Recipes

Here are a few simple recipes. If you have a good one we would love for you to send it to us.

Beef Brisket

Recipe courtesy Tyler Florence @ foodnetwork.com

Prep Time:
20 min
Inactive Prep Time:
15 min
Cook Time:
4 hr 0 min
Level:
Intermediate
Serves:
10 servings

Ingredients

 

  • 4 large garlic cloves, smashed
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 4 sprigs fresh rosemary, needles striped from the stem and chopped
  • 1/4 cup extra-virgin olive oil
  • 1 (4 pound) beef brisket, first-cut
  • Coarsely ground black pepper
  • 4 large carrots, cut in 3-inch chunks
  • 3 celery stalks, cut in 3-inch chunks
  • 4 large red onions, halved
  • 2 cups dry red wine
  • 1 (16-ounce) can whole tomatoes, hand-crushed
  • 1 handful fresh flat-leaf parsley leaves
  • 3 bay leaves
  • 1 tablespoon all-purpose flour (optional)
  • Potato Pancakes, recipe follows

 

Directions

Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.

 

Crispy Potato Pancakes (Latkes):

4 medium russet potatoes, peeled

2 medium onions

Kosher salt and freshly ground black pepper

2 egg whites, lightly beaten

1/4 cup finely chopped chives

Vegetable oil, for frying

Serving suggestion: applesauce

Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.

Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

Yield: about 20 (4-inch) pancakes

Prep Time: 30 minutes

Cook Time: 4 minutes per/batch

Ease of Preparation: Medium

Apple-Cranberry Stuffed Pork Chops

Apple Cranberry Stuffed Pork Chops

 

 

Serves: 6 Edit

 

Yields: 6 servings

Total Time: 44 min

Prep Time: 20 min

Cook Time: 24 min

 

Ingredients

From the pantry:

  • 2 tablespoon(s) unsalted butter
  • 1/3 cup(s) finely chopped dried cranberries
  • 1 1/2 teaspoon(s) garlic paste
  • 1 teaspoon(s) kosher salt
  • 3/4 cup(s) (14-ounce) shredded sharp Cheddar cheese
  • Freshly ground black pepper, to taste
  • Flour, for dusting
  • 1/2 cup(s) chicken broth
  • 2 tablespoon(s) Dijon mustard with honey
  • More Pantry Staples

Fresh ingredients:

  • 3/4 cup(s) finely chopped onion
  • 1/3 cup(s) finely chopped celery
  • 1 tablespoon(s) chopped fresh sage leaves
  • 1  Granny Smith apple
  • 6  (5-ounce) boneless center-cut loin pork chops (1 inch thick)
  • 1 1/2 cup(s) apple juice

Accompaniment:

  • Sugar snap peas
  • Mashed potatoes

Directions

  1. Melt 1 tablespoon of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage, and garlic; sauté 4 minutes. Add apple and 1/4 teaspoon of the salt; cook 4 minutes. Cool mixture; stir in cheese. Remove mixture to a bowl. Wipe skillet clean.
  2. With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.
  3. Season chops with the remaining 3/4 teaspoon salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 tablespoon butter in skillet and heat over medium heat. Add chops; cook 8 minutes, turning once, or until just cooked through. Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through. Remove chops to a platter; cover loosely with foil.
  4. Add apple juice to liquid in skillet; whisk in mustard. Bring to a boil; cook until sauce is reduced by half. Strain sauce through a fine-mesh sieve. Remove toothpicks from pork; pour sauce over chops. Serve with sugar snap peas and mashed potatoes.

Tina Rupp

Irish Beef Stew Recipe

This is my adopted recipe.
by Jellyqueen

2¼ hours | 5 min prep

SERVES 8

  • 2 lbs lean stewing beef or beef chuck, in two inch chunks
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • flour (for dredging)
  • 2 tablespoons bacon drippings or vegetable oil
  • 2 large yellow onions, chopped
  • 1 clove garlic, finely minced (optional)
  • 6-8 medium carrots, scraped and sliced
  • 2-3 large potatoes, peeled and cut into cubes
  • 2-3 turnips, peeled and cut into cubes (optional)
  • 1 cup Guinness stout
  • 1 cup beef broth
  1. Season beef with salt and pepper; toss beef chunks in flour until well coated.
  2. Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches.
  3. When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.
  4. Return beef to pot and add carrots, potatoes, turnips, stout and broth.
  5. Bring to a boil and reduce heat to a simmer.
  6. Cover and cook for 2 hours or until beef is fork-tender.
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