November 12, 2011 by Scott.

Ingredients
- 4lbs beef round roast (or other lean roast)
- 2 tsp ground black pepper
- 1 large onion - diced
- 1 (7 oz) can chopped green chilies
- 2 tsp cayenne pepper
- 1 tbsp garlic powder
- 2 tsp ground cumin
- 1 (7 oz) can chipotle peppers in adobo sauce
- 1 cube beef bouillon

Directions
1. Trim the roast of excess fat and cut into four pieces
2. Rub roast with black pepper and place into slow cooker
3. Add all other ingredients and pour in water to cover 1/3 of the roast
4. Cover and cook on high until meat begins to fall apart (about 8 hrs) - add water if needed
5. Turn the slow cooker to low, remove meat and shred.
6. Return shredded meat to slow cooker and cook for about 20 minutes

Posted in Slow Cooker, Mexican, Beef | No Comments »

October 19, 2011 by Scott.

Make your own pastrami!

Ingredients
- 5 lbs corned beef brisket
- 3 tbsp coursely ground black pepper
- 2 tbsp ground coriander
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp vegetable oil
- heavy-duty aluminum foil

Directions
1. Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer.
2. Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef.
3. Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape.
4. Place in a 240 degree F. oven for 5 hours.
5. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard.

Note: If you like it spicy leave the rub on. If you prefer more mild, scrap off the spice rub before slicing.

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January 17, 2011 by Scott.

This makes 16 servings!

Ingredients
- 4 Tblsp vegetable oil
- 3 Large onions, chopped
- 4 Large garlic cloves, minced
- 4 lbs lean stew beef; cut in small cubes
- 3 lbs bulk pork sausage
- 2 (1-lb. 12oz) cans chopped tomatoes
- 2 (6-oz) cans tomato paste
- 6 Tblsp chili powder
- 3 Tsp cumin
- 1 Tblsp oregano
- 2 (1-lb) cans baked beans
- 2 Tsp salt
- 2 Tsp sugar
- 2 Tblsp unsweetened cocoa powder
- 2 (15-oz) cans kidney beans, drained
- 1 (15-oz) can pinto beans, drained

Directions
1. In a large sauce pan, heat oil and saute’ onion and garlic until soft, but not brown
2. Add beef and sausage
3. Cook until brown; pour off fat
4. Add tomatoes, tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar, cocoa powder
5. Simmer partially covered for 2-hours - stirring often (if it gets too dry, add some water as it cooks)
6. Stir in kidney and pinto beans
7. Cook 30 minutes longer or until meat is very tender
8. Remove any excess fat before serving

Posted in Beef | 1 Comment »

June 20, 2010 by Scott.

Produces 4 servings.

Ingredients:
- 1lb sirloin steak, thinly sliced across the grain
- 16 medium green onions, cut into 2-inch pieces
- 2 tbsp low-sodium soy souce
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tsp dry sherry
- 2 tsp hoisin sauce
- 1 tsp rice vinegar
- 1 tsp chile paste with garlic
- 1/4 tsp salt
- 2 tsp peanut oil
- 1 tbsp minced peeled fresh ginger
- 1 tbsp minced fresh garlic

Directions:
1. Combine: soy souce, sugar, cornstarch, sherry, hoisin sauce, vinegar, chile paste, & salt, stirring until smooth
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add ginger, garlic and beef; saute’ for 2 minutes or until beef is browned.
3. Add green oinon pieces; saute’ 30 seconds
4. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Posted in Chinese, Beef | No Comments »

June 24, 2009 by Scott.

Ingredients:
- 2 1 1/3-pound flank steaks
- 1 Tblsp dried oregano
- 2 tsp ground cumin
- Course kosher salt
- 1/4 cup extra-virgin olive oil
- 1 1/4 cups thinly sliced green onions (about six)
- 1 12-oz bottle dark beer
- 1/2 cup Worcestershire souce

Directions:
1. Lightly score flank steaks about 1/8 in. deep on both sides in a crisscross pattern at 1/2-in intervals
2. Place steaks in 13×9x2 in glass baking dish
3. Sprinkle steaks on both sides with oregano, cumin, generous amount of coarse salt and freshly ground pepper
4. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat
5. Add green onions, beer and Worcestershire sauce, turning steaks several times to coat both sides
6 Cover and chill at least 3 hrs, turning occasionally

Posted in BBQ, Beef | No Comments »

March 26, 2009 by Scott.

This is a nice easier chili than the other and a bit healthier as well.

INGREDIENTS:
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound ground turkey
- 3 (15 ounce) cans black beans, undrained
- 1 (14.5 ounce) can crushed tomatoes
- 1 1/2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil leaves
- 1 tablespoon red wine vinegar

DIRECTIONS
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar.

Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Posted in Side dish, Beef | No Comments »

January 29, 2009 by Scott.

There is a lot of stuff in this thing, but it is well worth it!

Ingredients:
- ~3 pounds meat (ex: 1.22lbs ground turkey, 1.22lbs Hot Turkey sausage, 1.22lbs Hot Pork sausage)
- 3 (15 ounce) cans chili beans, drained
- 1 (15 ounce) can chili beans in spicy sauce
- 3 (14 ounce) cans diced tomatoes (with spices) with juice
- 1 (14 ounce) can petite diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 4 cubes beef bouillon
- 1/2 cup beer (or more up to 1 full bottle)
- 3 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar

- 3 stalks celery, chopped (optional)
- 1 tablespoon bacon bits (optional)

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the meat into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, bacon bits, bouillon, and beer.

3. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar.

4. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

5. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.

The longer the chili simmers, the better it will taste. Remove from heat and serve.

Posted in Side dish, Beef | No Comments »

September 18, 2008 by Scott.

INGREDIENTS (8 Servings)

- 1 (3 pound) boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 (18 ounce) bottle barbeque sauce

DIRECTIONS:

1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
2. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Note: I shredded the meat in the slow cooker, but it was a little more difficult to really shred into smaller pieces.

Posted in Slow Cooker, BBQ, Beef | No Comments »

September 17, 2008 by Scott.

INGREDIENTS (6 servings):

- 3 pounds beef chuck roast
- 1/3 cup soy sauce
- 1 (1 ounce) package dry onion soup mix
- 2 teaspoons freshly ground black pepper

DIRECTIONS:

1. Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add the fresh ground pepper over the top.
2. Cover and cook on low for 22 hours.

Posted in Slow Cooker, Beef | No Comments »

May 12, 2008 by Scott.

Coat a heavy bottomed skillet with olive oil and place it on the stove on medium-high heat. When the oil simmers, add the steak. When you see a dark crust forming along the bottom edges (about 3-4 minutes). Flip the steak and place in an oven preheated to 450 for 5-7 minutes depending on meat thickness.

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