BBQ Beef Brisket

Here is a recipe requested by a friend from work. I will be making this in a few days for our annual Halloween bash, so I can add pictures then. This recipe is from my husbands step-grandmother, it is great!

BBQ Beef Brisket
1 3-7 lb. beef brisket
5 oz. lite soy sauce
2 - 10 oz. cans beef consomme soup
1 T. cider vinegar
3 T. liquid smoke
2 T. Worcestershire sauce
1 t. garlic powder

Combine marinade ingredients, trim brisket, marinate in covered dish for 24 hours, you can also use a gallon ziploc bag. Flip brisket at about 12 hours to redistribute marinade. Place brisket and marinade in a covered pan, bake for 3 hours @ 300, slice and return to pan for another 2 hours. Serve with beef juices, you can make a thin gravy with it if you like.

Beef Bourguignon

I know it has been a while since I updated this, but I had to share this one, it is so good!
I took some pictures, so I will post them later.

1 beef roast 3-4 lb., cut into 1 in. cubes (round steak)
1 - 16 oz. bottle of Burgundy cooking wine
6 T. butter (4 T. w/meat, 2 T. w/mushrooms)
1 container of sliced fresh mushrooms
6-8 green onions, chopped about 4 inches up
2 T. flour, I used more for a thicker sauce

Heat oven to 400, melt butter in casserole dish in oven. Chop onion & saute w/mushrooms in 2 T. butter. When butter in oven is nearly melted, add beef and brown the meat for 20 minutes, uncovered, stir a couple of times. Add flour and wine to mushrooms & onions, simmer slowly while meat browns. Pour wine sauce over meat, cover, bake at 225/250 for 2-3 hours. Serve over parsley & buttered egg noodles.

Saute mushrooms and onions in 2 T. butter

I added 1/4 c. flour for thick sauce

Stir flour around

Add bottle of cooking wine

The flour gets all clumpy,
but don't worry, you will have a nice thick sauce after the dish cooks for 2-3 hours


I used about 4 lbs. of trimmed chuck roast,
here it is cut into 1-2 inch pieces and browned in the 400 degree oven with 4 T. butter

Pour wine sauce over meat and put back in the oven.

Sorry, as often happens, we were so excited to eat this lovely dish for supper that I forgot to get a picture of the final dish, it was very delicious!

Porcupine Meatballs

1 c. uncooked rice
1 c. water
2 t. onion powder
1/2 t. salt
1/2 t. celery salt
1 t. garlic powder
1/4 t. pepper
2 lb. ground beef
2 cans tomato soup
2 t. chili powder
1 T. Worcestershire sauce
1 c. water

Water, rice and spices

Mix

Add 2 lbs. beef

Mix up and make in to evenly sized meatballs, a scoop makes this a cinch!

One meatball

Heat up a big frying pan ready, add oil

Fry the meatballs in several batches, it is easier than all at once

Brown the meatballs, don't completely cook through.
I still haven't figured out how to get the meatballs to stay round,
they always end up flat on one side

Worcestershire Sauce, Tomato Soup and Paprika,
plus more water for the sauce.

Mix up and pour over browned meatballs.

You could finish them in the Crock-Pot if you want to make this ahead of time, cover with the sauce and I would say cook on high for a couple of hours

Otherwise, just return all of the meatballs to the big frying pan, add sauce and simmer for 20-30 minutes

I am sorry, we were hungrily eating up the meatballs for supper and I forgot to take a final picture.

Best Burgers!

Almost everyone has a burger that they claim is the BEST burger, so here is mine.

Jana's Salsa Burger
2 lb. 90/10 ground beef
2 lb. 80/20 ground beef
1 egg
1 small onion finely chopped
1 c. oatmeal
1 c. sharp cheddar cheese
1 c. salsa
1/2 c. ketchup
Mix all ingredients together shortly before grilling, this mixture will keep for a day or so, but it is best mixed fresh. Separate into equal portions and press into patties that are about 3/4 inch thick. Grill to perfection.

All the ingredients

Oatmeal, egg, onion, salsa, ketchup and sharp cheddar cheese

Grill the burgers to perfection, this recipe is forgiving, since they are so moist, but do not overcook. Grilling also gives them a smokey charred flavor. I personally prefer to make smaller burgers and use are dinner roll size bun instead of the giant burger buns.

Served with homemade baked beans, homemade potato salad and yummy fruit salad. The classic summer meal

Shepherd's Pie

Shepherd's Pie
1 lb. ground beef, browned
1/2 onion, chopped or 1 t. onion powder
1 c. corn
2 c. mixed vegetables
1 can cream of mushroom soup
1/2 can water
1 t. basil
1 t. oregano
Brown beef in a large frying pan, add onion, cook until onions soften. Add all other ingredients into the pan and mix up well, cook on medium heat for 10 minutes, stirring often. Spray a baking dish of your choice with nonstick spray, I used a deep 9 in. round. Pour beef and vegetable mixture into the dish. Top the mixture with a biscuit mix of your choice or if you are feeling industrious, make some from scratch. Bake at 400 for 15-20 minutes.

From the Archives: Hungarian Goulash

2-20-09
Hungarian Beef Stew

1 boneless beef chuck-eye roast, 3 1/2 lbs, trimmed and cubed into 1 1/2 inch pieces
1/3 c. sweet Hungarian paprika
1 t. salt
1-12 oz. jar roasted red peppers, rinsed
2 T. tomato paste
3 t. vinegar
2 T. vegetable oil
4 large onions, diced (6 cups)
4 large carrots, cut into 1 inch rounds
1 bay leaf
1 c. beef broth
1/4 c. sour cream, optional
Preheat oven to 325. Sprinkle meat with 1 t. salt, let stand for 15 minutes. Put paprika, peppers, tomato paste and 2 t. vinegar in food processor and combine until smooth. In a dutch oven combine oil, onions and 1 t. salt, cook on medium heat until the onions are beginning to soften, but not brown, 8-10 minutes. Add paprika mixture, cook and stir another 2 minutes, until the onions begin to stick to the bottom. Add beef, carrots and bay leaf, scrape down sides with spatula, cover and transfer to oven. Cook for 2-2 1/2 hours, stirring every 30 minutes. Add beef broth and cook for another 30 minutes. Remove bay leaf and add another t. vinegar and sour cream if you want to. Add salt and pepper to taste. Serve over boiled potatoes or egg noodles.


This was the first meal we made in our new kitchen, that is if baking a frozen pizza doesn't count. This turned out pretty good, Nate wanted to make it from out Cook's magazine for a while, I think next time we will make it a bit more spicey, other than that, it was a great, hearty meal.

From the Archives: Hamburgers

5-20-09

Hamburgers

Summer is here and we started grilling again.

1.2 lb. hamburger (one point two, they went a little over a pound when they made the package)
1 egg
3/4 c. grated medium cheddar
1/4 c. salsa
1/4 c. finely chopped onion
2 T. mustard
2 T. ketchup
1/2 c. crushed saltine crackers

Mix up well, form into thin patties, grill and enjoy!!!

(Sorry, no picture)

From the Archives: Awesome Beef Stew

1-8-08

Awesome Beef Stew

I made beef roast in the crock pot and I kept the left over meat and broth and used it to make beef stew, also in the crock pot.

To make the roast I put in a packet of beef stew seasoning, 1 cup water, 1 baby can of tomato sauce and some barbecue sauce. I ended up with 3-4 cups of broth that I used in the stew. Here are the rest of the ingredients:

1/2 onion - sauteed, 1 & 1/2 cups each of frozen corn and peas

4 celery stalks and 2 cups of carrots

I cooked up the carrots, with some olive oil, in the frying pan for about 10 minutes, then added the celery. They were still crisp when I took them off the stove, I did this to give them a bit of flavor and give them a head start, since they are so hard.

3 cups of redskin potatoes, cubed

As you can see, I fried up the potatoes too. Like the carrots, they were not completely cooked. I wanted to make sure they would keep their form when cooked in the crock pot for 6 hours.

1 to 2 cups cubed beef, 1 - 14 1/2 oz. can petite diced tomatoes, 2 T. Worcestershire sauce, basil, oregano, and garlic powder, 3-4 cups of broth from beef roast, 2 cubes of chicken bouillon, water - enough to cover everything and make it easy to stir up.

I made it in an oval crock pot and cooked in on low for 2 hours and turned it up to high for 4 hours. Stir every hour or so. I thickened it with some cornstarch and let it cook for another 10 minutes.

Here is the final stew! Mmmm, yummy.

I will definitely have to make this one again. I think the key to this recipe is using fresh ingredients, the only thing canned that I used was the tomatoes, otherwise it was all fresh or frozen.

Awesome Beef Stew
Beef Roast:
1 packet McCormick beef stew seasoning
1 cup water
1 baby can of tomato sauce
some barbecue sauce
Beef Stew: 1/2 onion - sauteed, 1 & 1/2 cups frozen corn, 1 & 1/2 cups frozen peas 4 celery stalks 2 cups of carrots