Guinness-Braised Short Ribs with Cheese-Bacon Grits

Ingredients

for the braised short ribs
3 lbs beef short ribs
1/2 Cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 Cup olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
4 cloves garlic, minced
3 Cups beef broth
1 Cup Guinness beer
1/3 red wine vinegar
1 Tablespoon tomato paste
1 Tablespoon brown sugar
1 teaspoon thyme
2 teaspoons chipotle powder

for the cheese bacon grits
1 1/2 Cups milk
1 1/2 Cups water
1 Cup quick cooking grits
1 Cup shredded cheddar cheese
1 lb bacon, crispy and crumbled
1/4 Cup parsley, minced for garnish

Preparation

1. Preheat oven to 300.

2. Pat ribs dry with paper towels.  Combine flour, salt and pepper in a plastic bag. Add short ribs one at time to bag and coat with mixture and set aside.

3. Pour olive oil into a dutch oven. Over high heats, sear short ribs in batches until brown on all sides. When browned, set aside.

4. Reduce heat to medium, add onion, celery, carrot and garlic and fry until soft about 15 minutes.

5. Return short ribs to dutch oven, add beef broth, vinegar, beer, tomato paste, brown sugar, thyme and chipotle powder. Cover, and place in oven and cook until tender about 3 hours.

6. When shorts ribs are done begin making grits by placing milk and water in a 3 quart saucepan over medium heat. Bring to boil, stirring frequently. Add grits slowly, stirring constantly. Lower heat and cook until thick, about 10 minutes. Remove from heat and add 3/4 of the cheese and bacon and stir until the cheese is melted.

7. To serve: place a spoonful of grits in a shallow bowl; sprinkle with more cheese and bacon. Place a short rib on top and drizzle with cooking liquid, and garnish with parsley.

Serves 6

Shepherd's Pie

Ingredients

Garlicky Potato Topping

• 4 large russet potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• 1/2 Cup sour cream
• 1/4 to 1/2 Cup beef broth
• 4 Tablespoons unsalted butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray

Filling

• 4 slices bacon, cut into thin strips
• 1 Tablespoon vegetable oil
• 2 medium onions, chopped
• 1/2 teaspoon + 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 pound ground beef
• 2 to 3 medium carrots, roughly chopped, (about 1 Cup)
• 3/4 Cups frozen peas, thawed
• 2 garlic cloves, minced
• 2 Tablespoons tomato paste
• 1 Tablespoon all purpose flour
• 1 (12-ounce) bottle dark beer
• 1/2 Cup beef broth
• 1 teaspoon finely minced fresh rosemary
• 1/2 teaspoon freshly ground black pepper
• 1/2 Cup grated Swiss or Cheddar Cheese
• 2 Tablespoons chopped fresh parsley

Preparation

Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.

Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.

Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

6-8 Servings

Spaghetti Three Way

Ingredients

1 pound ground beef

1 Cup diced onion

1 garlic clove, pressed

2 (15 oz) cans tomato sauce

1 1/2 Cups water

2 teaspoons unsweetened cocoa

2 Tablespoons + 1 teaspoon Chili powder

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper, or to taste

1 1/2 teaspoons cider vinegar

1 16oz package of  spaghetti (cook according to directions)

2 (15 oz) cans red kidney beans

2 (8 oz.) cans tomato paste

Garnish

12 oz Package Shredded Monterey/Colby Jack Cheese
1 Medium Onion (diced)
Chili Sauce (Heinz)

Red Pepper flakes if desired

Preparation

1. Crumble beef into a dutch oven. Cook over medium-high heat until no longer pink;  drain oil and return to pan.  Add diced onion, garlic, beans, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a boil. Reduce heat to simmer. Simmer for 1 hour, stirring frequently. add more water as necessary to make consistency of a meat sauce. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.

To assemble for individual serving. Place a generous helping of spaghetti on large shallow bowl or plate. Add approximately 3/4 Cup Chili, 2 Tablespoons Chili Sauce, Chopped Onions (to taste) and 1/2 Cup Shredded Monterey Jack and Colby Cheese Mix and Red Pepper flakes

Crock-Pot Hot Beef Sandwiches Au Jus

Ingredients

• 4 pounds beef rump roast
• 2 envelopes dried onion soup mix
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 1 Tablespoon minced garlic
• 2 cans (10 1/2 ounces) beef broth
• 1 bottle (12 ounces) dark beer
•   Crusty French rolls, cut in half

1. Trim excess fat form beef and discard. Place beef in crock-pot.

2. Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl. Pour mixture over beef. Cover; cook on HIGH 6-8 hours or until beef is fork-tender.

3. Remove beef from Crock-Pot. Shred beef with 2 forks. Return beef to cooking liquid; mix well. serve on crusty rolls with extra cooking liquid (jus) on side for dipping.

Makes 8-10 servings

Cuban Braised Beef and Peppers

Ingredients

• 28 ounce can diced tomatoes, drained
• 2 red bell peppers, sliced
• 1 onion, cut into wedges
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 1/2 pounds flank steak, cut across into thirds
• 1 Cup long-grain white rice
• 1 avocado, sliced
• ¼ Cup fresh cilantro, chopped
• Fresh lime wedges

Preparation

1. In a 5 to 6 quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, salt and pepper. Stir; add flank steak. Cook covered until the meat is tender and pulls apart easily, on high for 4-5 hours or on low for 7-8 hours.

2. Cook rice just before serving, according to package directions.
Using two fork, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the sliced avocado, cilantro, and lime wedge. 

* If you want some heat, add a teaspoon of red pepper flakes to the tomato mixture.

Crock Pot Roast and Veggies

Ingredients

• 3-4 lb pot roast
• 2 cans cream of mushroom soup
• 2 cans of water
• 1 packet onion soup mix
• 8-12 new red potatoes, cut it half
• 6 turnips, quartered
• 1 medium onion, chopped into large pieces
• 2 carrots, sliced 1" thick
• 2 cloves garlic, minced
• 1 bay leaf
• Flour
• coarse salt
• Fresh ground black pepper

Preparation

1. Season the roast with salt and pepper, then dust with flour.

2. Sear the meat in hot frying pan or about a minute per side. 

 

3. In a large measuring cup whisk together the canned soup, dry soup and water. Put the roast in crock pot, add all vegetables except the onions, carrots and potatoes.  Pour soup mixture over the top. Cook on low for 5 hours. Add the onions, carrots and potatoes. Cook for an additional  2 1/2 hours.

 

The soup will create a fantastic gravy.  

Beef Satay with Spicy Peanut Dipping Sauce

  

Ingredients

• 2 1/2 pounds flank steak
• 1/2 Cup sake
• 3 Tablespoons soy sauce
• 2 Tablespoons ponzu
• 2 Tablespoons hoisin
• Juice of 1 lime
• 2 garlic cloves, crushed
• 1 teaspoon ginger, minced

Spicy Peanut Dipping Sauce

• 1/2 Cup peanut butter
• Juice of 2 limes
• 1-2 Tablespoons warm water
• 1 Tablespoon soy sauce
• 1 Tablespoon hoisin
• 1 teaspoon fish sauce
• 1 teaspoon ponzu
• 1 teaspoon siracha chili sauce
• 1 teaspoon honey
• crushed red pepper flakes
• 4 garlic cloves, crushed
• 1 Tablespoon crushed fresh ginger
• 2 Tablespoons chopped cilantro

Preparation

1. Combine sake through the rest of the ingredients to make a marinade. Cut the beef into long thin strips. If it is slightly frozen it is easier to cut. Place the beef in a gallon zip-lock bag and pour marinade over meat. Place in the refrigerator for 1 hour up to overnight.

2. Mix dipping sauce ingredients in a food processor and blend into a smooth sauce. Additional water can be added until you like the consistency and flavor.

3. Thread the beef strips onto skewers and grill for approximately 1 minute per side. Remove from heat and serve with dipping sauce

Serves 4

  

Mustard Glazed Corned Beef

 

 

Ingredients

• 1 Corned Beef Brisket 4-5 pounds
• 8 Whole Black Peppercorns
• 2 Bay Leaves

Glaze

• 1/2 Cup Dijon Mustard
• 1 teaspoon Dry Mustard
• 1/2 Cup Honey
• 1/3 Cup Sherry Wine Vinegar
• 1/3 Cup Light Brown Sugar
• 1 teaspoon Sesame Oil

 

Preparation

1. Place brisket in a large pot. Add  water to cover. Cover pot and refrigerate brisket at least 6 hours or overnight.

2. Drain brisket. Add water to cover, peppercorns, and bay leaves. Bring to a boil. Reduce heat, cover and simmer until tender, approximately 3 1/2 hours. Drain brisket. Cool, cover and chill overnight.

3. Transfer brisket to a heavy shallow roasting pan, fat side up. Bring brisket to room temperature.

4. Preheat oven to 350 degrees. Whisk mustard's in a small, heavy saucepan. Stir in remaining ingredients. Simmer 5 minutes, stirring constantly. Spread glaze evenly over top of brisket. Bake until heated through, about 45 minutes, covering with additional glaze every 10 minutes.

5. Remove from oven and let rest at least 15 minutes.

6. Cut across the grain into thin slices.



6-8 servings

 

 

 

 

 

Baked Boneless Ribs with Sweet Spicy Smoky Chipotle Cherry Barbecue Sauce

Preheat oven to 250 degrees

2 pounds boneless pork or beef ribs your preference
coarse salt and fresh ground black pepper

• Spray a rectangular pan with cooking spray. Put ribs in pan and season heavily with salt and pepper on both sides.
• Cover pan tightly with aluminum foil. Cook in 250 degree oven for 2-3 hours or until temperature reaches 160 degrees.

Ingredients for Sauce

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3/4 cup cherry preserves (8 ounces)
• 1/8-1/4 cup minced and seeded chipotle chile in adobo sauce
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 
  

Preparation

• Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
• Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes. 
• Using an immersion blender; blend until smooth . When the meat is done; brush ribs all over with sauce and return to oven or broiler until crispy. on all sides. Any leftover sauce can be refrigerated for up to 2 weeks if it does not touch the meat.
• Most of the fat will have melted into the bottom of the pan. The meat will be so tender and juicy that you won't be able to lift it with a fork. This is so delicious!