Tag Archives: Beef

Classic Chicken Fried Steak (simplyrecipes)

Chicken Fried Steak

4 quarter pound cube steaks (pre-tenderized) or round steaks
a sprinkling of salt for pre-salting the meat
2 c flour for breading
2 t Kosher salt for breading
1 1/2 t garlic powder
1/2 t cayenne
2 eggs, beaten
1/2 c milk
Canola oil, rice bran oil, or other high smoke point oil or fat for frying

Pound steaks to an even thinness: If you are using round steak instead of the pre-tenderized cube steak, you will need to pound the steaks thin or they will be way too chewy. (Already tenderized cube steaks can also use some meat mallet attention to get more thin.) Place each steak between 2 pieces of plastic wrap. Using a meat mallet, rubber mallet, rolling pin or empty wine bottle, beat the steak until it is very thin, less than 1/4″. As you beat the steak, you will want to turn over often and spread out the plastic wrap which tends to wrinkle as you work. Salt meat, preheat warming oven: Sprinkle a little salt over the meat. Preheat the oven to 200° F. In the oven put a wire rack over a baking sheet. This will keep the finished steaks warm and dry while you cook the gravy. Dredge steaks in flour, egg and flour again: Prepare two wide, shallow dishes such as a pyrex casserole dish. In the first whisk together the eggs and milk. In the second, whisk together the flour, salt, cayenne and garlic powder. Working one at a time, dredge a steak into the flour. Using the heel of your hand, press the flour into both sides of the steak. Lift up the steak, shake off the excess flour and dip the steak into the egg wash, coating it on both sides. Lift the steak out of the egg wash, shake off the excess egg wash, and then dredge the steak again in the flour. Again, press the flour into the steak on both sides. Set aside on a plate. Repeat with remaining steaks. Pour enough oil in a large frying pan to cover the bottom by 1/4″. Heat the oil to 350° F or when you drop a little flour into the oil it sizzles. If the oil doesn’t sizzle it isn’t ready, if it burns the oil is too hot, reduce the heat. Working one at a time, lay a flour-egg-coated steak into the hot oil. Gently shake the pan a little to wash a little hot oil on the top of the steak. Or you can use a metal spoon to spoon some of the oil over the steak. This sets the coating. Fry until you see the edges of the steak turn golden brown, about 2 min. Carefully turn the steak over in the pan, and fry for 2 more min. Once both sides of the steak are golden brown, tip the steak up with a metal spatula to drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to keep warm. Repeat with the remaining steaks. Serve chicken fried steak with the gravy and a side of mashed potatoes.


3 T pan drippings
3 T flour
1/4 c whipping cream
1 3/4 c milk
freshly ground black pepper

In same pan, turn off the heat. Pour out all but about 3 T fat from the pan. Whisk in flour and turn the heat on to medium. Let the flour mix cook until it’s the color of milk chocolate, about 4 – 5 min stirring constantly. When the flour fat mix is smooth and a lovely milk chocolate color, slowly add the milk and cream, whisking constantly. Note that the mix will seize up initially and will loosen as you whisk in more liquid. Add milk to your desired thickness for gravy. If the gravy is too thick for you, add more milk. If it’s too thin, let it cook longer. Season with salt to taste. Season with lots of black pepper, to taste.


Taco Casserole with a Surprise Crust (centslessdeals)

1 lb ground beef, cooked and crumbled
1 packet taco seasoning
2 c nacho cheese Doritos, crushed
8 oz cream cheese, room temp
1/2 c salsa
2 c shredded cheddar cheese, divided
2 c shredded lettuce
2 medium tomatoes diced

Grease a 9 x 13 baking dish and add the crushed Doritos to the bottom of the pan. Cook ground beef and add taco seasoning as directed on the package. Spoon ground beef onto the crushed Doritos. In a medium sized mixing bowl, beat cream cheese, slowly add in salsa. Once thoroughly mixed, top ground beef with cream cheese mix. Top with 1 1/2 c shredded cheese. Bake at 350 F 25 – 30 min or until hot & bubbly. Top cheese with shredded lettuce, diced tomatoes and remaining 1/2 c cheese. Serves 4.

BEST Tater Tot Casserole (momontimeout)

1 lb lean ground beef (the leaner the better)
1/2 onion, diced
2 cloves garlic, minced
1 T Worcestershire sauce
1  15 oz can green beans, drained
1  10.75 oz can condensed cream of mushroom soup
2 c cheddar cheese, shredded
2 c frozen tater tots
salt and pepper to taste

Preheat oven to 375 F. Lightly grease an 8 or 9″ baking dish with cooking spray. Set aside. Brown ground beef in a large skillet over medium-high heat. Drain excess fat. Add onions to the skillet and sauté for 4 – 5 min until translucent. Add garlic and cook, stirring frequently, for an additional min. Stir in Worcestershire sauce and season with salt and pepper to taste. Transfer ground beef mix to the prepared baking dish and spread evenly. Top with cream of mushroom soup, followed by green beans, followed by the cheddar cheese. Make sure to season the green bean layer. Finally, top with tater tots. Bake for 35 – 40 min or until tater tots are golden brown and cheese is melted. Serve immediately.

Poor Potatoes Casserole (mirlandraskitchen)

1 1/2 lbs ground beef 20% fat or less
1 1/2 lbs potatoes
1  15.50 oz can of chili beans any brand
1  15.50 oz can of your favorite beans, drained (ie pinto or kidney beans)
1 t black pepper
15 oz grated cheese cheddar, white cheddar, pepper jack, etc.

Put a medium sauce pan of water on high. Peel potatoes and cut into chunks about the size of grapes. When the water boils, add potatoes and simmer over medium-high until cooked through. This will take 20 – 25 min. While potatoes cook, heat a large cast iron skillet on medium high. Add the hamburger, turn down to medium and stir occasionally until beef is browned. Preheat the oven to 350 F. Add chili beans (include all sauce in can) to the beef. Drain the other can of beans and rinse with water. Add to the beef. When the potatoes are fork tender drain them well. Add potatoes and pepper to the beef mix. Stir gently to combine. Spread to make an even layer in the skillet. Top with cheese and bake in preheated oven until casserole is hot through and cheese is melted and bubbly, about 15 min. Check to make sure the center is hot. If you are using a thermometer, it should read 160 F. Note: You can substitute leftover mashed potatoes if you wish. Warm them up and layer them on top of the beans/beef. Top with cheese and continue as directed. This can be baked in an ovenproof cast iron skillet or any similar sized casserole dish. If you do bake it in the skillet, remove any leftovers to a different container. It is not good for the cast iron to have a casserole sit in it for days. Makes 6 – 8 servings.

Fry Bread Tacos (Navajo Tacos) (lovebakesgoodcakes)

Fry Bread

2 c flour
1 T baking powder
1 t salt
1 c milk
oil for frying

In a medium bowl stir together flour, baking powder and salt. Stir in milk with a wooden spoon and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface knead the dough until smooth, at least 5 min. Let the dough rest for 5 min. Heat oil in a large, deep heavy skillet to 375°F. Oil should be about 1 1/2″ deep. Divide dough into 4 – 6 pieces and use a rolling pin to shape dough into 1/4″ thick circles. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels. Top fry bread with your choice Taco Topping and Garnish.

Tacos Toppings

1 lb taco seasoned meat (beef, pork or chicken)
2 c your favorite beans (refried, pinto, kidney, black)
3 c shredded lettuce
1 c Cheddar cheese, shredded
1 large tomato, chopped


sour cream
taco sauce (if desired)


Creamy Skillet Bacon Cheeseburger Dip (thechunkychef)

1 – 2 T olive oil
1 yellow onion, diced
1/2 lb ground beef
7 slices bacon
8 oz cream cheese, softened
3/4 c shredded Monterey Jack cheese
3/4 c shredded cheddar cheese
1 T Worcestershire sauce
1 t garlic powder
kosher salt and black pepper to taste
diced dill pickles, for garnish
minced fresh parsley, for garnish (opt)

Preheat oven to 350 F. Spray an 8″ cast iron skillet or 1 1/2 – 2 qt baking dish with non-stick cooking spray and set aside. To a large skillet, add bacon slices and cook over MED-LOW heat until browned and crispy. Remove to paper towel lined plate, reserving grease in skillet. Increase heat to MED-HIGH. Add onions and cook until soft and translucent, about 4 – 5 min. Add ground beef, crumble and cook until cooked through, about 4 – 5 min. Transfer beef to another paper towel lined plate to absorb excess grease. When bacon is cool enough to handle, crumble. Add crumbled bacon, cooked hamburger and onion, cream cheese, 1 c of the cheeses, Worcestershire sauce, garlic powder, salt and pepper to a large mixing bowl. Mix well. Transfer mix to prepared skillet or baking dish, top with remaining 1/2 c cheeses and bake until bubbly, about 12 – 15 min. Top cooked dip with diced dill pickles and a sprinkling of fresh parsley (if desired), and serve hot. Serve this with potato chips.


Beef Crostini with Horseradish Spread (afamilyfeast)

1 1/2 lbs rib eye steaks or strip steaks

Approx 1 1/2 – 2 hours before serving, trim beef of all fat and gristle, leaving about 1 lb of meat. Slice on the bias into slices about 3 – 4″ long and about 1 1/2″ wide. Place in a gallon zip lock bag.


1/4 c Worcestershire sauce
1/4 c red wine vinegar
1/4 c extra virgin olive oil
1 t garlic chili sauce
2 T sugar
1 t kosher salt
1/2 t freshly cracked black pepper

Mix all ingredients and add to meat in bag. Squeeze and move around so all pieces get covered. Seal and refrigerate 90 min to 2 hours, longer if you are using a cheaper cut of meat. Remove the meat from the bag and discard the marinade. Lay out the pieces of beef and pat dry on both sides. Heat the grill pan to medium high to high and brush some of the oil from the shallot bowl of oil onto the grill grates and fry 1/3 of the beef, laying each piece down, then after a min flipping with tongs. They will cook quickly. Once cooked, move to a plate or platter. Wipe pan between batches and cook the remaining 2 batches. To assemble, divide the spread between the twelve slices of grilled bread, top with the beef then again with the crispy shallots.


2 T prepared horseradish
1 T mayonnaise
1 T sour cream
4 oz cream cheese, softened
1 t lemon juice
1/2 t kosher salt
1/4 t freshly ground black pepper
1 t Worcestershire sauce
dash Tabasco sauce

Whip all ingredients and refrigerating until later.


4 oz shallots sliced into 1/4″ slices
2 c vegetable oil
inch French baguette (cut on the bias into 12 half slices)
1 T butter, softened

Heat a ribbed grill pan over medium high heat. Lightly butter both sides of each piece of bread and grill to form grill marks. Wipe the grill pan and remove from heat. Heat a medium sauce pan with oil to 275 F, no higher. Use a candy thermometer to gauge. Drop the shallots in and cook for about 8 min or until lightly golden brown. Move them to a plate to hold. Reheat the same oil to 350 F. Place a strainer over a metal bowl and have this standing by. Also cover a plate with paper towels. Once the oil is at 350 F, drop the shallots back in for only a few seconds to crisp then pour the whole pan, oil and shallots, into the metal bowl with the strainer. Lift the strainer out and shake out shallots onto the paper towels. Set these aside.


Old Fashioned Cheesy Scalloped Potato and Hamburger Casserole (wildflourskitchen)

2 lbs red potatoes, unpeeled and sliced thinly
2 T butter
1 medium sized white onion, diced
1 lb lean ground beef
2 c whole milk
1 c heavy cream
1/3 c flour
1/2 t coarse ground black pepper or to taste
1 1/2 t salt
1/2 t garlic powder
1 1/2 c shredded extra sharp cheddar cheese
1 1/2 c shredded mozzarella and provolone blend cheese


Preheat oven to 350º F. If using a 9 x 13 baking dish, grease with butter or cooking spray. Heat butter in cast iron skillet. Add onions and cook for 1 – 2 min. Add beef and cook until no longer pink. Move skillet from heat and with a slotted spoon remove beef and onions from skillet and place into a medium sized bowl. Pour out grease from skillet. Wipe out skillet with paper towel and butter insides and bottom if using to bake in. In large bowl whisk flour, salt, garlic powder and black pepper with milk and cream until completely combined. Using a mandoline (or kitchen knife), slice potatoes into 1/8″ slices. Layer 1/3 potato slices into the cast iron skillet (or baking dish). Sprinkle on 1/3 beef mix, then 1/3 cheeses, then pour on 1/3 cream and milk mix. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mix. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 – 45 min or until potatoes are tender. (Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.) (Can add an additional 1/2 c cheese on top during last 15 min.) Let rest for at least 15 min before serving. Garnish with a little snipped green onion or chopped parsley if you’d like. Serves: 6 – 8. Note: If using a 13 x 9 pan, use up to 3 lbs potatoes but keep the baking time the same. Yukon Gold potatoes, unpeeled, will also work. If using russets, it’s best to peel them first. You may want to increase the sauce and cheese if making a larger casserole.

Jamaican Oxtail Stew (cookingnytimes)

3 lbs oxtails, cut into segments by a butcher
Kosher salt  to taste
freshly ground black pepper to taste
3 T light brown sugar
2 Spanish onions, peeled and chopped
4 cloves garlic, peeled and minced
3 T fresh ginger, peeled and chopped
1 Scotch bonnet pepper, whole
3 sprigs fresh thyme
12 allspice berries
1 bunch scallions, trimmed and chopped
2 T sugar
3 T soy sauce
1 T Worcestershire sauce
3 T flour
3 T tomato ketchup
1 c butter beans, or a 10 1/2 oz can butter beans, rinsed and drained

Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon until it darkens and starts to smoke, about 6 min. When sugar is nearly black, add 2 T boiling water. (It will splatter.) Stir to mix. Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally until they are well browned. Remove oxtails to a bowl and keep warm. Add half of the onions, garlic and ginger to the pot, along with the pepper, thyme, allspice and a third of the scallions; stir to combine. Allow to cook until softened, approx 5 min. Return oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approx 1 hour, stirring occasionally. Add remaining onions, garlic and ginger to the pot along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approx 1 hour longer. Remove approx 1 c liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 min or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas. Serves 6 – 8.

Oma’s Beef Flatladen (quickgermanrecipes)

2 – 3 lb bottom round, chuck, etc.
6 slices lean bacon
1 onion, cut into chunks
4 garlic dill pickles, sliced
3 T butter, divided
salt, pepper
2 – 3 T corn starch in a bit of water (slurry)
mushrooms, quartered, to taste (opt)

Cut the meat into pieces, about 2 – 3″ square and about 3/4″ thick. Heat 2 T butter in large skillet. Brown meat well on all sides. Do not crowd, but do in several batches. Add extra butter if needed. Once meat is browned, add bacon and onion and brown briefly. Slowly add some hot water and gently stir to loosen browned bits at bottom of pan. Return meat to skillet and any meat juices. Add pickle slices and enough water to almost cover meat. Bring to simmer and cover. Simmer for 1 – 2 hours (depends on how tender the cut of beef is). Remove bacon (it will be soft and unpleasant to eat). Add quartered mushrooms for last 1/2 hour of cooking time. To thicken gravy, combine 2 – 3 T corn starch in a little cold water. Stir into cooking liquid until slightly thickened. Season gravy to taste with salt and freshly ground pepper. Note: Fry bacon in butter first, remove and then brown meat. You can use the crisp bacon to add to mashed potatoes or a salad. The size of your meat pieces can be larger or smaller. If you want this to be just meat and gravy, remove cooked meat, strain gravy to remove onions and pickles; thicken gravy. Or leave as is. You can turn this into the best beef stew by just adding cut-up potatoes, carrots and celery to the simmering meat after the first hour. Delicious! This recipe usually makes lots of delicious gravy. Freeze it for later use or add it to other recipes as needed.

Best Beef Sticks (bestjerkyrecipes)

2 lbs beef (or any meat type)
1 c water
1/4 t garlic powder
1/4 t onion powder
1 t liquid smoke
2 t mustard seed
4 t curing salt

Combine all ingredients and let sit in fridge for 24 hours. Form into rolls, about 3 and wrap up in foil. Make a bunch of tiny holes in the foil with a fork. Put directly on rack to allow the grease to drain/drip off. Bake it at 300 F for a little over an hour, cool and enjoy!

Natchitoches Meat Pies (cookscountry)


5 t vegetable oil, divided
3/4 lb 85% lean ground beef
3/4 lb ground pork
1 1/2 t salt, divided
1 t pepper , divided
1 onion, chopped fine
1 green bell pepper, minced
6 scallions, white parts minced, green parts sliced thin
3 garlic cloves, minced
1/4 t cayenne pepper
2 T flour
1 c chicken broth

Heat 2 t oil in 12″ skillet over medium-high heat until just smoking. Add beef, pork, 1 t salt and pepper and cook, breaking up pieces with spoon until no longer pink, 8 – 10 min. Transfer meat to bowl. Add remaining 1 T oil to now-empty skillet and heat over medium-high heat until shimmering. Add onion, bell pepper, scallion whites, 1/2 t salt, and 1/2 t pepper and cook until vegetables are just starting to brown, 3 – 5 min. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Return meat and any accumulated juices to skillet with vegetables. Sprinkle flour over meat and cook, stirring constantly until evenly coated, about 1 min. Add broth, bring to boil and cook until slightly thickened, about 3 min. Transfer filling to bowl and stir in scallion greens. Refrigerate until completely cool, about 1 hour. (Filling can be refrigerated for up to 24 hours.)


4 c flour
2 t salt
1 t baking powder
8 T vegetable shortening, cut into 1/2″ pieces
1 c chicken broth
2 large eggs, lightly beaten
1 qt vegetable oil for frying

Process flour, salt and baking powder in food processor until combined, about 3 seconds. Add shortening and pulse until mix resembles coarse cornmeal, 6 – 8 pulses. Add broth and eggs and pulse until dough just comes together, about 5 pulses. Transfer dough to lightly floured counter and knead until dough forms smooth ball, about 20 seconds. Divide dough into 16 equal pieces. (Dough can be covered and refrigerated for up to 24 hours.) Line rimmed baking sheet with parchment paper. Working with 1 piece of dough at a time, roll into 6″ circle on lightly floured counter. Place 1/4 c filling in center of dough round. Brush edges of dough with water and fold dough over filling. Press to seal, trim any ragged edges, and crimp edges with tines of fork. Transfer to prepared sheet. (Filled pies can be covered and refrigerated for up to 24 hours.) Adjust oven rack to middle position and heat oven to 200 F. Set wire rack in second rimmed baking sheet. Add oil to large Dutch oven until it measures about 3/4″ deep and heat over medium-high heat to 350 F. Place 4 pies in oil and fry until golden brown, 3 – 5 min per side using slotted spatula or spider to flip. Adjust burner if necessary, to maintain oil temp between 325 and 350 F. Transfer pies to prepared wire rack and place in oven to keep warm. Return oil to 350 F and repeat with remaining pies. Serve.

Grilled Marinated Flank Steak (justgetoffyourbuttandbake)

1 lb. flank steak
kosher salt
freshly ground pepper


1/4 c honey
1 T brown sugar
1/2 c reduced sodium soy sauce
1/4 c canola oil
4 cloves garlic, minced or 1 1/2 t Montreal Steak Spice
1/4 t ginger (opt)
1/2 t red pepper flakes (opt)
1 T fresh squeezed lime juice or lemon juice

Score the surface of the flank steak with 1/4″ deep knife cuts, about 1″ apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer ziploc bag and toss well. Coat the steak well with the marinade. Seal the bag and place in a dish. Chill and marinate for at least 2 hours and up to overnight. Take the steak out of the marinade bag and sprinkle generously on both sides with kosher salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4 – 6 min on each side.

How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That’s what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that’s what a well done steak will feel like! Flank steak is best eaten medium rare; well done will be tough. (Cooked 5 min on one side and 4 on the other, and it was perfect.)

DON’T SKIP THIS STEP!: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and LET REST FOR 10 MINUTES. Make very thin slices against the grain and at a slight diagonal so that the slices are wide. If you want, you can take the excess marinade and BRING IT TO A BOIL, simmer for several min and then serve it with the flank steak. This steak is also great served with salsa or horseradish sauce. Note: Double the marinade recipe if using anything over a 1 lb flank steak.

Korean Style Steak (leitesculinaria)

3 T sugar
6 T soy sauce
2 T oil & more for the grill rack
2 T toasted sesame oil
1 T grated peeled fresh ginger
3 cloves garlic, grated or minced
1 smallish shallot, minced
Kosher salt or sea salt and freshly ground black pepper
2 lbs hanger steak (can sub skirt steak, sirloin flap steak or flank steak)
handful thinly sliced scallions, for serving
toasted sesame seeds, for serving

In a large shallow bowl stir together sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots and salt and pepper to taste until the sugar has dissolved. Add the steak turn to coat it with the marinade, and let it sit at room temp for 15 min. Preheat a gas or charcoal grill until medium-hot. Lightly brush a paper towel with vegetable oil and using tongs rub the grill rack with the oiled paper towel. Transfer the steak to the grill, discarding the marinade. If desired, season the steak with salt and pepper, keeping in mind the soy sauce in the marinade contains quite a lot of salt. Grill the steak, flipping halfway through until cooked to your liking, 10 – 12 min total for medium-rare, depending on the thickness of your steak. Transfer the steak to a cutting board and let it rest for at least 5 min. Thinly slice the steak at an angle against the grain, transfer to a platter and top with the scallions and sesame seeds.

Beef Tapa Filipino (savvynana)

3 lb beef sirloin, thinly sliced
1/2 c soy sauce
1/4 c calamansi juice
2 T sugar
1 head garlic, minced
1/2 c cooking oil
1/2 t salt or to taste
1/4 t pepper or to taste

Combine soy sauce, calamansi juice, garlic, sugar, salt and pepper in a bowl and stir until sugar and salt dissolved. Add beef and massage to fully coat with the marinade and keep overnight in the refrigerator to cure. Drain meat from marinade, set aside. Heat about 1 T cooking oil in a wide pan over medium heat. Add beef in a single layer and cook, turning on sides, for about 3 – 5 min or until liquid is almost absorbed. Add another 1 T cooking oil and continue to cook until meat is lightly browned. Remove from pan and cut into serving portions. Serve while it’s hot.

Slow Cooker Beef Brisket (carlsbadcravings)

Slow Cooker

4 – 5 lbs beef brisket, trimmed of excess fat
1 c water
1 T beef bouillon
2 T Worcestershire sauce
1 T reduced sodium soy sauce
1/2 c homemade barbecue sauce (see below)

Preheat oven to 425 F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside. Spray 6 qt (or larger) slow cooker with non-stick cooking spray. Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker. Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temp for 30 min or refrigerate up to 24 hours if desired). Bake uncovered for 30 min at 425 F to sear meat. Add 1/2 c barbecue sauce to slow cooker along with water, Worcestershire, soy sauce and beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking). Using tongs (so you don’t burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid. Cover and cook on LOW for 8 – 10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer. Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5 – 10 min until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through. Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches. Make Ahead: Can cook brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, skim off all the hardened fat then cook on LOW in the slow cooker for 1 – 2 hours until warmed through and proceed with recipe.

Spice Rub

2 T paprika
2 T packed brown sugar
1 T chili powder
2 t garlic powder
2 t salt
1 t onion powder
1 t chipotle powder
1 t pepper
1/2 t dried thyme
1/4 t cayenne pepper (opt for more heat)

In a medium bowl, whisk together ingredients. Remove 1 T and add to a medium bowl to use in your barbecue sauce.

Barbecue Sauce

1 1/2 c ketchup
1/3 c molasses
1/3 c packed brown sugar
1/4 c seedless blackberry preserves
1/4 c apple cider vinegar
1 T reserved Spice Rub from above
1 T mesquite liquid smoke( opt but recommended)

Add all ingredients to the 1 T reserved Spice Rub and whisk to combine. Set aside 1/2 c barbecue sauce.


Chinese Lion’s Head Pork Meatballs (omnivorescookbook)

1 lb ground pork (lean fat ratio 7:3) (can sub beef, chicken or shrimp)
4 T Shaoxing wine (or Japanese sake)
3 T light soy sauce
1 t dark soy sauce
3 t salt
1 T sugar
1 t grated ginger
1/2 c minced scallion or green onion
1 T cornstarch
12 – 15 water chestnuts, finely chopped (generate about 1 c)
3 eggs
1 c panko
2 T sesame oil
1 T peanut oil or vegetable oil

Put ground pork into a large bowl. Add 4 T water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch and scallion. Mix well. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm. Use bare hands to scoop about 1/3 c of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs cannot hold their shape, add a bit more panko and mix again. If the meatballs are still a bit tough, blend in more water and mix well, 1 T at a time until the paste turns soft. Carefully place 3 – 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered until the water begins to boil. Turn to medium heat. Cook covered until the meatballs are cooked through, in 40 min. Cook the second batch by using the same method. After cooking the first batch, check the water level and add more if it runs too low. Serve warm. Storage and reheat. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. After steaming, the meatballs will render some fat and liquid. Drizzle it on the meatballs before storage, to keep the them tender and moist. The best way to reheat the meatballs is by steaming, the same method used to cook them. The meatballs will heat up evenly and still be moist inside. Alternatively, you can use the microwave. Make sure the container has some liquid (leftover grease or 1 t water) inside. Please a loose lid on top and heat it up in the microwave. Note: It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. You need to handle them gently, so the balls won’t break apart. You can cook the top and bottom sides first, like cooking a very thick burger patty. Then you can use two spatulas to let the meatball stand, to cook the edges. The meatballs won’t look very pretty, but will still taste great.

Sichuan Peppercorn Red Braised Ox Tail (food52)

3 lbs ox tails
4 T oil
approx 10 large thin slices ginger
12 cloves garlic, roughly chopped
2 red chilis (opt)
3 star anise
2 t red sichuan peppercorn, coarsely ground
1 T sugar
1/3 c rice wine, or sake
1/2 c soy sauce & 1/8 c for adjusting
1 c chicken broth or water
1 t rice vinegar

Note: Because this dish involves caramelising the sugar, I strongly recommend doing the initial sautéing/woking in a NON-STICK pot, then transferring the ingredients to an oven-proof pot (like cast-iron) to finish braising in the oven. In a non-stick pot, the caramelised sugar sticks to the meat instead of to the bottom of the pot, which can easily burn in my experience. This process is called “red braise” in Chinese cooking, referring to the amber/red sheen from the caramel. It’s quite important to grind the red sichuan peppercorn because they can be a bit unpleasant to bite into. You can use a stone mortar or spice grinder to do this, but if you have none, simply wrap the peppercorns in 2 layers of paper towel and smash them with a hammer. Preheat oven on 320º F. Rinse clean and dry ox tails with a clean towel. Heat up a large non-stick wok, or deep saute-pan with oil over HIGH heat (don’t worry about the amount of oil because it will be removed later). Brown ox tails in batches until all surfaces are covered and no more blood is being released. Set ox tails aside. Drain the oil and leave only 2 T in the wok/pan and turn the heat down to MEDIUM. Add ginger slices and cook until they shrivel up and get nicely browned on the edges, approx 5 min. Add ox tails back into the wok/pan, along with garlic (if you like it spicy, add 2 red chilis as well), star anise, sichuan peppercorn and sugar. Turn heat back on HIGH and keep turning the ingredients until the sugar has fully caramelised and all the ingredients are coated in deep brown, amber sheen. Transfer ALL the ingredients into a cast-iron or oven-proof pot and return it to the stove. Add the rice wine and 1/2 c soy sauce, and let it gently boil with all the ingredients for a min (turn and evenly coat the ingredients). Then add the chicken broth or water and bring back to a simmer. The amount of liquid shouldn’t be able to cover the ingredients (this isn’t a stew), and should taste slightly UNDER-SEASONED at this point because of the excess water, which will evaporate during the braising process. If it tastes generally BLAND, then adjust with more soy sauce. Transfer the pot (with the lid on) to the oven and let braise for 3 – 3 1/2 hours. Go back and turn the ox tails once every hour or so to ensure even braising. The ox tails should be very tender and almost falling off the bone and the braising liquid should have reduced dramatically. After braising, carefully remove the ox tails from the braising liquid without tearing them. Tilt the pot to direct all the braising liquid to one side, and skim off as much fat from the surface as you can, without reducing the actual sauce on the bottom (there should be QUITE a lot of fat). Discard the star anise and ginger slices (press on the gingers to extract as much sauce that’s clinging onto them before discarding). Leave the garlic which should have melted into the sauce at this point. Return the ox tails back into the pot, and return it to the stove over HIGH heat. Add rice vinegar and reduce the sauce SLIGHTLY, just until the ox tails are coated in a shiny sheen. Serve the ox tails over hot steamed rice. They get even better the next day.

Cabbage Roll Casserole (comfortablefood)

4 T olive oil, divided
1 med onion, chopped
3 garlic cloves, minced
1 lb ground beef
salt and pepper to taste
1 t thyme
2 t paprika
1 T Worcestershire sauce
2 T brown sugar
1 T white vinegar
1  14 oz can diced tomatoes with juices
1  15 oz jar tomato sauce
2 c brown rice, cooked
1 head green cabbage, coarsely chopped
1/2 c parmesan, grated
1 c mozzarella, shredded

Heat 2 T olive oil in a deep skillet or pot over medium heat and saute onion for about 3 – 4 min until softened, then add garlic and cook for another 1 – 2 min. Increase heat to high and add ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks. Stir in the thyme, paprika, Worcestershire sauce, brown sugar and vinegar and cook for a couple more min before adding the tomatoes and tomato sauce. Swirl about 1/4 c water in the bottom of the tomato sauce jar and add that as well. Let simmer for about 15 min then stir in the cooked rice and remove from heat. In another large, deep, pan heat 2 T olive oil over medium high heat and add chopped cabbage. Cook, stirring almost constantly until the cabbage is about half cooked, add salt and pepper generously as it cooks, then remove from heat. Heat your oven to 350 F and grease a large casserole dish. Spread about 1/2 the cabbage onto the bottom, pressing it down a bit with the back of a spoon. Spoon half the beef mix over the cabbage, then add the other half of the cabbage and finish with the rest of the meat mix. Cover tightly with foil and bake for about 45 min, then remove foil and sprinkle cheeses on top. Bake uncovered for about 10 more min until the cheese melts, then move the dish to the top of the oven. Turn broiler on for a 1 – 2 min until the cheese begins to brown.

Cheeseburger Casserole (asimplelifeinspired)

1 lb lean ground beef
1/4 c chopped onion
1/4 c chopped dill pickles
1/2 c water
1/2 c ketchup
1 T yellow mustard, to taste
1/8 t pepper
3/4 c Cheddar cheese, sliced or grated (more if you want)
1  8 oz can Crescent rolls
1 T milk
1 – 2 T sesame seeds (opt)

Brown ground beef and onion. Add 1/4 of garlic dill pickle, ketchup, water and mustard. Pour all into a 9 x 9 casserole dish. Layer the cheese over top of the beef mix. Leave crescent rolls together and put on top of cheese to fit in a layer in the casserole as the crust. Don’t fit all the way up to the edges so the steam escapes or slice the top of the dough. Brush milk on the top and add the sesame seeds if using. Bake at 375 F for 25 – 30 min til golden brown.