Guinness Irish Stew My mother would usually make this with lamb. But here in Texas lamb is quite expensive. So, I usually make it with beef. It’s good no matter what you use. Guinness Irish Stew Print Prep time 15 mins Cook time 2 […]
Home Cured Corned Beef Brisket
Having grown up in New England, this was one of those Sunday dinners. My mother didn’t serve it very often, but it was one of my Dad’s favorites.
There was a mom and pop market just up the road from us. That’s where my mother and grandmothers did all their shopping. It was owned by a very prominent Jewish family. They always made their own corned beef. It didn’t have all those nitrites and nitrates that you find in them these days.
A few years ago I made a point of looking for the right recipe for making my own. I found it! So now, every year, I make one. It would be a good idea to get it started by the first of March if you plan to have it for St. Patrick’s Day. It takes 10 days to cure in the fridge. I think you’ll find that making it yourself is far superior to buying those in the store.
- 7 cups water
- 1 bottle of Guinness
- 1 cup Kosher salt
- ½ cup brown sugar
- 1 cinnamon stick, broken in pieces
- 1 tsp. mustard seeds
- 1 tsp. black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 2 bay leaves, crumbled
- ½ tsp. ginger
- 1, 4 to 5 lb. beef brisket, trimmed
- Place water in a large stockpot along with the salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger. Cook over high heat until the salt and sugar are dissolved. Add the Guinness.
- Remove from heat and let cool - until it reaches 45 degrees F. You may have to put it in the fridge.
- Once cooled, place the brisket in a 2 gallon plastic bag; add the brine. Seal and lay flat inside a container. Cover and place in the fridge for 10 days. Turn it over once a day.
- After 10 days, remove from the brine and rinse well under cold water. Place the brisket into a large pot. Cover with water by 1 inch. Set over high heat and bring to a boil. Reduce heat to low; cover and simmer for 3 hours or until fork tender. Remove from the pot and slice across the grain.
- If you want to make the whole boiled dinner, then add potatoes, carrots and onions about 30 minutes before the brisket is done. Add your cabbage 10 minutes later.
- Note: Add as many vegetables as will feed the number of people who will be at your table.
Garlic Beef & Broccoli Noodles
This very very good. You could always use the thinner noodles if you don’t have the wide ones.
- 8 ounces wide rice noodles
- 3 cups broccoli florets
- 1 Tablespoon olive oil
- 8 ounce flank steak, sliced against the grain
- 3 garlic cloves, minced
- 1 medium onion, coarsely chopped
- 8 ounce mushrooms, sliced
- ¼ cup packed brown sugar
- ½ cup reduced-sodium soy sauce
- 2 Tablespoons hoisen sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- 1 tablespoon cornstarch
- In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
- While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, onion and mushrooms and cook for a minute more.
- In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper, pepper and cornstarch.
- Add the noodles to the skillet and pour the sauce on top and toss until incorporated.
Instant Pot Beef Barley Soup
It’s cold here in northeast Texas today, so something like this is going to really taste good. The recipe calls for stew meat, but I used leftover roast.
- 1 ½ pounds stew meat
- salt and pepper
- 2 tablespoons oil
- 10 baby bella mushrooms, quartered
- 3 cups mirepoix (just a combination of chopped onion, celery, and carrots)
- 6-8 cloves garlic, minced
- 6 cups low sodium beef broth (or vegetable)
- 1 cup water
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 large potato, shredded (using a food processor or grater)
- ⅔ cup pearl barley, rinsed
- Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil.
- Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.
- If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds.
- SLOW COOKER: Add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours.
- INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth the to sautéed veggies in the instant pot, cover and pressure cook the meat for 13-16 minutes depending on the size of the stew meat. Allow the pressure to release before removing the lid.
- BOTH METHODS: Add the shredded potatoes and the barley and allow the soup to cook on the high setting (for the instant pot you hit the slow cook button) for 1 hour or until the potatoes and barley cook through. Season with additional seasonings to taste. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.
Instant Pot Skinny Beef Stew
I was looking for some healthy recipes and came across quite a few using the Instant Pot. So, I thought it might be a good idea to post some of them. Hopefully, this will help out everyone trying to lose some weight or just eat healthier.
- 1 lb lean beef cubes
- Salt and pepper to taste
- 1 teaspoon Olive oil
- 3 cups beef broth
- ½ teaspoon steak seasoning
- 1 bay leaf
- 2 cloves garlic minced
- 1 15 ounce can diced tomatoes, undrained
- 1 cup carrots chopped
- 1 medium onion chopped
- 1 cup of celery chopped
- 1 cup of corn frozen, fresh or canned--drained
- 1 cup peas, frozen, fresh or canned - drained
- 1.5 cups red potatoes cubed with skins on or off
- Click Sauté on the Instant Pot and add Olive oil, garlic, onions, dried oregano, and meat and brown meat for about 4 minutes.
- Follow by the carrots, celery, salt and pepper and sauté for another 4 to 5 minutes.
- Deglaze the pot with a a bit of the beef broth.
- Turn off Sauté and add the rest of the ingredients into the Instant Pot.
- Hit the Manual Pressure button and set it for 17 minutes. When done let it release naturally. My pot took about 25-30 minutes to do this process.
Instant Pot Beef Vegetable Soup I’m trying to post recipes that will help with all our New Year’s resolutions to eat healthier. I’m sure hoping that these Instant Pot soup recipes will work for everyone. Instant Pot Beef Vegetable Soup Print Prep time 10 […]
New England Pot Roast
The original recipe has been developed for the crock pot – just to make life easier.
- 3½ to 4 pound Bottom Round beef roast
- One large Vidalia onion, chopped (approximately 2 cups)
- 6 to 8 carrots peeled and cut in half and then lengthwise
- Six potatoes washed, and quartered
- 4 cloves of garlic, peeled and chopped
- 3 tablespoons of coconut oil or olive oil
- One large Bay leaf
- 2 tablespoons of Worcestershire sauce
- 2 teaspoon of gravy Master
- 32 ounces of beef stock
- Salt and pepper to taste
- One cup of Korbels cream sherry or sweet red wine of your choice
- Pat the roast dry with paper towels. Heat the oil in a large pot. Sprinkle seasoning all over the meat. (You may dust the meet with flour, if you would like the stock to thicken up as it cooks).
- Brown the roast on all sides for several minutes. Remove the roast and put it into the slow cooker on high.
- Add the onions to the pan and cook for five minutes until translucent. Add the garlic and cook for one minute more.
- Add the beef stock, bay leaf, Worcester shire sauce, Gravy Master, and the Cream Sherry and bring just to a boil. Pour the stock over the meat in the slow cooker and cover.
- Cook for one hour on high, then reduce heat to low for 6 hours, or until the meet starts to pull apart with two forks.
- Add the potatoes and carrots and cook for 60 to 90 minutes more, depending upon your crockpot heat setting, and remaining time you have left before dinner.
Beefy Cheesy Tortellini Bake This is a nice change from all those holiday leftovers. The kids will love it. Beefy Cheesy Tortellini Bake Print Prep time 20 mins Cook time 40 mins Total time 1 hour Author: Marsha Powell Recipe type: Casserole Cuisine: […]
Beef & Broccoli Noodles This a great Asian recipe. It’s quite flavorful with lots of garlic and spices. Beef & Broccoli Noodles Print Prep time 20 mins Cook time 20 mins Total time 40 mins Recipes published by Alyssa. https://therecipecritic.com/garlic-beef-and-broccoli-noodles/ Author: Marsha Powell […]
Instant Pot Taco Pie
I love Mexican food and this fits the bill.
- 1 lb Lean Ground Beef or Turkey (93% lean is ideal)
- 1 1 oz Taco Seasoning Packet (or 3 Tbsp of my Homemade Taco Seasoning)
- 1½ cups Refried Beans
- ⅓ cup Salsa
- (4) 8 inch Flour Tortillas (can use corn, but they are more fragile)
- ¼ cup Enchilada Sauce (optional)
- 2½ cups Shredded Cheese or more if desired. (I use sharp cheddar and Monterey Jack blend. You can also use colby jack)
- Sour Cream
- Extra Salsa
- Hot Sauce
- Use the Sauté setting on your pressure cooker (or use a frying pan) to brown the meat, stirring in the taco seasoning in about halfway through. Cook meat until done. Set aside. Cancel the sauté setting.
- Wash/Rinse out the pot and put 1½ cups of water in it.
- Mix the refried beans with the salsa.
- Spray a 7"x3" springform or push pan with cooking spray. Place 1 of the tortillas in the bottom of the pan and spread ½ of the refried bean mixture over it.
- Sprinkle on 1 cup of the meat evenly, (then ¼ cup enchilada sauce, if using) then 1 cup of the cheese.
- Place a second tortilla in the pan, then ½ cup of the refried bean mixture, 1 cup of the meat, and then ½ cup of the cheese (the first layer has 1 cup, that is correct).
- Place a third tortilla in, then ½ cup refried bean mixture, 1 cup of the meat, and ½ cup of cheese.
- Place the final tortilla on and gently press in place.
- Cover the pan with foil and place on the trivet/rack, and use the handles to place them in the pot. You can also use a sling, and set the pan on the trivet that you will put in the pot first.
- Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button (or dial) and use the + or - button (or dial) to choose 17 minutes, and High pressure.
- When the cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to release the remainder of the steam/pressure.
- After the pin in the lid drops, open the lid. Use silicone mitts, or oven mitts to carefully remove the pan and trivet. If you used a sling, gather up the two ends of the sling and carefully lift out the pan to a cooling rack. Be very careful as the pan and the water is hot.
- Turn on your broiler to 450 degrees (F). Remove the foil from the pan and sprinkle on the remaining ½ cup of cheese (or more, up to 1 cup).
- Place the pan on the middle oven rack and let the cheese brown to your desired amount. Don't leave it unattended as it could get too brown if you don't watch it!
- Remove from oven to a plate and let it sit for a few minutes to set up and cool a bit.
- Run a butter knife around the edge to loosen it. Carefully unlock the springform pan and lift the ring off. Use a spatula to slide pie off of the pan bottom, or just leave it and serve from it.
- If you used a push pan, loosen the edge with a knife, and set a large can on a plate and set the pan on top of the can and gently push downward. The pie will be sitting on the pan bottom. Very carefully slide the pie onto another plate and serve from there. Use caution as it will be hot.
- Cut pie into desired serving sizes and garnish with your choice of sour cream, salsa, lime wedges, chopped cilantro, etc.
Instant Pot Mongolian Beef I tried this just the other night and it’s really good. Instant Pot Mongolian Beef Print Prep time 10 mins Cook time 10 mins Total time 20 mins Recipe published by Carla. https://www.adventuresofanurse.com/2017/01/10/instant-pot-mongolian-beef/ Author: Marsha Powell Recipe type: Entree […]
Cheeseburger & Fries Casserole
Here’s one for the kids. I got this out of the newspaper alot of years ago. It’s one of those casseroles I’d make for the kids when I knew they wouldn’t eat what their Dad and I were having.
I would usually double the amount of french fries because the kids loved them. I usually made a pea salad to go along with it.
- 2 lbs. ground beef
- ½ medium onion, chopped
- salt & pepper, to taste
- garlic powder, to taste
- 1 can golden mushroom soup
- 1 can cheddar cheese soup
- 1 6-ounce package frozen French fries
- 2 cups shredded Cheddar
- Preheat oven to 375 degrees F. Grease a 9 x 13-inch baking dish.
- Combine ground beef and onion in skillet. Cook until the meat is no longer pink and the onions are translucent. Drain. Season with salt, pepper and garlic powder.
- Return to heat and stir in soups until well blended. Heat thoroughly. Turn into the baking dish. Cover with frozen french fries.
- Bake for 25 to 30 minutes. When the fries are golden brown, remove from oven and sprinkle with cheese. Return to oven and heat just until the cheese is melted.
Marvelous Vegetable Soup
This is soooooo good. You can make it to suit your family. I had partial bags of different veggies just sitting in the freezer, so threw those in too. In the picture you can probably see the okra, the lima beans and the broccoli.
- 1 lb. lean stewing beef cut into 1-inch cubes
- vegetable oil
- 4 cups water, divided
- 4 carrots, sliced
- 1 28-ounce can whole tomatoes, undrained and coarsely chopped
- 4 potatoes, peeled and cubed
- 1 large onion, coarsely chopped
- 1 10-ounce package frozen green beans
- 1 8-ounce can whole kernel corn, drained
- ¼ cup celery, sliced
- 1 large turnip, peeled and cubed
- 1 tsp. Worcestershire sauce
- 1 Tbsp. cocktail sauce
- 1 Tbsp. sugar
- 1 tsp. salt
- ¼ tsp. pepper
- 2 cups Ditali pasta, cooked and drained*
- Brown beef in hot vegetable oil in a heavy Dutch oven; add 2 cups water. Bring to a boil. Reduce heat; cover and simmer 1½ hours.
- Add carrots and remaining 2 cups water; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add remaining ingredients; cover and simmer an additional 30 minutes, stirring occasionally.
- *I don't add the pasta until I'm ready to serve. And then, I'll put it in the pot just long enough to heat it up. You don't want it to get too mushy.
Hearty Beef Crescent Pie
Years ago I got this recipe from Pillsbury. It was on one of those inserts that would come in the Sunday newspaper. It really does come out good.
You can always use frozen pie crusts instead of the crescent rolls.
- 1¼ lb. ground beef
- ⅓ cup chopped onion
- ¼ cup chopped green pepper
- 8 ounce can tomato sauce with mushrooms
- 8 ounce can green beans, drained
- ¼ tsp. cumin, if desired
- ¼ tsp. garlic salt
- ¼ - ½ tsp. salt
- 2 cans (8 oz) refrigerated crescent rolls
- 1 egg, slightly beaten
- 2 cups shredded Cheddar cheese
- Preheat oven to 375 degrees F.
- In a large skillet brown ground beef, onion and green pepper; drain. Stir in tomato sauce, beans, cumin, garlic salt and salt; simmer while preparing crust.
- Separate crescent dough into 8 triangles. Place in an ungreased 9-inch pie pan; press over bottom and up sides to form the crust. Combine egg and 1 cup cheese; spread over crust.
- Spoon hot meat mixture into crust. Sprinkle with remaining cheese and paprika.
- Take the 2nd can of crescent rolls and separate. Now, you can lay then on top of the cheese to make a top crust. Lay them pointed end in the middle.
- Bake for 20 - 25 minutes. For easier serving, let stand 5 minutes before cutting.