4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
4 cups Burgundy wine
1 1/2 cups canola oil
1 1/2 cups soy sauce
2 cups oyster sauce
1 tablespoon garlic, minced
1 1/2 teaspoons dried oregano
8 (6 ounce) fillets filet mignon
1/2 cup butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper
In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
Place filet mignon filets in a 9×13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
Grill marinated filets to desired doneness, turning once. Place filets in a clean 9×13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
1 lb lean ground beef
1 lb bulk pork sausage (or Italian sausage)
2 zucchini squash — thinly sliced and halved
2 summer (yellow) squash — thinly sliced and halved
1 T. onion flakes OR 1/2 an onion diced
1 T. Italian seasoning
1/2 t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt
2 14.5 oz. cans of Southwestern Diced tomatoes (with cilantro and lime)
1 14.5 oz. can of water
In a very large, deep skilled (or stock pot) brown the ground beef, sausage, and onion until the meats are no longer pink. Be especially sure the pork is cooked all the way through. Use medium-high heat to brown the meat.
As the meat is cooking add the spices and stir.
Once the beef and pork are cooked, add the zucchini and yellow squash. You may need to reduce the heat at this point.
Stir frequently and allow the squash to become somewhat tender.
Add the cans of tomatoes (juice included).
Add a can of water.
Continue to stir and cook the vegetables for about another ten minutes on med-low heat.
Reduce heat to a simmer and allow the squash to cook to your level of tenderness. DO NOT over cook or you’ll have a mushy mess.
Plate and enjoy.
Add a sprinkle of black pepper or a shot of Worcestershire sauce for extra flavor.
1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 tablespoons taco seasoning
2 teaspoons beef bouillon granules
1 teaspoon sugar
1/4 cup cold water
3 tablespoons all-purpose flour
In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2-1/2 hours or until meat is tender.
Remove roast to a platter and keep warm.
For gravy, pour 2 cups pan juices into a saucepan. Combine cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast.
Freeze option: Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
For the Steak
12 ounces rib eye, between 1/2 and 1 inch thick
fresh ground black pepper
For the (Optional) Sauce
1/3 cup dry red wine
1 – 2 tablespoon freeze dried shallots
1 tablespoon butter
Preheat the oven to 350 degrees.
Bring the steak to room temperature.
Rub the steak on both sides with the olive oil, salt, and pepper. Let it sit while you preheat a cast iron skillet over high heat, about 4 minutes.
Place the steak in the skillet, and don’t move it for 3 minutes.
Flip the steak, and leave it alone for another 3 minutes.
Put the skillet into the preheated oven for 5 minutes. (This will be medium rare.)
Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.
While the steak is resting, deglaze the pan with the red wine, and put back over high heat. Scrape up any bits of steak stuck to the pan.
Add the shallots to soften in the wine as it reduces.
Finish the sauce by swirling in the butter to incorporate.
Pour sauce over steak.
2-1/4 lb sirloin tip roast, cut into 1-inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp canola oil
1 (1-oz) envelope dry onion soup mix
4 cups beef broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups uncooked medium egg noodles
Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.
Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.
Place meat into slow cooker. Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.
Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender
10 red new potatoes, skin left on, halved
1/2 onion, diced
3 large carrots, washed and cut in big pieces
4 large garlic cloves, minced
2 stalks celery, sliced thinly
3 bay leaves
3 pounds stewing beef, cubed
1 tablespoon salt
1 teaspoon ground black pepper
1/3 cup flour
4 tablespoons olive oil
1 cup mushrooms, halved
1-1/2 cups beef broth
1 bottle of beer
2 cans tomato sauce
1 large sprig of thyme
1 large sprig of rosemary
Place the potatoes, onion, carrot chunks, garlic and celery in the bottom of an 8-quart slow cooker. Top with bay leaves.
Season beef with salt and pepper in a bowl. Add flour and toss to coat.
Heat olive oil in a large skillet over medium-high heat. Saute beef in batches until the pieces are browned on all sides. If the pan starts to run dry, add a little more olive oil.
Add the cooked meat to the slow cooker and top with mushrooms.
In a bowl, mix the beef broth, beer and tomato sauce. Pour the mixture into the slow cooker.
Place the sprigs of thyme and rosemary on top and put the lid on the slow cooker.
Cook for 8 hours on low heat or 4 hours on high.