Posts Tagged ‘beef’

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Crock Pot BBQ Ribs

June 18, 2013

Discovered by my husband.

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Ingredients:

4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano

Directions:

In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

 

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Crock Pot Beef Stroganoff

December 19, 2011

Got this recipe from a friend and will be making it within the next week.  Super easy, and mostly ingredients I’d already have in my house.

2 cans cream of mushroom soup

2 cans cream of chicken soup

1 packet onion soup mix

1 cup sour cream (stir all above together)

Add 2 lbs cut up beef (mix into soup).

Cook 6 to 8 hours on low (I would recommend) or 4 to 6 hours on high.

(Optional: also add french cut green beans)

Serve over noodles or rice.

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Maple-Whiskey Glazed Beef Brisket

January 28, 2010

As recommended by @CrockPotWizard (Twitter)

Original recipe here.

maple-whiskey glazed beef brisket from @crockpotwizard

Ingredients:

* 1 tsp. ground red pepper
* 1 tbsp. coarse salt
* 1/2 tsp. freshly ground black pepper
* 1 1/2 to 2 lbs. beef brisket, scored with a knife on both sides
* 2 tbsp. olive oil
* 1/2 cup maple syrup
* 1/4 cup whiskey
* 2 tbsp. packed brown sugar
* 1 tbsp. tomato paste
* Juice of one orange
* 2 cloves garlic, mashed
* 4 slices (1/16″ thick each) fresh ginger
* 4 slices (1/2″ X 1 1/2″) orange peel

Directions:

1.) Combine red pepper, salt & black pepper in small mixing bowl. Rub over brisket. Place brisket in resealable plastic good storage bag. Set aside.
2.) Combine oil, syrup, whiskey, sugar, tomato paste, orange juice, garlic, ginger & orange peel in mixing bowl. Stir to mix. Pour mixture over brisket in resealable storage bag.
3.) Marinate brisket, refrigerated, at least 2 hours or overnight.
4.) Transfer brisket & marinade to slow cooker. Cover, cook on LOW 7 – 9 hours, turning brisket once or twice. Adjust seasonings to taste. Slice thinkly across the grain & serve.

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Beef Stroganoff

January 22, 2010

From my friend Betty Ann.

Ingredients

* 2 pounds beef chuck roast
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 ounces butter
* 4 green onions, sliced (white parts only)
* 4 tablespoons all-purpose flour
* 1 (10.5 ounce) can condensed beef broth
* 1 teaspoon prepared mustard
* 1 (6 ounce) can sliced mushrooms, drained
* 1/3 cup sour cream
* 1/3 cup white wine
* salt to taste
* ground black pepper to taste

Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

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Japanese Beef Stew

January 22, 2010

As recommended by @CrockPotWizard (Twitter)

Original recipe here.

Cook Time
10-12 hours on LOW
6-8 hours on HIGH
Slow Cooker
4 – 4.5 Quarts
5 – 5.5 Quarts
Yields
6-8 servings

Ingredients

2 tablespoons vegetable oil
2 pounds beef stew meat, cut in 1-inch cubes
1 cup water
1/2 cup Japanese sake (or dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
4 medium carrots, peeled and sliced on the bias
3 medium Yukon Gold potatoes, peeled and chopped
1 white onion, peeled and chopped

Directions

1. In a large skillet placed on stovetop set to medium-high heat, add oil.
2. Once the oil is hot, sear beef on all sides, turning as each piece browns.
3. Transfer the beef to the stoneware and place on slow cooker heating base. Add all of the remaining ingredients and mix well.
4. Cover and cook on High for 4 to 6 hours or on Low for 10 to 12 hours.

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Italian Meatloaf

January 18, 2010

NOT like typical American meatloaf at all…

Ingredients:

Ground beef (1.5 – 2 lbs)
Tomato/spaghetti sauce
Prosciutto (about 4 slices)
Mozzarella, shredded
2 eggs, beaten
1/2 cup breadcrumbs (low-carb: crushed pork rinds work well)
garlic salt
pepper
Mrs. Dash Italian seasoning mix (garlic & herbs) or other seasonings to taste

Directions:

Preheat oven to 375

Put ground beef into a large-ish bowl
Add beaten eggs; mix well (using your hands works best)
Add breadcrumbs (pork rinds); mix well

On a long piece of wax paper, flatten out ground beef into a long rectangular shape – make as flat as possible while staying on the wax paper

Season ground beef with garlic salt, pepper, Mrs. Dash, seasonings of choice

Tear the prosciutto into pieces and sprinkle across rectangle of ground beef. Do the same with shredded mozzarella. Don’t get too close to the edges of the rectangle

Pour a small amount of sauce along the length of the ground beef, not getting too close to the edges of the rectangle

Using the wax paper, roll the ground beef into a loaf. Roll as tightly as possible, pushing in the sides to keep filling from falling out. While rolling, add additional prosciutto and/or mozzarella as needed to fill in holes. When rolled into a loaf, pat down the sides and seam to keep it all together.

Add a small amount of additional seasonings onto the outside of the meat loaf

Put meatloaf into a baking pan (spray bottom of pan with Pam first). Cover liberally with tomato sauce.

Bake at 375 for 45-60 minutes. (Use meat thermometer to check when internal temperature reaches 130 degrees.)

Remove from oven. Sprinkle additional mozzarella cheese on top of meatloaf, and cover with additional tomato sauce. Bake another 10 – 15 minutes or until cheese is melted and sauce is hot.

Note: Use broiler for final step if you prefer cheese to be browned.

Slice and serve. Excellent in sandwiches as leftovers.

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Crock Pot Goulash

January 18, 2010

Ingredients:

1 1/2 lb ground beef
1 sweet onion
2 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp pepper
2 can diced tomatoes
1 cup tomato sauce of choice
1 – 2 cups uncooked pasta shells

Directions:
Brown ground beef and onion. Place in crock pot.

Season with salt, pepper, paprika, garlic powder.

Add tomatoes, sauce, and shells. Mix well.

Cook in crock pot for 4 to 6 hours.

Option: Leave shells out of mix until 45 min prior to end of cooking, then add shells.