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    In a food processor or blender, combine the parsley, garlic, red pepper flakes, capers, onion, and salt. Pulse on and off to break up the garlic and parsley. With the machine running, slowly pour in the ½ cup/120 ml olive oil, processing or blending until the mixture begins to come together. Transfer as much as you would like to a small serving bowl. Store the rest in an airtight container in the refrigerator for up to 1 week, and float the remaining olive oil on the top to prevent discoloration. May also be frozen for up to 1 month.

Short Ribs Bourguignon
    Meaty short ribs replace stew meat in this riff on the French classic boeuf bourguignonne. The resulting dish yields fork-tender meat falling off the bones, in a rich sauce thickened naturally by the marrow from the bones. The secret to a tasty bourguignon in the slow cooker is to marinate the meat overnight, and then brown the meat and add it to the slow cooker in the morning. A long, lazy simmer for 10 hours, and a bit of finishing, and you have the stew that Julia Child called “one of the most delicious beef dishes concocted by man.” I would agree. Serve the stew with Yukon gold potatoes mashed with Boursin cheese, or wide egg noodles to soak up the beefy, wine-flavored sauce.
SERVES 6
4 tbsp/60 ml extra-virgin olive oil
3 cups/720 ml full-bodied red wine, such as French Burgundy, Merlot, Zinfandel, or Chianti (see Slow Cooker Savvy)
2 medium shallots, coarsely chopped
4 garlic cloves, minced
1 tsp dried