Our Finest Beef Recieps!
Harolds`s Home Cooked BBQ Beef Baby Back Ribs
2 C water
2 C vinegar
1 t liquid Crisco
1 t crushed red pepper
t = teaspoon T = tablespoon C = cup
Mix ingredients in a shaker bottle. Shake over ribs while cooking to keep fire low and reduce flair ups. Cook ribs bone side down. Cook slowly over low heat for approx. 1 hour. Brush ribs with House of Meats BBQ sauce the last 15 minutes of the scheduled cooking time.
Irish Beef Stew Slow Cooker
Crockpot Beef and Broccoli Made with Kansas City Steak
9 Kansas City Steaks cut into strips
2 C beef consomme or beef broth
1/2 C soy sauce
1/3 C brown sugar
1 T sesame oil 3 garlic cloves,
minced 2 T cornstarch
2 T cooled sauce from the crock pot after being cooked Fresh broccoli florets (as many as desired)
Hot cooked rice
t = teaspoon T = tablespoon C = cup 1.
Place beef in a crock pot.
2.In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice. Brown is best for your health!!
THIS RECIPE WAS ADDED TO OUR RECIPE FILE FROM AN EMPLOYEE FROM OUR ALEXIS ROAD HOM LOCATION.. BRIAN V-15. Thanks Brian!
Beer Braised Beef and Onions
3 T extra virgin olive oil
1-1/2 lbs onion, peeled and cut into
1/2 inch wedges
8 T (1 stick) butter
4-5 lbs of meaty beef shanks cut 1-1/2 inches thick
1/2 t paprika fine sea salt
2 or 3 11 oz cans dark Guinness beer 2-3 C beef broth I usually use 2 cans beer and 2 cups of broth, depends on what it takes to keep the meat covered during 2 hours
In 5-1/2 quart dutch oven or wide heavy pot with lid. heat oil over medium high heat; add onions and cook, Stirring frequently, until softened and golden. about 8 minutes. Remove pot from heat. In large heavy skillet melt 1-1/2 T butter over medium high heat. In batches, brown shanks, 3-5 minutes per side, wiping pan and adding more butter if necessary. Transfer shanks to a cutting board. Cut meat off bones (reserve bones); cut meat into 1 inch pieces. Transfer meat and bones to pot with onions; stir in paprika and season generously with salt and pepper. Add beer and 1 cut broth; bring to a simmer and cook partially covered (lid ajar). adding remaining cup broth to pot as necessary to keep meat covered by at least 1 inch, until meat is very tender. about 2-2 1/2 hours. Using slotted spoon transfer meat, bones and onions to a large bowl. In a second large bowl, strain braising liquid through 8 fine mesh sieve, put onion into bowl with meat. Remove marrow from bones and stir into meat mixture, discard bones. I usually leave the liquid on in storing in frig or freezer and serve meat with a little of the juice on it.
Serving Suggestion For a sumptuous side dish to compliment your meal also prepare: Yukon Gold Potatoes
BBQ Beef Brisket
This is an easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a Crockpot.
5-6 lb beef brisket
18 oz bottle barbecue sauce
(1 3/4 C) 2 T brown sugar
1 t garlic salt
1 t seasoned salt
2 t coarse black pepper
1/2 t onion powder
1/2 t dry mustard
2 t Worcestershire sauce
1/4 t liquid smoke
t = teaspoon T = tablespoon C = cup
Combine all ingredients except brisket in removable liner of Crockpot. Add brisket and turn to coat well with sauce. Marinate brisket in liner with lid for 3-4 hours or overnight in refrigerator. Place liner in base, cover and cook on Auto for 8 hours. Low for 9-11 hours or High for 5-6 hours. Remove brisket from Crockpot when fork-tender and let rest for 10 minutes before slicing. Serve with side dishes, such as baked beans and cole slaw. Also, can be served in a Kaiser or Hoagie roll with chopped onions and sliced jalapeño peppers and extra sauce.
Delicious! Serves: 6