Ingredients1 pound boneless beef chuck roast, sliced into thin strips1 cup beef consumme1/2 cup soy sauce1/3 cup brown sugar1 tablespoon sesame oil3 garlic cloves, minced2 tablespoons cornstarch2 tablespoons cooled sauce from the crock pot after being cookedFresh broccoli florets (as many as desired)Hot cooked riceDirections1.…
1 beef brisket (3-4lbs), cut into halves if necessary to fit into slow cooker
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon liquid smoke
2 cloves garlic
2 bay leaves
Trim excess fat from meat and discard. place meat in resealable plastic bag. Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in small bowl. Spread mixture on all sides of meat; seal bag. Refrigerate for up to 24 hours.
Place meat and marinade in slow cooker. Cover and cook on low 7 hours. Meanwhile prepare barbecue sauce.
Remove meat from slow cooker and pour juices into 2 cup measuring cup; let stand 5 minutes. Skim fat from juices. Remove and discard bay leaves. Stir 1 cup of de-fatted juices into barbecue sauce. Discard remaining juices. Return meat and barbecue sauce to slow cooker. Cover and cook 1 hour or until meat is tender. Remove meat to cutting board. Cut across grain into 1/4 inch-thick slices. Serve 2-3 tablespoons barbecue sauce over each servings.
Ingredients 2 lbs chuck roast 3/4 cup cola drink 1/4 cup Worcestershire sauce 1 tablespoon cider vinegar 2 garlic cloves, minced 2 large onions, chopped 1/2 cup barbecue sauce ( your choice) Directions Chop onions and place in bottom of 4 quart slow cooker. Trim…
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
2 pounds ground beef
one 29-ounce can tomato sauce
one 29-ounce can kidney beans (with liquid)
one 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook,
stirring every 15 minutes, for 2 to 3 hours.
Makes about 12 servings.