I make this at least twice a month. I’ve found no better version than this, and wanted to make sure I stashed a copy here… Original came from: https://thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry-sauce/#recipe I did some editing and minor changes to simplify measuring and cooking, and my flavor/cooking preferences… Ingredients For the beef and marinade: 1 pound flank steak (sliced 1/4-inch thick). Hint, take flank steak, cut 3 equal slices with the grain, then cut each slice against the grain at an angle.

Prep Time: 10 min Cook Time: 4 hours Yield: 4 servings Ingredients 1 pound flank steak or tri-tip, cut in thin strips on the bias 1/4 cup cornstarch 2 tablespoons olive oil 3/4 cup soy sauce 3/4 cup water 1 tablespoon brown sugar 1″ thin sliced or minced fresh ginger 1 cup grated carrot 3 scallions, chopped (for garnish) Orange zest (optional) Sesame seeds Directions Take thin cut steak, coat with cornstarch in a bowl or ziplock bag Put all ingredients, except meat, in slow cooker.

Way easier than I’d thought, and if you make it in a cast iron pot, even easier! Well, this is a quick-and-easy version. I use some shortcuts, you can use fresh veggies, and tomato paste and spices, and I’m sure it’ll be even better. And yes, the picture is terrible. I'll update next time I make this Prep time: 15 minutes Cooking time: 1 hour Ingredients: 1-2 lbs ground lamb (or ground beef for cottage pie) 1 medium yellow onion, diced 4 cloves of garlic, diced 2 Tbsp flour 4 Tbsp Tomato Catsup 2 Tbsp Worcestershire sauce 1/2 cup of beef (or chicken) broth (or more, if you like the results more liquid) 1/2 cup frozen (or fresh) peas.

Sous Vide and Short Ribs go together like, well, good things that go together. I’ve prepped this a lot of different ways, using many of the different time/temp calculations found on the web. You probably should too. This recipe is my favorite version for time/temp. I’m not going to go crazy with directions on this one, since I’m really just posting it to remember my favorite time/temp. For sous vide it’s pretty much the same, put in a bag, cook for a while, take out, lightly season, sear.

There’s nothing quite like slow cooked meat. Similar to Boeuf Bourguignon, veggies, meat, wine, broth, time. Prep time: 10-20 minutes Cooking time: 3 hours Ingredients: 2 lbs Beef shortribs (preferably bone-in) 1/2 cup of flour 2 cups red wine 2 cups beef, chicken, or veggie stock 2 slices of bacon 4 cloves of garlic, diced 1 medium onion, diced 2 medium carrots, rough cut 1 stalk celery, rough cut 1 tsp salt 2 tsp pepper 1 tsp thyme (or 1 sprig fresh) 1 tsp rosemary (or 1 sprig fresh) I’ve found shortribs at the store available a couple ways, one is bone in about 2″ long (my favorite cut), one is bone-in about 4″ long, and boneless strips, which you can just cut into 2″ sections.

My first home dry aged roast. The sample I cooked up was spectacular. Fork tender, complex, intense flavor. Here’s what I did… Bought a whole USDA Prime Ribeye. You need a large piece of meat, I tried dry aging individual steaks, but you can’t leave them in for 2 weeks, you’ll loose too much material, and end up with an amuse-bouche. Ribeye is my favorite steak, there’s enough fat to keep the steak tender when searing, and for my palette it just has the richest flavor.

Inspired by the Joe’s Special from all of the local Original Joe’s resturants, this is a simple combination of veggies and ground meat. The fixtures are onions, spinach, and meat, and then, mix up the rest to your own tastes! Prep time: 15 minutes Cooking time: 15 minutes Yield: 6-8 servings Ingredients: 2 pounds ground meat (I used ground beef, but feel free to mix it up) 1 large bunch of spinach 2 red onions 2 jalapenos 2 serranos 1 habanero (optional) 2-4 cloves of garlic 1 tsp salt 2 tsp fresh ground black pepper 1 tsp cumin 1 tsp spicy paprika 1 tsp cayanne pepper or hot pepper flakes 2 tsp Olive Oil 1 Tbsp Parmasean Directions:

There are tons of recipes for great brisket, so I grabbed a few of the ones I liked best, and tweaked them to suit the brisket, equipment, and time I had to make it. It turned out really well, worth sharing… Ingredients: Beef Brisket (I used a very small 1.5 lb brisket) Olive oil (enough to cover the brisket) Rub (adjust amount based on size of brisket): 2 Tablespoons Paprika 1 Tablespoon Brown sugar 1 Tablespoon Garlic powder 1 Teaspoon Cayenne pepper 1 Teaspoon Mustard powder Mop (again, adjust amount to the size of your brisket): 1 Tablespoon white wine vinegar 1 Tablespoon soy sauce 2 Teaspoons brown sugar Directions:

One of my Mom’s staples, this is a version from my sister, Vicki. I wasn’t crazy about the results, to be honest. I’m not a fan of runny sauces, even though one definition I found for slumgullion was “watery tomato broth”. I’ll be trying it again, but changing it up a bit, and adding some spices since for me this was pretty bland, except for the salt from the canned tomatoes.

An easy to prepare, and very flavorful dish. There are a variety of ways to prepare, I consolidated my favorite ideas from a bunch of different recipes. Note, timings are really approximate. You can start this dish in the morning, and cook it for 8 hours if you like, as long as you keep the temp low, and don’t let the sauce turn into paste. Ingredients 4 Pounds beef roast (whatever’s cheap or on sale) 2 Slices bacon 2 Medium onions, chopped 4-6 Garlic cloves, chopped 4 Carrots, roughly sliced (2-inch slices) 1 Bottle of strong red wine.

My Mom used to make sandwich spread from bulk bologna, pickles, onions, and I’m not sure what else. I never got her recipe, but it’s a common food in the midwest, so I made something up from the basic recipes I found. I got the idea, because looking at the ground corned beef I made to create the Corned Beef Sliders, it reminded me of Mom’s old lunch favorite.

A St. Patrick’s Day staple at our house, not because we’re Irish, but because it’s so tasty! Ingredients: Corned Beef (just make it yourself, it’s easy, and you’ll know what’s in it!) 6 Red Potatoes, quartered 1/2 head of shredded cabbage (or a whole head, if cabbage is small) 6 carrots, peeled and chopped 1 onion, quartered Directions: If using pre-brined corned beef, cook until fork tender per package recommendations If making your own Corned Beef, when done: Add potatoes and carrots to the pot with the corned beef Add water if necessary, and increase heat slightly After 30 minutes, add cabbage Cook an additional 15 minutes Serving

This is usually made with Beef Brisket, but feel free to mix it up a bit and use a tri-tip, or some other large cut of beef. Often combined with cabbage, potatoes and carrots for Corned Beef and Cabbage, for which I’ll do a recipe on it’s own. Ingredients: 3-4 pound piece of beef (brisket or tri-tip) 1 Onion, quartered 4 large garlic cloves, finely chopped 2 tsp ground pepper 2 tsp salt 1 tsp Allspice 1 tsp whole cloves 1 tsp cardamom 1 tsp peppercorn 1 tsp coriander 1 tsp ground red pepper 1 tsp mustard seed (or substitute 1 tsp ground mustard) 1 bay leaf 1 stick of cinnamon Directions:

Prep Time: 20 min Cook Time: 25 min Serves: 4 servings Ingredients 1-ounce olive oil 1/2 pound ground beef 1/2 pound ground pork/turkey/chicken 12 Oz tomato sauce 6 Oz tomato paste 1 Jalapeno pepper, deseeded and chopped 1 Serrano pepper, deseeded and chopped (optional) 1 medium onion, finely chopped 4 cloves garlic, finely chopped 1/4 cup pitted green olives, finely chopped 1/4 cup red wine 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 1 tsp salt 1 tsp ground black pepper 1 tsp cayenne pepper 1 tsp dry yellow mustard 1 tsp cumin 1 tsp garlic powder 1 tsp onion powder Directions

Recipe courtesy Guy Fieri Original recipe from the Food Network is here Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 5 min yield: 4 to 6 servings I haven’t found a way to improve this one! It’s absolutely delicious just like this. Ingredients 3 tablespoons soy sauce 1 tablespoon cornstarch 1 pound flank steak or tri-tip, cut in thin strips on the bias 2 tablespoons dry sherry 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon chili sauce 2 tablespoons soy sauce 1/4 cup freshly squeezed tangerine juice 3 tablespoons canola oil 2 tablespoons minced fresh ginger 3 scallions, chopped 1/4 tangerine, zested 2 tablespoons toasted sesame seeds Directions