So this Northern girl switched it up and made a Southern dish. I will admit I’ve never had, or even knew what, a boiled peanut was until recently. I’ve seen the trucks on the side of the road but thought “yuck” and kept driving. My husband brought some home the other day from a local place and they were very surprisingly yummy.
So, after some research, this is what I did. I bought a 2 pound bag of raw peanuts, which I tossed into the crockpot with 10 cups of water and bunch (like 1/4 of a cup) of this newly discovered spicy seasoning, “Slap Ya Mama” (sorry Mom!)
Now here’s the kicker, I read that you need to cook the heck out of these bad boys. Recommended time in the crockpot was 24 hours on low! My crockpot maximum time is 20 hours, so I had to reset it for an additional 4 hours (adding a little more water…and seasoning) while doing so.
The result was super flavorful, soft but not mushy boiled peanuts. They’re low carb and I’m told can be frozen (without the liquid) if you can’t finish the bounty.
I know I have written about this recipe before but this time it was exceptionally delicious. I prepare veal shanks almost the same way as oxtails. In this instance instead of using sofrito I used diced red tomatoes, garlic and white wine. I think browning the lightly floured and seasoned meat prior to slow cooking in this dish is especially important, as is deglazing the pan with a little wine and/or broth and adding to crockpot. I also made a very simple marinara sauce that, when the shanks were cooked (six hours on high in the crock pot), I infused with about a cup of the sauce from the crockpot. I served this dish over cappellini, which really complimented the complexity and richness of the main dish. See my previous post for details: https://anniesday.com/2020/12/07/grabbing-the-bull-by-the-horns/