Barbicoa Beef

 

 

Barbicoa Beef
 
Author: 
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more to taste)
  • 1 (4-ounce) can chopped green chiles
  • 1 small white onion, finely chopped (about 1 cup)
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ tsp ground cloves
  • ½ cup beef broth or water
Instructions
  1. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
  2. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
  3. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Cornbread Dressing

Cornbread Dressing
 
Author: 
Note: More stock may be used to make a moister dressing.
Ingredients
  • Double-batch of cornbread
  • 2 sticks (1 cup) unsalted butter, divided
  • 2 cups finely chopped sweet onion
  • 1½ cups finely chopped celery
  • 5 cups chicken or turkey stock
  • 5 large eggs, lightly beaten
  • 2 teaspoons dried sage
  • Salt and pepper
Instructions
  1. Preheat oven to 350°F.
  2. Crumble the cornbread into small pieces (makes about 5 cups).
  3. Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, about 10 to12 minutes. Add the onion and celery to the cornbread mixture.
  4. Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper. Pour into a greased 9 x 13 inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.

 

Slow Cooker Pot Roast

Slow Cooker Pot Roast
 
Author: 
Recipe type: Entree
Cuisine: American
Ingredients
  • One 4-pound beef chuck roast
  • Kosher salt and freshly ground black pepper
  • ⅓ cup all-purpose flour, plus more for coating
  • 3 tablespoons olive oil
  • 4 medium carrots, cut into 2-inch pieces
  • 3 stalks celery, peeled and cut into 2-inch pieces
  • 1 medium onion, cut into ½-inch wedges
  • 3 cloves garlic, mashed
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 3 cups low-sodium beef broth
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • ½ teaspoon ground allspice
  • ½ cup loosely packed parsley leaves, chopped
Instructions
  1. Sprinkle the roast all over with 2½ teaspoons salt and 1½ teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  2. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, ½ teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  3. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  4. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

 

Myron Mixon Brisket

Myron Mixon Brisket
 
Author: 
Ingredients
For the beef injection and marinade:
  • 1 quart water
  • 3 tablespoons beef base (preferably Minor's brand) or beef bouillon powder
  • 3 tablespoons au jus concentrate (preferably Minor's brand) or one 15-ounce can strong beef broth
For the beef rub:
  • ½ cup kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 teaspoon sugar
  • ½ teaspoon chipotle pepper powder
  • ½ teaspoon chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon granulated dried onion
Instructions
For the beef injection and marinade:
  1. In a large stockpot over high heat, bring the water to a boil. Add the beef base and the beef au jus to the water, and stir until dissolved. Remove from the heat. If reserving for a later use, let the liquid cool then pour it into a jug or bottle. This can be stored in the refrigerator for up to 2 weeks.
For the beef rub:
  1. In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.
For the meat:
  1. Trim your brisket. Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least 6 hours or overnight. 30 minutes before you are ready to cook the brisket, heat a smoker to 350 degrees, keeping it an average of 300 degrees. (You can also use a gas grill, but you’ll need to prepare it for smoking.)
  2. Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours. Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point end of the meat reaches 205 degrees. Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3-4 hours. Unwrap the pan, discard the foil, and remove the brisket, taking care to save the the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer.
  3. Meanwhile, slice the brisket against the grain; try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.
Notes
Four hours of smoking, four hours in the blanket wrap. Start eight hours before you want to eat.

NB (Summer 2013): HALF the salt. At LEAST half it. Way too salty.

 

Italian Pork Chops

Italian Pork Chops
 
Author: 
Recipe type: Entree
Cuisine: Italian
Ingredients
  • 3 eggs, lightly beaten
  • 3 tablespoons milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 4 pork chops
Instructions
  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
  5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).