We have used this recipe to make corned beef from our brisket. It is remarkably easy, but takes three weeks. So plan ahead for St. Patty's day and give this recipe a try.  http://homecooking.about.com/od/beefrecipes/r/blbeef29.htm

• BRAISED SHORT RIBS

4 lb short ribs of beef                                                                    

Coarse salt, black pepper, granulated garlic                         

3 Tbl Olive oil or bacon fat           

1 small Spanish onion, chopped

1 carrot coarsely chopped

4 anchovies, minced

4-6 cloves garlic, smashed

1 6oz can tomato paste

3 cups red win (or dark beer)

6-7 cups beef or chicken broth (low sodium)

1 bay leaf            

2 Tbl red wine vinegar

3 sprigs fresh thyme

1/3 cup dried wild mushrooms

The day before cooking, season the ribs with salt, pepper and granulated garlic. Cover and refrigerate overnight.

Preheat oven to 325F. Heat the olive oil (or bacon fat) in  a roasting pan over medium high heat until hot but not smoking. Add ribs and brown them on all sides, about 1 minute per side. Remove from pan and set aside. Discard all but 2 Tbls fat from the pan.

Add onions, celery, carrots and cook until lightly browned (~8 minutes). Add the minced anchovies and garlic and cook until the anchovies dissolve,  about  30 seconds. Stir in tomato paste to cover vegetables and allow to cook about 2 minutes. Add the wine/beer, vinegar, broth, thyme and bay leaf. Stir in the mushrooms. Bring to a boil over high heat and let boil for 5 minutes to blend flavors. Return the ribs to the pan, cover with foil and braise in the oven for about 2.5-3 hours, turning ribs over every 30-45 minutes. Remove the foil and cook another 1.5 – 2 hours or until the meat falls off the bone. Remove ribs from pan and place on a serving platter. Place roasting pan on burner. Using an immersion blender, puree braising liquid and vegetables. Season with salt and pepper. Add ribs and reheat. Enjoy.

•       ARM ROAST

Yield: 6  servings
Preparation time: 30 MIN
Total time: 2.5 HRS
Source: CHARLES WELCH

              2 TBS   WORCESTERSHIRE SAUCE
              1 tsp   ONION POWDER
                  5   GARLIC CLOVES - SMASHED
                2 C   RED WINE (DIVIDED) - (WE USED BOORDY MERLOT)
              16 OZ   TOMATO PASTE
              3/4 C   WATER
              1 TBS   BEEF BULLION GRANULES
                      KOSHER SALT
                      GROUND BLACK PEPPER
                      OLIVE OIL
                  2   BAY LEAVES
              1 CAN   CREAM OF MUSHROOM SOUP
                  4   YUKON GOLD POTATOES - PEELED & QUARTERED
                  6   CARROTS LARGE - CUT IN TO 1" PIECES
                      GARLIC PEPPER
                  1   ARM ROAST


PRE HEAT OVEN TO 350

ON STOVETOP, HEAT DUTCH OVEN TO MEDIUM/MED HIGH WITH 2 TBS OLIVE OIL.
LIBERALLY SEASON ROAST BOTH SIDES WITH SALT AND GARLIC PEPPER. RUB
INTO MEAT.

IN A SEPARATE BOWL MIX WORCESTERSHIRE SAUCE, ONION POWDER,  1 CUP
WINE, BULLION & CREAM OF MUSH. WHISK TOGETHER AND SET ASIDE.

SEAR BOTH SIDES OF MEAT 60 SECONDS EACH. REMOVE MEAT TO PLATE AND SET
ASIDE. LOWER THE HEAT TO MED LOW ON THE STOVE TOP. ADD 1 TBS OLIVE
OIL, TOMATO PASTE, CAROTS, GARLIC & 1 CUP OF WINE. COOK FOR 8 MINUTES
WHILE SCRAPING UP BROWN BITS.

PUSH CARROTS AND GARLIC ASIDE TO MAKE ROOM FOR ROAST. ADD ROAST, ADD
POTATOES, ADD CREAM OF MUSH. SOUP MIXTURE, 3/4 CUPS OF WATER AND 2
BAY LEAVES. COVER AND PLACE IN OVEN FOR 1 HOUR. AFTER THE 1ST HOUR
REDUCE HEAT TO 250 AND COOK FOR 45 MIN TO 1.5 HRS. DEPENDING ON SIZE
OF ROAST START THEM. CHECKING WHEN ROAST HAS BEEN COOKING FOR 1.45 HRS.



• Beef Stew

1.5-2 lbs stew beef cut in 1 inch cubes

1/4   cup flour

salt and pepper to taste

1 1/2 cup beef broth

1 tsp Worcestershire sauce

1    clove garlic

1    bay leaf

1/2 tsp paprika

3  carrots, sliced

3 potatos diced

1 -2 onions, chopped

1  stalk celery, sliced

 

Place meat in crockpot. Mix flour, salt and pepper and pour over meat; stir to coat. Add remaining ingredients and stir to mix. Cover and cook on low 8-10 hours (high 4-5 hours) stir stew thoroughly before serving.

 

•  Moroccan Beef Stew (compliments of John Campbell)

 

--for stew meat, or cut into cubes any of the roasts--chuck, arm, etc.--that are tough and benefit from a braise.

1 large eggplant, cubed, oven-roasted at 350 for about 45 minutes
olive oil
1 package of beef stew cubes 1 large onion and 2 garlic cloves, minced
1 t each garam masala, 1/2 t paprika, cumin, turmeric
1 cup of red wine
2 cups of beef broth (I usually use bouillon)
1 28 oz can Italian tomatoes
1 can chickpeas
1 cup yellow raisins
fresh parsley

Brown beef (dry well first) in olive oil and remove from pot. Saute onion until starting to brown, add garlic and spices and saute until garlic golden. Add liquids, tomatoes, chickpeas, raisins, eggplant, and beef and cook about 1 hour. Serve sprinkled with chopped parsley.


 

• Osso Bucco (compliments of the Campbells)

 

--commonly used for beef shanks, but you can use the larger "shin meat" pieces. [Note: peel the 'fascia' from the shin meat and the meat will be very tender]. Very easy if you have a food processor for the chopping. Use a Dutch oven with a tight-fitting lid, large enough to hold shanks in single layer.

Preheat oven to 350.

1 onion
1 clove garlic
5-6 baby carrots
3 stalks celery
olive oil
4 beef shanks or large pieces shin meat
1 28 or 35 oz can Italian tomatoes
1 can Progresso cannellini beans
1 c each beef broth and red wine

For the gremolata: process together grated zest of 1-2 lemon and handful fresh rosemary

Sprinkle shanks with salt and pepper--you may flour them too--brown in olve oil, and remove from pot. Reduce heat to low and saute the vegetables until softened. Add meat, tomatoes, beans, and liquids, cover and place in oven for about 2 hours. Be sure that the meat is covered by the liquid. When done, remove solids from pot and reduce liquids to thicken slightly. Serve with gremolata sprinkled on top.

 

• Brittany Beef Casserole (compliments of MaryGrace)

 

3 lbs beef round, cut in cubes

6-8 strips bacon

2-3 cloves garlic

1-1.5 can beef consomme (broth)

2 cups red wine

1 tsp salt

2 cups cut carrots

1 lg onion, diced

ground pepper to taste

6-8 whole cloves

3 bay leaves

 

dredge beef cubes in flour

cook bacon, remove from pan

add 2 tbsp oil to pan

brown beef cubes, remove from pan

cook onion, garlic till soft

add meat back to pan (stew pot)

add consomme, wine, salt and heat to boiling

turn into casserole/stew pot

add carrots, cloves, bay leaves and bacon in small pieces

cover pot and place in oven at 300 F for 2.5 hours.

 

Pork Recipes
 

• Dr. Mears' Slow-roasted Pork Shoulder

Rub

 

2 tsp ancho chile powder

1 tsp cumin

1/2 tsp garlic

1/2 tsp dry mustard

salt/pepper

 

Tie roast and mix rub. Apply rub to roast. Refrigerate over night.

 

Sauce

2 cups tomato sauce

1/3 cup cider vinegar

3 Tbls brown sugar

1 Tbls chili powder

2 tsp garlic

2 tsp Worcestershire sauce

1 tsp dry mustard

1/2 tsp chipolte chile sauce

salt/pepper

 

Cook roast at 300 degrees for about 4 hours (meat 190 F)

Remove and let cool for 20 minutes

 

Mix sauce ingredients and cook for 15 minutes on high heat

 

Pull pork and apply sauce




•  Slow-Cooker Guisado Verde

Ingredients:
2 tablespoons vegetable oil
2 pounds pork shoulder roast



*1 large onion, coarsely chopped
*3 cloves garlic, chopped
*2 (12 ounce) cans tomatillos, drained and chopped
*1 (7 0z) can diced green chile peppers
*2 fresh jalapeno peppers, sliced
*1/2 cup fresh chopped cilantro
*1 teaspoon dried oregano


(The above starred items can be replaced with a 24 ounce jar of Salsa Verde from Safeway)


salt and pepper to taste
1 cup shredded Monterey Jack cheese
1/4 cup sour cream
4 sprigs fresh cilantro, for garnish
 1 can chicken broth

Directions:


1. Heat the oil in a large skillet over medium heat and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker (crock pot).
2. In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker along with the skillet juices.
3. Mix the tomatillos, green chile peppers, jalapeno peppers and cilantro into the slow cooker. Season with oregano, salt and pepper. Pour in 1 can of chicken broth. Cover and cook on low for 8- 10 hrs.
4. Shread the cooked pork with a fork. Spoon the slow cooker mixture into bowls and top with Monterey Jack cheese, sour cream and fresh cilantro sprigs to serve.




• Brined Pork chops with Chutney Sauce

 

8 cups water

1/2 cup coarse salt

1/2 cup (packed) golden brown sugar

1/4 cup chili powder

8  1.5 inch thick pork chops

Olive Oil

 

Combine 2 cups water, salt, sugar and chili powder in large pot (not aluminum). Bring to boil, stirring to dissolve salt and sugar. remove from heat. Add 6 cups cold water. Cool brine completely. Add pork chops, pressing to submerge. Cover pot and chill for 6 hrs. If chops are thinner, reduce marinading time to prevent chops from becoming salty. We marinade 1/2-3/4 inch chops for no more than 4 hours.

 

Prepare bareque (medium- high heat); we use the broiler. Drain pork, pat dry with paper towels. Brush pork on both sides wth oil, sprinkle with pepper. Grill (broil) pork about 10 minutes per side or until thermometer reads 150 F (for medium). Serve pork with Chutney Sauce.

 

Mango Chutney Sauce

 

2 Tbls butter

1 med onion, finely chopped

2 cloves garlic, minced

12 oz bottle chili sauce

9-10 oz jar of mango chutney

1/3 cup apple cider vinegar

2 Tbls Worcestershire sauce

2 Tbls dijon mustard

1.5 tsp hot pepper sauce (preferably habanero pepper)

 

melt butter in heavy medium saucepan over medium heat. Add onion, saute until golden, about 5 min. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce and mustard. Bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 -3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl: cool to room temperature (about 1 hr).

 

• Kentucky Pork Chops (compliments Lancaster Farming)

 

4 pork loin chops, ~3/4 inch thick

1/2 cup soy sauce

1/2 cup apple cider

1 Tbls honey

1.5 tspn garlic powder

 

Place chops in zip-lock bag. Combine soy sauce, apple cider, honey and garlic powder in small bowl. Pour over chops, then seal bag. Refrigerate for 1 hour. Heat broiler or grill. Drain chops, discard marinade. Place chops on unheated rack of broiler pan or grill. Broil 4 inches from heat or grill over medium fire until internal temperature is 160 F for 8-10 minutes, turning once. Serves 4.

 

 

Lamb Recipes




• Roasted Shoulder with Smashed Vegetables and Greens

This recipe is unbelievable. Lisa saw the recipe on one of Jamie Oliver's programs and tried it. The whole family fell in love with the recipe. If you have ever wondered what in the world to do with a lamb shoulder, this is it! Just click on the link above.





• Pan-sauteed Lamb Chops topped with Feta

(this was my Valentine's day dinner 2009!)





2 Tablespoons fresh lemon juice

4 medium garlic cloves, smashed and peeled

1 teaspoon kosher salt, plus extra for seasoning the chops

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil, plus extra for sauteing the chops

8 rib lamb chops, cut about 1/2 inch thick and about 3 ounces each

1 cup (18-20) grape tomatoes

Whipped Feta for garnish (see recipe below)

fresh dill sprigs for garnish

Combine lemon juice, garlic, salt, pepper, and 1/4 cup olive oil in a shallow nonreactive pan. Add lamb chops, turning to coat well. Marinate at room temperature, turning chops occasionally, for 45 minutes. You can marinate lamb longer: cover and refrigerate for up to 3 hours. Bring t0 room temperature 30 minutes before cooking.


Add enough olive oil to partly coat the bottom of a large, heavy skillet and place it over medium-high heat. When hot, remove chops from marinade, salt lightly on both sides, then saute until browned all over and pink in the center, about 2 1/2 to 3 minutes per side. Remove chops to a platter and cover loosley with foil to keep warm.


Pour all but 2 tablespoons drippings from the skillet and return to medium-high heat. When hot, add grape tomatoes and cook, stirring just until seared and warmed through, about 2 minutes. Serve 2 chops per person, each topped with a generous dollop of whipped feta. Garnish each serving with some tomatoes, and if desired, with a dill sprig.

Whipped Feta

1/2 cup crumbled feta cheese (ours is homemade, sorry, I feel for ya. Talk to your elected officials!)

1/4 cup olive oil


1 tesaspoon lemon juice

1 1/2 tablespoons chopped dill

In a small bowl and using a hand-held mixer (or in a mini-food processor), blend together feta, oil and lemon juice until smoooth, then mix in the chopped dill.

-Whipped Feta can be prepared 3 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before using-








• Lamb and Artichoke Stew

 

4 tbls Butter

2 lbs bonelss lamb, cubed

3 (we use 1-2) yellow onions, peeled and chopped

2 cloves garlic, crushed

1/2 cup parsley, chopped

salt and pepper to taste

6-oz can tomato paste

1 cup dry white wine

2  14-oz cans artichokes in brine, drained

1/2 teaspoon dried dill weed

3 tbls lemon juice

 

In a large frying pan melt the butter. Add the lamb and saute until lightly browned. Remove the meat. Saute the onioins with garlic and parsley. Place the meat, onions, garlic and parsley in a heavy kettle and add salt, pepper, tomato paste, and white wine. Simmer covered for about 1.5 hours or until lamb is tender. Add the artichokes, dill weed and lemon juice. simmer until all is tender, about 1.5 hours.

 

Serve over rice.

 

 

 

Bread

 

We stumbled across this easy bread recipe that makes great bread for soups and stews.

 

1/4 tsp active dry yeast

1.5 cups warm water

3 cups flour (we use bread flour)

1.5 tsp salt

 

In a large bow, dissolve yeast in water. Add flour and salt. Stir until blended (the dough will look shaggy). Cover bowl with plastic wrap and let sit 12-18 hrs at room temperature.

 

Lightly dust a sheet of wax paper with flour and pour (scrape) dough onto wax paper. Dust dough with flour. Fold dough onto itself a couple of times, cover with plastic wrap and let rest for 15 minutes.

Dust with flour and shape dough gentily into a ball. Cover with plastic wrap and let sit for 1-2 hours.

 

Put 6-8 quart dutch oven in oven and preheat to 475 F . Once the oven is to temperature, turn the wax paper over and let dough ball drop into dutch oven. Put cover on dutch oven, place back in oven and bake for 30 minutes. Remove lid and bake another 15 to 20 minutes until brown. Remove from dutch oven and let cool on a rack about 1 hour (if you can wait that long). 

 

You will be stunned at how easy and tasty this bread is to make. We have modified the recipe by putting garlic cloves into the dough for garlic bread. We have added some whole wheat flour for a heartier bread. We have also talked about adding rosemary.