Beef Brisket

photo from here

I made this for Christmas one year along with the brussel sprouts side dish listed

Braised Beef Brisket
3 tablespoons canola oil
1 (2-pounds) piece beef brisket (preferably second-cut)
2 large white onions, chopped
4 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
6 garlic cloves
1/4 cup cider vinegar
1 cup chicken stock or reduced-sodium chicken broth
1 (28-ounces) can crushed tomatoes

Preheat oven to 350°F with rack in lower third.

Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.

Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.


Cooks' note:
Brisket is best if made at least 1 day ahead (and up to 3 days) and chilled (covered once cool). Skim off fat before reheating. 

Gourmet
October 2009

Corned Beef & Cabbage (Slow Cooker)

photo from here

I always double this recipe (doubling everything but the cabbage) because it's perfect for the freezer.  If you plan to make one (or two) for the freezer, simply place the veggies (except the cabbage) and the meat in a gallon-sized freezer ziploc.  On the day you want to make your freezer corned beef, you can either move it to the fridge the night before or cook it straight from the freezer, picking up the instructions at step 3.  Just be sure to add a head of cabbage to your grocery store list that week.  The corned beef also makes for great sandwiches for leftovers.

Ingredients:

- 2 stalks celery, chopped
- 4 carrots, chopped in big chunks
- 4 to 6 red potatoes, quartered
- 1 onion, quartered
- (1) 4lb corned beef brisket
- 12 ounce stout or dark ale
- 1 tbsp corned beef spices (or the packet that comes with the brisket)
- 1 medium cabbage, cut into six wedges
- grainy mustard and horseradish sauce for serving

Directions:

1.  place celery, onions and potatoes in bottom of slow cooker.
2. rinse the brisket and place over veggies
3. add the beer, spices and enough water to just cover the meat.
4. cook on low for 8-9 hours.
5. 1 hour before done, add the cabbage.
6. slice brisket and serve with veggies, mustard and horseradish

Mu Shu Pork or Beef (Slow Cooker)

photo from here

This is another good "make one now, make one for later" dish, since you can follow steps 1 through 3, placing the ingredients in a gallon ziploc bag first and then into the freezer.  Then, when you're ready, just pick up at step 4. No need to defrost - I've done it right from the freezer.  Just be sure to buy your veggies and tortillas the week you plan to make your second batch.

The Ingredients:

4 pounds boneless beef or pork roast
1/2 cup  soy sauce
1/2 cup  hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5-spice powder
2 teaspoons garlic powder (or 6 cloves, minced)

Serve with:
small, soft tortillas or butter lettuce (as a lettuce wrap)
plum sauce
red cabbage and carrot slaw (see banh mi recipe for slaw instructions)
scallions, chopped (optional)
peanuts, chopped (optional)

The Directions: 

1. Trim any visible fat from the meat, and place it into your stoneware.
2. Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
3. Pour in the soy and hoisin sauces.
4. Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).
5. to serve, spread the plum sauce on a warmed tortilla or on a large piece of butter lettuce and top with the mu shu, slaw and scallions. You could also top with chopped peanuts, which we don't do #allergies.


Recipe adapted from here

One for Now, One for Later Meatloaf

photo from here

The quantities below yield two meatloafs (meatloaves?), one for now and one for later.  Follow all instructions,

Ingredients:

Set One:
2lb meatloaf (three meat) mix or ground turkey
1onion minced
3garlic minced
1/2 c parsley minced
1/4c Italian bread crumbs (maybe less)
1 egg (or egg substitute - I use flax seed & water with no problem)  #allergies
1tsp dried thyme
salt & pepper

Set Two:
4-5 dash worstershire
3tbs sweet chili
2tbs Dijon mustard
6oz can tomato paste

1/4c ketchup

(if freezing one, also buy disposable aluminum loaf pans).

Instructions:

1. Preheat oven to 350.
2. Mix Set One of ingredients together in a large bowl.
3. In a separate, small bowl, mix Set Two of ingredients.  Add one half of this mixture to the meat mixture and mix well.
4. Place meat mixture into two loaf pans.
5. Add 1/4c ketchup to the remaining bowl of Set Two ingredients, and spread atop the meat mix.
6. Bake one loaf for one hour, and wrap the second in plastic and foil and place in the freezer.
7. When you're ready to make the second loaf, simply move the loaf to the fridge the night before and cook the following day according to the same instructions.

We love meatloaf sandwiches with havarti, mustard and thin sliced jalapenos on toasted bread. It reminds us of this restaurant in Brooklyn.

One For Now, One For Later Beef Stew (Slow Cooker)

photo from realsimple.com

Divide Recipe in Half, one for now & one for freezer

Slow Cooker Classic Beef Stew

Serves 8-10

Hands-on Time: 35m

Ingredients

·         4 pounds bottom round, well trimmed and cut into 2-inch pieces

·         1 cup all-purpose flour

·         1/3 cup olive oil (plus more if needed)

·         2 large onions, diced (2 cups)

·         1 6-ounce can tomato paste

·         1 cup dry red wine

·         1 pound potatoes, cut into 2-inch pieces (about 4 cups)

·         1/2 pound baby carrots (about 2 cups)

·         2 cups beef broth

·         1 tablespoon kosher salt

·         1 teaspoon dried thyme leaves

·         1 bay leaf

·         1 cup frozen peas, thawed

1 of 2

Slow-Cooker Classic Beef Stew(Continued)

Directions

1.  Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. 2.  Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. 3.  Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, salt, thyme, and bay leaf. 4.  Cool and freeze.  5. Place all materials in crock pot with 2 cups beef broth.  Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

From realsimple.com