Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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Corned beef and cabbage

Ingredients

3 to 4 lb corned beef brisket
3 carrots, cut in 3″ pieces
1 to 2 cups water
1/2 sm head cabbage, in wedges
2 to 3 medium onions, quartered

How to prepare

Put all ingredients except cabbage wedges in crock-pot in order listed. Cover and cook on low 10 to 12 hours. (high: 5 to 6 hours). Add cabbage, pushing down to moisten, after 6 hours on low (or 3 hours on high).
Cabbage- to prepare more cabbage than crock-pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock-pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

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Justin Wilson’s Pot Roast Magnifique

Ingredients

4 lb Chuck Roast
Salt and Cayenne Pepper
3 whole cloves garlic
3 pickled Hot Peppers
3 Shallots
6 whole sm Red Potatoes
3 lg Carrots, chopped 1″
6 med Boiling Onions
1 can (16 oz) whole Mushrooms, drained
1 tbsp Worcestershire Sauce
1 cup Beaujolais Wine
1/4 tsp Angostura Bitters

How to prepare

Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. Mix the Worcestershire, wine, and bitters. Pour over the roast. Cover and cook on LOW for 10-12 hours. Serve with French Bread.

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Carne seca jerky

Ingredients

2 1/2-3 lb raw jerky meat
2 large onions, finely chopped
2 tsp ground oregano
2 cloves garlic, mashed
2 tsp salt
1/2 tsp course black pepper
3/4 cup vinegar
1 tsp liquid smoke

How to prepare

Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200

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Marinade and basting sauce for brisket of beef

Ingredients

3 cups dry red wine
3 tsp salt
1 cup olive oil
3 tbsp dijon mustard
2 tbsp wine vinegar
2 tbsp prepared horseradish
2 tsp onion powder

3 tbsp lime juice
1 tsp garlic powder
2 tsp ground cayenne pepper

How to prepare

Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. From justin wilson’s”outdoor cooking with inside helpinch
note: a few tbsp of the spice mix added to a few tbsp of tomato juice also makes an excellent marinade for pork.

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Roast tenderloin with dijon-anchovy sauce

Ingredients

1 1/2 lb beef tenderloin
2 tbsp butter
1 clove garlic
2 tsp dijon mustard
1/4 cup water
1 3/4 oz can anchovies, drained & minced

3/4 cup whipping cream
pink peppercorns, optional
salt, pepper

How to prepare

Place tenderloins in small roasting pan. Season to taste with salt and pepper. Melt butter in a small pan and add garlic. Brush tenderloin all over with garlic butter, then brush tops and sides with mustard. Roast at 475

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Sirloin tips and mushrooms

Ingredients

1 1/4 lb sirloin, cubed
1 clove garlic, minced
3/4 lb fresh mushrooms, sliced
1/3 cup water or beef broth
1/2 cup dry red wine
1 1/2 tsp soy sauce
2 tsp dijon mustard

1 tsp cornstarch
1/2 cup whipping cream
chopped parsley

How to prepare

Coat a wide skillet with non-stick vegetable spray. Brown the meat. Add garlic as pieces brown, move them to a casserole dish that can be covered. Add 1/4 cup wine to the skillet. Saut’ mushrooms in the wine and add them to the casserole with the meat. Microwave the casserole, covered for 4 minutes, stirring each minute, on high. Remove from microwave, cover and bake in the conventional oven for 1 hour on 275

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Mexican style short ribs

Ingredients

4 lb beef short ribs
10 1/2 oz beef stock
1 1/4 oz taco seasoning mix
1/4 cup green pepper, chopped

How to prepare

In large skillet brown ribs, pour off excess fat. Mix beef stock with dry taco mix, add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6 – 8 hours. Yield: 6 servings

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Gourmet’s curry crockpot

Ingredients

1 large onion, peeled and chopped 1 clove garlic, peeled and minced
3 tbs. Butter or vegetable oil
1 lb. Bottom round of beef, cut in 1″ cubes
1 tbs. Ground coriander
1/2 tsp. Ground turmeric
1/2 tsp. Ground cumin
1/2 tsp. Red pepper flakes
1/8 tsp. Ground ginger
2 cups beef bouillon

How to prepare

To cook: in a large skillet over medium high heat, saut

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