Mom makes this recipe all the time. Mike loves it. I don't make it often (we don't eat beef often...) but when I do he is always happy. It goes a long way and we often freeze the left overs.
BBQ Beef
(recipe from ShaRon Houghton)
1 roast beef
Make a paste to rub over the roast with the following ingredients:
1 1/2 t. salt
1 t. garlic salt
2 t. Worcestershire sauce
1/2 t. pepper
2 t. celery salt
Rub the paste on the roast and bake in over, covered, for 6 hours at 250 degrees. (put oil in bottom of pan) This works well in a Dutch oven. Pour off liquid, cool and slice (or tear apart). Then add the following:
1 c. Russian Dressing
1 c. BBQ Hickory Sauce
1/2 c. sugar
Blend and pour over meat. Cook one hour. Serve with buns.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Sunday, January 27, 2013
Mexican Meat Mix
This is another of our favorite recipes. This is great because you can make a huge batch and then freeze the rest.
Mexican Meat Mix
(from Make a Mix cookbook)
5 lbs beef roast (or 2.5 beef, 2.5 pork)
3 T vegetable shortening
3 onions, sliced (or chopped, whichever you prefer)
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t. garlic powder
4 T. flour
4 t. salt
1 t. ground cumin
Juices from beef roasts
Preheat oven to 200 degrees. Place roasts in large roasting pan. Do not add salt or water. Cover with tight lid and roast about 12 hours, until well done. Drain meat, reserve juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilies. Saute one minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook one minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix. (can use for burritos, chimichangas, etc)
Mexican Meat Mix
(from Make a Mix cookbook)
5 lbs beef roast (or 2.5 beef, 2.5 pork)
3 T vegetable shortening
3 onions, sliced (or chopped, whichever you prefer)
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t. garlic powder
4 T. flour
4 t. salt
1 t. ground cumin
Juices from beef roasts
Preheat oven to 200 degrees. Place roasts in large roasting pan. Do not add salt or water. Cover with tight lid and roast about 12 hours, until well done. Drain meat, reserve juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilies. Saute one minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook one minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix. (can use for burritos, chimichangas, etc)
Barbecued Spare Ribs or Short Ribs
This is one of Mike's favorite meals. He requests this meal for special occasions, like birthdays.
Barbecued Spare Ribs or Short ribs
5lbs spare ribs or short ribs
2 med. onions sliced
1 Tbls vinegar
2 Tbls Worcestershire
1 Tbls salt
1 tsp paprika
1 tsp chili powder
3/4 cup Ketchup
1/2 tsp red pepper
1/2 tsp black pepper
3/4 cup water
(go easy on the red pepper unless you like it really hot)
Select meaty spare ribs and have cut in 2" pieces. Sprinkle with salt, pepper, and flour. Place in roaster and cover with sliced onions. Pour over this the sauce made with the remaining ingredients. Cover and bake in 350 degree oven for 3 hours. (You want the meat to be falling apart, if not, then cook a little longer) Baste occasionally, turning meat over once or twice. Remove cover during last 15 min. of baking.
Barbecued Spare Ribs or Short ribs
5lbs spare ribs or short ribs
2 med. onions sliced
1 Tbls vinegar
2 Tbls Worcestershire
1 Tbls salt
1 tsp paprika
1 tsp chili powder
3/4 cup Ketchup
1/2 tsp red pepper
1/2 tsp black pepper
3/4 cup water
(go easy on the red pepper unless you like it really hot)
Select meaty spare ribs and have cut in 2" pieces. Sprinkle with salt, pepper, and flour. Place in roaster and cover with sliced onions. Pour over this the sauce made with the remaining ingredients. Cover and bake in 350 degree oven for 3 hours. (You want the meat to be falling apart, if not, then cook a little longer) Baste occasionally, turning meat over once or twice. Remove cover during last 15 min. of baking.
Tuesday, April 12, 2011
Hearty Beef Stew (slow cooker)
I don't make Beef Stew very often but I saw this recipe and it looked really good. We ate it tonight and it was great. I will definitely be making this again. I am just copy and pasting directly from the blog I found the recipe from. I really like her food--very normal ingredients, not all fancy--just easy to make and good food. Check out her blog if you like some of these recipes I've posted.
Hearty Beef Stew {Slow Cooker}
from melskitchencafe.com
*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browing = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!
*Serves 6-8
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.
Recipe Source: adapted from Cook’s Country Dec/Jan 2011
Hearty Beef Stew {Slow Cooker}
from melskitchencafe.com
*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browing = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!
*Serves 6-8
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.
Recipe Source: adapted from Cook’s Country Dec/Jan 2011
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