1 5-6 pound Brisket, trimmed close
2 pounds of Carrots, chopped into large pieces
2 large Onions, cut into quarters
1 (12 ounce) bottle of beer
1 cup Ketchup
1/2 cup low sodium Soy Sauce
1 bottle Chili Sauce
1 cup packed Brown Sugar
1/2 cup Apple Cider Vinegar
6 Garlic Cloves, coarsely chopped
Arrange brisket with the fat side up in a roasting pan and generously salt and pepper. Place the onion and carrots over and around the brisket. Combine the chili sauce, beer, brown sugar, ketchup, soy sauce, vinegar, and garlic in a bowl and mix well. Pour mixture over brisket and vegetables. Cover and bake at 325 degrees for 4 to 5 hours or until cooked through. You can occasionally baste top of brisket and veggies with sauce from bottom of pan. When finished cooking, remove from oven and allow to sit for 30 minutes before removing from pan. Slice brisket across the grain, this is very important or your meat will be tough! (Brisket is usually rectangle so you will usually start slicing on the short end) Save juices from pan and return meat to juice in the pan until ready to serve. Place sliced meat with carrots and onions on a large serving platter.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Smoke House Short Ribs
2 tablespoons olive oil
8 short ribs
Salt and freshly ground black pepper
1 large onion, thickly sliced
1 (12-ounce) bag baby carrots
1 cup celery, thickly sliced, about 2 stalks
1 teaspoon minced garlic
2 teaspoons smoked paprika
2 teaspoons smoked ground black pepper
1 1/2 teaspoons all-purpose seasoning salt
1 cup red wine
1 (10.5-ounce) can beef stock
Directions :
Heat olive oil in a large saute pan over high heat.
Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.
In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.
Strain and defat the cooking liquid. Serve as sauce on the side.
8 short ribs
Salt and freshly ground black pepper
1 large onion, thickly sliced
1 (12-ounce) bag baby carrots
1 cup celery, thickly sliced, about 2 stalks
1 teaspoon minced garlic
2 teaspoons smoked paprika
2 teaspoons smoked ground black pepper
1 1/2 teaspoons all-purpose seasoning salt
1 cup red wine
1 (10.5-ounce) can beef stock
Directions :
Heat olive oil in a large saute pan over high heat.
Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.
In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.
Strain and defat the cooking liquid. Serve as sauce on the side.
Southwest Burgers
1 1/2 pounds 90% lean Ground Beef
1/4 cup real mayo, divided
1 pkg. taco seasoning
1/2 cup colby and monterey jack cheese crumbles
1/4 cup salsa (I used Pace mild), divided
6 whole wheat buns, split and grilled
lettuce and sliced tomatoes
Mix hamburger, 3 Tbsp. mayo, and the taco seasoning together. Shape meat into 12 THIN patties.
Combine cheese and 2 Tbsp. of the salsa. Spoon over 6 of the patties. Cover each patty with the remaining 6 patties; pinch edges together to seal.
Grill until juice runs clear, approximately 7 mintues on each side. Mix remaining mayo and salsa together. Top each burger with sauce and garnish with lettuce and tomato.
* You can use lean ground turkey for this recipe as well. For those low carb people, just eliminate the bun.
I add the mayo to the meat when I make turkey burgers..and leave it out when I use hamburger. The turkey needs the extra moisture!
1/4 cup real mayo, divided
1 pkg. taco seasoning
1/2 cup colby and monterey jack cheese crumbles
1/4 cup salsa (I used Pace mild), divided
6 whole wheat buns, split and grilled
lettuce and sliced tomatoes
Mix hamburger, 3 Tbsp. mayo, and the taco seasoning together. Shape meat into 12 THIN patties.
Combine cheese and 2 Tbsp. of the salsa. Spoon over 6 of the patties. Cover each patty with the remaining 6 patties; pinch edges together to seal.
Grill until juice runs clear, approximately 7 mintues on each side. Mix remaining mayo and salsa together. Top each burger with sauce and garnish with lettuce and tomato.
* You can use lean ground turkey for this recipe as well. For those low carb people, just eliminate the bun.
I add the mayo to the meat when I make turkey burgers..and leave it out when I use hamburger. The turkey needs the extra moisture!
Thai Lemon Beef
1 1/2 pounds top round steak (about 1 inch thick)
1/3 cup soy sauce (I use low sodium)
1/4 cup lemon juice
1/4 cup water
2 to 3 teaspoons dried crushed red pepper (I use 1 tsp. when I make it for the boys)
4 garlic cloves, minced
1 Tablespoon canola oil
4 green onions, cut into 1 inch pieces
2 carrots, thinly sliced
2 teaspoons cornstarch
4 cups hot cooked ramen noodles, (about 3 pkgs) or jasmine rice
Cut steak diagonally across the grain into 1/8 inch strips, and place in bowl. Combine soy sauce and next 4 ingredients. Reserve half of the marinade. Pour remaining marinade over steak. Marinate in the refrigerator at least 30 minutes. Drain steak, discard marinade.
Stir-fry half of steak in 1/2 Tbsp. hot oil in a large nonstick skillet or wok over medium-high heat until outisde of beef is no longer pink. Remove from skillet, and repeat procedure with remaining steak and oil. Remove from skillet and set aside.
Add green onions and carrot slices to skillet; stir-fry about 3 minutes until crisp-tender.
Whisk cornstarch into reserved marinade; stir into vegetables and cook until thickened. Add steak and stir-fry until heated through. Serve immediately over hot cooked noodles or rice.
* if you are using rice, you will not need 4 cups! 2 cups will be plenty for a family of 4. Also, my boys will not eat sliced carrots so I shred them with my grater, they seem to like them better like this...whatever works. I also add a few pea pods when I make this, they taste great. Just throw them in when you add the veggies.
1/3 cup soy sauce (I use low sodium)
1/4 cup lemon juice
1/4 cup water
2 to 3 teaspoons dried crushed red pepper (I use 1 tsp. when I make it for the boys)
4 garlic cloves, minced
1 Tablespoon canola oil
4 green onions, cut into 1 inch pieces
2 carrots, thinly sliced
2 teaspoons cornstarch
4 cups hot cooked ramen noodles, (about 3 pkgs) or jasmine rice
Cut steak diagonally across the grain into 1/8 inch strips, and place in bowl. Combine soy sauce and next 4 ingredients. Reserve half of the marinade. Pour remaining marinade over steak. Marinate in the refrigerator at least 30 minutes. Drain steak, discard marinade.
Stir-fry half of steak in 1/2 Tbsp. hot oil in a large nonstick skillet or wok over medium-high heat until outisde of beef is no longer pink. Remove from skillet, and repeat procedure with remaining steak and oil. Remove from skillet and set aside.
Add green onions and carrot slices to skillet; stir-fry about 3 minutes until crisp-tender.
Whisk cornstarch into reserved marinade; stir into vegetables and cook until thickened. Add steak and stir-fry until heated through. Serve immediately over hot cooked noodles or rice.
* if you are using rice, you will not need 4 cups! 2 cups will be plenty for a family of 4. Also, my boys will not eat sliced carrots so I shred them with my grater, they seem to like them better like this...whatever works. I also add a few pea pods when I make this, they taste great. Just throw them in when you add the veggies.
Saturday Brisket
I love to grill all year long, but when its going to be 4 degrees for the high, like it is here sometimes, it makes me look for alternatives. Here is a great recipe for b-b-que brisket that you can bake in the oven and still have that great smoky flavor. The reason I call it Saturday Brisket is because I normally marinate it overnight on Friday and then we eat it for dinner on Saturday! Serve this with garlic mashed potatoes, balsamic glazed green beans, buttermilk biscuits and southern sweet tea!
1 4lb. Brisket (you can call your grocer and request this large cut of meat since it is not normally sold in MN.)
1 tsp. celery salt
1 tsp. garlic powder
1 tsp. onion salt
1/2 cup barbeque sauce (I use famous Dave's texas pit)
2 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
1/2 tsp. liquid smoke
Trim fat from brisket to 1/8 inch thickness. Combine celery salt, garlic powder, and onion salt. Sprinkle brisket evenly with mixture, and rub thouroughly into meat.
Stir together barbeque sauce and next three ingredients until blended. Brush barbeque sauce mixture evenly onto brisket. Wrap brisket tightly in saran wrap; place in a roasting pan. Chill at least 8 hours.
Bake at 300 for 5 hours or until a meat thermometer inserted in thickest portion registers 190 degrees. Remove from oven let stand 10 minutes. Cut brisket across the grain into thin slices. It's very important that you slice ACROSS the grain, otherwise the meat will be tough.
1 4lb. Brisket (you can call your grocer and request this large cut of meat since it is not normally sold in MN.)
1 tsp. celery salt
1 tsp. garlic powder
1 tsp. onion salt
1/2 cup barbeque sauce (I use famous Dave's texas pit)
2 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
1/2 tsp. liquid smoke
Trim fat from brisket to 1/8 inch thickness. Combine celery salt, garlic powder, and onion salt. Sprinkle brisket evenly with mixture, and rub thouroughly into meat.
Stir together barbeque sauce and next three ingredients until blended. Brush barbeque sauce mixture evenly onto brisket. Wrap brisket tightly in saran wrap; place in a roasting pan. Chill at least 8 hours.
Bake at 300 for 5 hours or until a meat thermometer inserted in thickest portion registers 190 degrees. Remove from oven let stand 10 minutes. Cut brisket across the grain into thin slices. It's very important that you slice ACROSS the grain, otherwise the meat will be tough.
Italian Pot Roast
8 oz. sliced fresh mushrooms
1 large onion, sliced
1 - 2 to 3 pound beef roast (I used a 2 lb. eye of round)
black pepper
olive oil
1 pkg. dry onion soup mix (this was not in the recipe, I added it for extra flavor)
1 (14oz.) can beef broth
1 (8oz.) can tomato sauce
dried Italian seasoning (I used tastefully simple)
1 small can tomato paste
2 Tbsp. cornstarch
2 Tbsp. cool water
3 cups cooked egg noodles
Place mushrooms and onion in slow cooker. Sprinkle roast evenly with pepper and Italian seasoning. Brown on all sides in hot olive oil. Place roast in slow cooker. Sprinkle dry soup mix on top of roast. Pour beef broth and tomato sauce over roast. Cook covered on low for 8 hours or until meat shreds easily with a fork. (You can cook on high for 5 hours)
Remove roast from slow cooker, and cut into large chunks; keep warm.
Skim fat from juices in slow cooker; stir in Italian seasoning and tomato paste. Stir together cornstarch and water until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on HIGH 20 to 30 minutes or until thickened. (cook egg noodles while waiting) Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over egg noodles.
** This was really good! I shredded the meat into small pieces to make it easier for the boys to eat, I also left out the mushrooms since they don’t like them. This recipe is from a cook book I bought at a garage sale this past summer that was published in 1962! It was not originally a slow cooker recipe but I made some changes to it.***"
1 large onion, sliced
1 - 2 to 3 pound beef roast (I used a 2 lb. eye of round)
black pepper
olive oil
1 pkg. dry onion soup mix (this was not in the recipe, I added it for extra flavor)
1 (14oz.) can beef broth
1 (8oz.) can tomato sauce
dried Italian seasoning (I used tastefully simple)
1 small can tomato paste
2 Tbsp. cornstarch
2 Tbsp. cool water
3 cups cooked egg noodles
Place mushrooms and onion in slow cooker. Sprinkle roast evenly with pepper and Italian seasoning. Brown on all sides in hot olive oil. Place roast in slow cooker. Sprinkle dry soup mix on top of roast. Pour beef broth and tomato sauce over roast. Cook covered on low for 8 hours or until meat shreds easily with a fork. (You can cook on high for 5 hours)
Remove roast from slow cooker, and cut into large chunks; keep warm.
Skim fat from juices in slow cooker; stir in Italian seasoning and tomato paste. Stir together cornstarch and water until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on HIGH 20 to 30 minutes or until thickened. (cook egg noodles while waiting) Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over egg noodles.
** This was really good! I shredded the meat into small pieces to make it easier for the boys to eat, I also left out the mushrooms since they don’t like them. This recipe is from a cook book I bought at a garage sale this past summer that was published in 1962! It was not originally a slow cooker recipe but I made some changes to it.***"
Gena's Award Winning Chili
(placed 3rd at the Iowa State Fair Chili Cook-off 1997)
3 lbs. 90% lean ground Beef or chili grind beef
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 large jalapenos, seeded and chopped (the pointier the end of the pepper is, the hotter it will taste)
1 cup beef broth
1/2 teaspoon brown sugar
2 large cans (29 oz.) Tomato sauce
1 (6 oz.) can chopped green chilies
2 (0.9 oz.) jars of Chili Powder
1/2 tsp. ground red chipotle pepper (optional)
1 can Rotel Hot diced tomatoes and green chilis
Cook beef, drain off fat and add onion, bell pepper, and jalapenos. Cook until the onion is tender Pour into large stock pot and add next 7 ingredients. Stir until well blended. Simmer for 1 hour on low heat. stirring occasionally. Serve with Beer Bread, cornbread, or crackers.
To make beer bread: 3 cups self-rising flour, 1 can beer, 1/2 cup sugar. Mix all together and pour into greased bread pan, melt 1/2 stick of butter and pour over top. Bake at 350 for 40 minutes. Melt another 1/2 stick of butter and pour over top of bread; bake 20 more minutes at 375 degrees.
Oh my gosh, the year that I made this for the Iowa State Fair chili cookoff was horrible! First I was pregnant with my son Sylvester and did not know it so I was drop dead tired and crabby! Then I had to haul all my stuff from my car through the fair grounds to where we were cooking..and not only that but I worked for a radio station at the time and they were doing a live broadcast during the cookoff so I had to be on air while I was trying to cook. Not to mention that it was August in Iowa so it was about 110 degrees!! I was so surprised that I placed..of course I still think its only because the radio station that I worked for happen to be sponsoring the cookoff....so you will have to try my chili and tell me what you think!
3 lbs. 90% lean ground Beef or chili grind beef
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 large jalapenos, seeded and chopped (the pointier the end of the pepper is, the hotter it will taste)
1 cup beef broth
1/2 teaspoon brown sugar
2 large cans (29 oz.) Tomato sauce
1 (6 oz.) can chopped green chilies
2 (0.9 oz.) jars of Chili Powder
1/2 tsp. ground red chipotle pepper (optional)
1 can Rotel Hot diced tomatoes and green chilis
Cook beef, drain off fat and add onion, bell pepper, and jalapenos. Cook until the onion is tender Pour into large stock pot and add next 7 ingredients. Stir until well blended. Simmer for 1 hour on low heat. stirring occasionally. Serve with Beer Bread, cornbread, or crackers.
To make beer bread: 3 cups self-rising flour, 1 can beer, 1/2 cup sugar. Mix all together and pour into greased bread pan, melt 1/2 stick of butter and pour over top. Bake at 350 for 40 minutes. Melt another 1/2 stick of butter and pour over top of bread; bake 20 more minutes at 375 degrees.
Oh my gosh, the year that I made this for the Iowa State Fair chili cookoff was horrible! First I was pregnant with my son Sylvester and did not know it so I was drop dead tired and crabby! Then I had to haul all my stuff from my car through the fair grounds to where we were cooking..and not only that but I worked for a radio station at the time and they were doing a live broadcast during the cookoff so I had to be on air while I was trying to cook. Not to mention that it was August in Iowa so it was about 110 degrees!! I was so surprised that I placed..of course I still think its only because the radio station that I worked for happen to be sponsoring the cookoff....so you will have to try my chili and tell me what you think!
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