19 Aug Spicy Beef Brisket

Make sandwiches by adding your favorite BBQ sauce, thinly sliced onions or pickles, and a freshly baked bun.

Ingredients:

  • 2 T salt
  • 1 T garlic powder
  • 1 T onion powder
  • 1 T ground black pepper
  • 1 T sugar
  • 2 tsp dry mustard
  • 1 bay leaf, crushed
  • 4 lbs beef brisket, trimmed
  • 1 1/2 cups beef stock

Directions:

1.  Preheat the oven to 350.

2.  Make a dry rub by combining salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf.

3.  Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

4.  Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

5.  Trim the fat and chop. Top with juice from the pan or make sandwiches with your favorite sauce and toppings.

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13 May Stir Fried Beef, Broccoli and Sweet Potato

Can also be made with kale. Serve with rice.

Ingredients:

  • ¼ cup water
  • 1 T brown sugar
  • 3 T oyster sauce or fish sauce
  • ¼ tsp dried crushed red pepper
  • 1 lb flank steak, cut in half lengthwise then crosswise into ¼ inch thick slices
  • 1 ½ T flour
  • 2 ½ T sesame oil
  • 4 cups broccoli florets
  • 1 peeled sweet potato, cut in half lengthwise then in 1/3 inch thick slices
  • 2 tsp chopped fresh ginger

Directions:

1.  Stir first four ingredients in small bowl until sugar dissolves.

2.  Place beef in large bowl and sprinkle salt and pepper, then add flour and toss to coat.

3.  Heat 1 ½ T oil in large wok over high heat. Add beef and stir fry until no longer pink outside, about 3 minutes. Transfer to medium bowl.

4.  Heat 1T oil in same skillet. Add broccoli, sweet potato and ginger. Sprinkle with salt and pepper, then add sauce. Cover, reduce heat and cook until vegetables are tender, about five minutes. Add beef, tossing until sauce coats beef, about one minute.

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01 Oct Beef Bolognese

Ingredients:

  • 2 Tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 3 celery stalks, finely chopped
  • 3 medium carrots, finely chopped
  • 1 1/2 pounds ground, grass-fed beef
  • 2 ounces fettuccine per serving
  • 3/4 cup dry red wine
  • Handful fresh thyme sprigs
  • 3 cups low sodium vegetable stock
  • 1/4 cup tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 cup milk
  • Grated parmesan for garnish

Directions:

1.  Heat the olive in a big saucepan and sauté the onions, celery, and carrot until soft.  Add the ground beef.  Break up with a large spoon and cook until browned, about fifteen minutes.  Add the wine, bring to a boil and cook for about a minute scraping up the brown bits.  Add about 2 1/2 cups of the broth, thyme, and tomato paste then stir to combine.  Let simmer for about 1 1/2 hours. Season with salt and freshly ground pepper.

2.  Bring milk to a simmer in a small sauce pan.  Add to the Bolognese, mostly cover, and let simmer for about 45 minutes until the milk is incorporated.  Add a little more stock as needed so it doesn’t get too dry.

3.  Cook the pasta in salted water, drain, and mix with the appropriate amount of sauce. This is great to freeze in quart size freezer bags for quick dinners in the future.  Top with freshly grated parmesan.

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