Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts

Saturday, September 30, 2017

Hot Damn Chili Gluten-Free

The best "Hot Damn Gluten-Free Chili" recipe on Earth. It's super easy to make and mouth watering delicious.


1 ½ - 2 lbs London Broil
1 Pkg. Black Peppercorn  marinade mix
½ cup ea. Habanero peppers and chopped onion
29 oz. can chopped tomato in juice
8 oz jar of Chinese Garlic Chili sauce
1 bottle of Mr & Mrs. T’s Bold and Spicy Bloody Mary mix
1 tube Wasabi (5-6 oz.)
1 can of Kidney beans: drained
Hot sauce, Onion powder, Garlic powder, chili powder and cumin to taste (There is no such thing as too much).


4-5 days in advance make the marinade - substituting hot sauce for the vinegar - and freeze the meat in the mix.

The night (or that morning) before cook off the meat, sauté the peppers and onion in olive oil till the onions are tender.  

Combine the meat, peppers and onions; add in the tomatoes and seasonings.  

Stir and add the Chili sauce and ¼ the Bloody Mary mix and the Wasabi.  

Stir till well blended.  

Simmer for at least 45 minutes, stirring occasionally, adding more Bloody Mary mix if the sauce gets too thick.

If doing this the night before remove from heat and cool, then refrigerate overnight 

An hour before serving warm up the chili adding more Mr. & Mrs. T’s if needed and the beans.  

Heat at least one hour over low heat stirring every five minutes. 

Monday, November 3, 2014

Swiss Steak In A Red Sauce

Swiss Steak In A Red Sauce is nothing short of awesome! My family has enjoyed this recipe for years so I know your family will love it.

happy-halloween line


3/4  cup vegetable oil
1 1/2 pounds white mushrooms, trimmed and sliced thin
Salt and pepper
2 onions, halved and sliced thin
1 teaspoon dried
1 1/2 teaspoons sweet paprika
1 1/2 cups all-purpose flour
3/4 cup low-sodium chicken broth
1/4 red wine
6 (6- to 8-ounce) cube steaks
1 (8oz) can of diced tomatoes
2  (8oz) cans tomato sauce
1 large celery stalk diced
2 tablespoons minced fresh parsley
2 tablespoons minced fresh garlic


Coat both sides of the cube steak with mixture of flour, salt and pepper.
Heat 1/2 cup oil in 12-inch skillet over medium-high heat fry steak until golden brown. 
Heat remaining ¼ cup oil in skillet over medium-high heat until shimmering. 

Add onions, mushrooms, celery, garlic, thyme, and paprika and cook until onions are softened and lightly browned, 8 to 12 minutes. 

Transfer to crock pot.
Slowly whisk in broth, diced tomatoes, tomato sauce and red wine, scraping up any browned bits and smoothing out any lumps; transfer to crock pot  and stir, mixing the vegetables into the sauce. 
Add the steaks making sure each one is covered with the sauce. 
Cook on medium heat for 6 to 8 hours. 
Serve with either mashed potatoes.

Salisbury Steak and Mushroom Gravy

Enjoy this flavorful and simple meal that anyone can make and everyone will enjoy—This is the perfect dinner if you're in a rush also great for saving as leftovers and freezing for next week. An all-around hearty dinner with little effort!


Hamburger Patties 
2 pounds ground beef 
1/2 cup bread crumbs
2 pcs medium-sized eggs
1 tsp black pepper
1 small onion, finely chopped
1 tsp sea salt
1 tbsp extra virgin olive oil
1 tsp ground garlic
2 tbsp A1 Steak Sauce

Mushroom Gravy
2 cups brown mushrooms, sliced thinly
2 1/2 cups drippings from roast meat, fat removed 
3 tbsp unsalted butter
2 tbsp flour
1 tbsp onion powder
1 tbsp soy sauce
1/2 tsp sea salt
1/2 tsp black pepper


In a bowl beat the eggs and add all the remaining ingredients, mix well and form into burger patties.
In a pan shallow fry the patties until cooked.  

Using the same pan, quickly fry the mushrooms and set aside.  I use brown mushrooms as this have more flavor than the white button ones.

Add the butter in the same pan and flour, mix well until it forms a roux.

Add the drippings and whisk until free of lumps, then add onion powder, soy sauce and cooked mushrooms.

Place in a plate and set aside.
Season with salt then pour over the cooked hamburger patties.
Great with mashed potatoes.

Saturday, November 1, 2014

Italian Style Pot Roast

“Italian Style Pot Roast” is melt in your mouth tender, and s-u-c-h  delicious flavor!

happy-halloween line


4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
1/2 cup water or beef stock
1 teaspoon basil
1 teaspoon of oregano
1 (8oz) can tomato sauce
1/2 teaspoon sea salt
1/4 teaspoon pepper


Put vegetables in the bottom of the crock pot.

Salt, basil, oregano, and pepper meat then put in crock pot.

Add beef broth and tomato sauce.

Cover and cook on low for 10 -12 hours or on high 4 - 5 hours.

Remove me and vegetables with spatula.


Saturday, January 25, 2014

Chunky Vegetables and Beef Italian Spaghetti Sauce

This great "Chunky Vegetables and Beef Italian Spaghetti Sauce" is one of our family's best kept secrets. Nothing brings good times and good friends together like delicious food made with love. The recipe can be used as a base sauce for a number of Italian recipes.


3 pounds 80% lean ground beef
2 (6 ounce) cans tomato paste
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped

1 large bell pepper (red, green or yellow), chopped
1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water  


In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for about 6 minutes,then add your crushed garlic,cook for 2 minutes longer. 

Combine with all the ingredients in a large crock pot.

Make sure you mix everything very well.

Cover and cook on medium heat for 6 to 8 hours.

Serve over pasta.

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Wednesday, October 2, 2013

Asian Marinade

Delicious on anything grilled!


1/4 cup  light soy sauce
1/4 cup  mirin
1 tbsp  sesame oil
2 tbsp  seasoned rice vinegar
2 tbsp  fresh ginger root
2 1/2 tbsp  fresh chopped green onion
3 tbsp  minced garlic


Whisk together soy sauce, rice vinegar, mirin, sesame oil, garlic, ginger, and green onion until blended.

Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.

    Friday, September 20, 2013

    Barbecued Texas Chili Brisket

    If you love Barbecued Texas Chili Brisket but just don’t have the time. Then here’s one way to satisfy your cravings for barbecuing and save you time in front of the grill.   


    10 to 15 lbs. beef brisket
    6 to 8 Dried Chili Pods
    3 large cloves of garlic
    2 Tablespoons coarse sea salt
    1 teaspoon smoked paprika
    1 teaspoon cumin
    2 cubs of chicken flavor bouillon
    ¼ cup extra virgin olive oil
    3 Tablespoons apple cider vinegar
    1 ½ cups chicken broth
    1 bottle of Kraft Thick Hickory BBQ Sauce
    1 large yellow onion


    In a pot boil the chilies until they become tender remove from pot and cut stems off.

    In a food processor blend together chilies, garlic, chicken flavor bouillon, cumin, smoked paprika, coarse sea salt, olive oil, and vinegar until it is a thick paste.

    Rub the mixture all over the brisket.

    Slice onion and line the bottom of the crock pot with onion.

    Put the brisket inside the crock pot on top of the onion slices.

    Pour chicken broth in the crock pot, but not on top of the brisket you don’t want to wash the rub off, pour to the side of the brisket.

    Cook on medium heat 6 to 8 hours.

    Per heat the grill to 275 degrees.

    Carefully remove the brisket from the crock pot and place in an aluminum boat.

    Grill until the top becomes a little bit crisper; about 10 to 15 minutes.

    Optional Smother with Kraft Thick Hickory BBQ Sauce.

    Let rest five minutes, slice and serve.

    Thursday, September 5, 2013

    The Best Braised Brisket

    A mouth watering rich and savory sauce made of the beef drippings onions, mushrooms, and balsamic vinegar accompanied by the Beef Brisket being meltingly tender makes this recipe outstanding!


    Extra-virgin olive oil

    1 (5-pound) beef brisket
    Sea salt
    1/4 pound slab bacon, skin removed and reserved, bacon cut into small pieces
    3 large onions, thinly sliced
    3 celery ribs, thinly sliced on the bias
    4 cloves garlic, smashed and finely chopped
    1 pound small portabella mushrooms, stemmed and finely sliced
    2 cups traditional balsamic vinegar
    3 to 4 cups Swanson Chicken Broth
    4 bay leaves1 fresh thyme bundle
    1 bunch finely chopped fresh chives, for garnish


    Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.

    Preheat the oven to 375 degrees F.

    Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. 

    Lay the brisket on top of the veggie mix in the crock pot and add the chicken stock to the crock pot until it just covers the brisket. Add the bay leaves and thyme.

    Put the lid on cook on medium heat for 6-8 hours. check the brisket, and turn it over. Add more stock if the liquid level has reduced. 

    Transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.

    Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stove-top over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. 

    Serve topped with the onion-mushroom mixture and sprinkle with chopped chives. 

    Friday, July 26, 2013

    Yankee Pot Roast

    There’s something immensely reassuring about taking big, cheap, tough cuts of meat, and turning them into a Yankee Pot roast that is the perfect for a Sunday supper. 


    1 beef chuck pot roast (3½ pounds)
    3 medium baking potatoes, unpeeled or peeled and cut into quarters
    4 large carrots, cut into ¾-inch slices
    2 ribs celery, cut into ¾-inch slices
    1 large onion, sliced
    1 bay leaves
    1 teaspoon dried rosemary leaves
    ½ teaspoon dried thyme leaves
    ½ cup Swans Beef Broth
    Sea Salt and Pepper
    2 tablespoons Olive Oil


    Trim excess fat from meat but leaving a small amount of fat for flavoring, and discard the rest. 

    Cut pot roast into 1/2 -inch pieces; sprinkle with sea salt and pepper.

    In a skillet add olive oil and the pot roast pieces and brown meat using medium heat.

    Combine vegetables, bay leaves, rosemary and thyme in crock pot.

    Place beef over vegetables in crock pot. Pour broth over beef.

    Cover and cook on low 8 to 9 hours or until beef is fork-tender.

    Remove and discard bay leaf and serve.

    Easy Beef Burgundy

    A little bacon, garlic, and onion turns an inexpensive piece of meat into a crock pot and at the end of the day you will have a crowd pleaser.


    1 (5-pound) boneless beef chuck roast, trimmed and cut into 1-inch chunks
    Sea Salt and pepper
    1 tablespoon vegetable oil
    4 ounces bacon (about 4 slices), minced
    3 onions, minced
    4 carrots, peeled and slice into 1/2-inch chunks
    ¼ cup tomato paste
    7 garlic cloves, minced
    1 tablespoon minced fresh thyme 
     cup all-purpose flour
    2½ cups Pinot Noir
    1½ cups  Swans Chicken Broth, plus extra as needed
     cup soy sauce
    1 bay leaves
    2 cups frozen pearl onions
    ½ cup water
    3 tablespoons salted butter
    2 teaspoons sugar
    1 pound small Portabella mushrooms, trimmed and halved


    Pat dry beef with paper towels and season with sea salt and pepper. Place half of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7 to 10 minutes; transfer to crock pot.

    In skillet over medium-high heat cook bacon until crisp, about 5 minutes. Stir in onions, carrots, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to crock pot.

    Mix in a small bowl broth, soy sauce, and bay leaf and pour into crock pot. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

    About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8 to 12 minutes; transfer to crock pot.

    Add remaining 1¼ cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes; transfer to crock pot. et stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.) Season with sea salt and pepper to taste and serve.