December 7th, 2009 by alice
Tags: Beef, Corned
INGREDIENTS
- 25lbsbeef brisket
- 1 1/2gallonswater
- 1cupsalt
- 8bay leaves
- 1/4cupdry crushed red pepper
- 2tablespoonssaltpeter
- 10ouncespickling spices
- 12garlic cloves, peeled
- 2cupsdark brown sugar
- 1teaspoonbaking soda
DIRECTIONS
- Trim and remove almost all of the visible fat from the brisket and cut each brisket in half.
- Combine the remaining ingredients in a large ceramic crock, stirring well to dissolve the salt and sugar.
- Place trimmed brisket in crock and place crock in refrigerator.
- Weight brisket down so it stays completely submerged in brine solution (I use a large jar filled with water).
- Marinate brisket for 21 days.
- Remove brisket and rinse off seasonings.
- Preheat oven to 300 degrees.
- Place one piece of brisket in a large baking dish and add about 1 inch of water.
- Cover and bake for about 1 hour or until tender.
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November 22nd, 2009 by alice
Tags: Beef, Cooked, Steamer, Stew
INGREDIENTS
- 2lbstop round steaks, cut into 1 1/2 inch cubes
- salt
- pepper
- flour
- 1/4cupolive oil
- 2onions, thinly sliced
- 2garlic cloves, minced
- 1 1/2cupsbeer
- 2tablespoonsred wine vinegar
- 2tablespoonsfresh sage(or 1/2 teaspoon dried sage)
- 1tablespoonbutter
- 20smallnew potatoes (optional)
- 1headcabbage, cut into quarters (optional)
DIRECTIONS
- In a large skillet over medium high heat heat oil.
- Put 1/4 cup flour, salt and pepper in a baggie or pie dish and dredge beef in flour mixture.
- Brown beef cubes in skillet.
- Remove beef from skillet and place in a heat-proof bowl that will fit in steamer.
- Add onions and garlic to skillet, cooking until browned (5 minutes).
- Pour in beer and vinegar, bring to a boil and pour over meat.
- Stir in sage, salt and pepper.
- Cover bowl with foil or a lid and place on steamer rack.
- When steamer water comes to a boil, place rack in steamer and steam for 1 hour (check water level in steamer you may need to add more water).
- If you want you can steam potatoes and cabbage with the meat about 35 minutes before meat is done add potatoes.
- Pour off liquid through a strainer into a saucepan.
- Place saucepan over medium heat and bring to a boil, gradually adding 1 tablespoon flour mixed with 1 tablespoon butter, stirring until sauce thickens.
- Place cabbage wedges (if using) in steamer and steam for 6-8 minutes.
- Pour sauce over meat and potatoes.
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October 15th, 2009 by alice
Tags: Apple, Beef, Juice, Roast
INGREDIENTS
- 4lbsboneless beef chuck roast
- 2onions, sliced
- 2tablespoonsbutter
- 1cupapple juice
- 1tablespooncatsup
- 1teaspoonsalt
- 1/4teaspoonpepper
- 1/4teaspoonthyme leaves
- 1/4teaspoonprepared mustard
- 1/8teaspoonbasil leaves
- 3sweet potatoes
- 1lemon juice
- 1apple ring
- parsley
- gravy
DIRECTIONS
- Cook onions in 1 tbsp butter or shortening in Dutch oven until tender-crisp; set aside.
- Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork.
- Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.
- Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter.
- Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat.
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October 1st, 2009 by alice
Tags: Beef, Crock, Mushroom, Pot, Stew
INGREDIENTS
- 1 1/2lbsstewing beef, cut in 1 inch pieces
- 1/8cupflour
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1 1/2cupsbeef broth
- 1teaspoonworcestershire sauce
- 1minced garlic clove or1/2 teaspoongarlic powder
- 1/2teaspoonmarjoram
- 1 1/2teaspoonspaprika
- 1pinchchili pepper flakes
- 1cup thickly slicedbutton mushrooms
- 3carrots, sliced thickly
- 4smallyukon gold potatoes, diced
- 1onion, chopped
- 1stalkcelery, thickly sliced
- 1tablespooncornstarch, mixed with a little water
DIRECTIONS
- Put beef in crock pot.Mix together flour, salt and pepper and pour over the meat.Stir to coat each piece of meat with flour mixture.
- Add the remaining ingredients and stir to mix well.
- Cover and cook on low for 10 to 12 hours or on high for 4 to 6 hours.
- 15 minutes before ready to serve, stir in cornstarch slurry and put crock pot on high.
- Stir stew thoroughly before serving and enjoy.
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September 27th, 2009 by alice
Tags: Beef, Brisket, Crock, Pot
INGREDIENTS
- 4lbsbeef brisket, trimmed(3-5 lb brisket can be used)
- 2 (1 1/4 ounce)packagesLipton Onion Soup Mix
- 1 (20 ounce)bottlebarbecue sauce(size is an estimate, medium size bottle)
- 1 (15 ounce)cancranberry sauce, jellied
- 12gingersnap cookies
DIRECTIONS
- Preheat oven to 250°.
- Line roasting pan with enough aluminum foil to fully cover brisket (make sure the ends also have enough foil to keep the juices in the foil).
- Lay the brisket flat in the pan with the fat side up.
- Cover with soup mix.
- Combine cranberry sauce and bbq sauce until blended and pour over brisket.
- Pulverize gingerbread cookies in a food processor and spread over brisket.
- Seal brisket inside foil, tenting the top up slightly.
- Cook for 6-8 hours (can be done overnight). When fork slides into meat easily it is done.
- Pour sauce into a container and serve as gravy on the side. Let the brisket cool until warm.
- Shred with fork and place meat in a crock pot. When ready to serve, add 2 cups water and turn crock pot to low heat.
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