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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.
Posted in Beef | No Comments »
February 1, 2008 by Scott.
Ingredients:
- 2 lbs cubed stewing beef
- ~15 baby carrots or more , halved
- 1/2 Cup dried minced onion
- 3 Large potatoes, cubed
- 1 can (10 3/4 ounces) tomato soup
- 1 soup can water
- 1 teaspoon salt (to taste)
- 2 tablespoons vinegar (any will do)
- pepper to taste
Directions:
Combine all ingredients in 3.5 to 5-quart slow cooker layering bottom with carrots and potatoes. Heat on high for 5-6 hours or low 10-12 hrs. Makes 4-6 servings.
Posted in Slow Cooker, Beef | No Comments »
August 1, 2007 by admin.
Ingredients:
Directions:
Serve with hot flour tortillas.
Posted in Mexican, Beef | No Comments »