Shepherds Pie
Once your family tries this dish, you’ll have a new favorite. We’ll never tell that you are using leftovers!
Read more
Recipes
Basic Beef Pot Roast
This is a great basic recipe for a pot roast. You can add potatoes and vegetables for a one pot meal. Or make a big roast and save the extra for the Shepherd’s Pie recipe.
Read more
Zinfandel Braised Creekstone Farms Short Ribs
Ingredients
For the meat:
- 6 lb. Beef short ribs, kosher cut (6 pieces approx. 2” X 6” X 2”)
- 2 Tbsp. Salt, kosher
- 1 Tbsp Pepper, black, ground
- 2 Tbsp Oil, canola
For the braising liquid:
- ½ bottle (750ml) Wine, dry red zinfandel
- 5 each Garlic cloves
- 6 each Bay leaves
- 2 cups Onions, yellow, roughly chopped
- 1 cup Celery, rough chop
- 1 cup Carrots, rough chop
- 8 sprigs Thyme, fresh
- 4 sprigs Rosemary, fresh
- 1 Tbsp Peppercorns, black
- 1 Quart tBeef stock or broth
- 2 cups Blackberry puree
For the sauce:
- ½ #Bacon, apple wood smoked, diced
- ½ cup Onion, yellow, diced
- 2 Tbsp Garlic, minced
- 2 cups Ketchup
- 2 cups Chile sauce, canned
- ¼ cup Molasses, dark
- ½ cup Sugar, light brown
- ¼ cup Worchestershire sauce
- 1 Teas. hot sauce
- ¼ cup Lemon juice
- 1 cup Blackberry puree
- Salt and pepper, to taste.
Instructions
Dry ribs with paper towel and season with salt and pepper. Place Dutch oven over high heat and add oil. When oil is hot add ribs and sear on all sides. Discard excess oil . Add all braising liquid ingredients . Bring to simmer. Cover and place in 350 degree F oven. Cook for 3 hours.
Make the sauce:
Cook bacon until crisp. Add onions and cook until translucent. Add garlic and all other sauce ingredients. Simmer for 45 minutes. Strain sauce and discard solids. Reserve sauce. After 3 hours, remove ribs from pan and reserve. Strain braising liquid discarding all solids. Place strained braising liquid in sauce pan over med high heat . Reduce liquid by 2/3 while skimming and discarding all impurities as they come to the surface. When reduced, add to reserved sauce.
To serve:
Reheat ribs, and sauce separately
Place ribs on plate with mashed potatoes, sweet potatoes or other desired side item
Place rib on top and pour sauce over rib
Serve with full bodied red wine such as California Zinfandel or Cabernet Sauvignon
Yield: 6 hearty portions
Recipe courtesy of Chef Tim Williams of Dantanna’s Downtown and Dantann’s Surf and Turf in Atlanta.
Braised Beef Tacos
Serve these super tasty tacos to your family. Shredded round steak offers a change from the usual ground beef but is still full of flavor and nutrition.
Read more
Hawaian Baked Beans and Beef
Definitely a kid pleaser, this recipe is quick and easy and chock full of flavor your family will crave.
Read more
Short Ribs Braised with Autumn Vegetables
This recipe is loaded with the flavor of autumn, with gorgeous fall vegetables mixed with the rich flavor of Black Angus short ribs. It’s the perfect canvas of everything in season this winter.
Read more
Braised Brisket Taco
Ingredients
- 1 Creekstone Farms whole beef brisket
- Olive oil
- 2 Tablespoons Kosher Salt
- 2 Tablespoons of your favorite dry rub
- 2 large red onions, diced
- 1 apple
- 2-3 cloves garlic, minced
- Red wine to cover (2-3 cups)
Instructions
Preheat the Braising pan to 350 degrees F.
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and dry rub seasoning.
Place the brisket in the pan and sear on both sides to form a nice golden brown crust. Remove brisket from pan and set aside. Add onions and apple to pan, browning and then add the garlic and red wine. Place the brisket back to the pot, cover and place in the oven for 3 hours or until the brisket is fork tender.
Taco fillings:
- sliced avocado, or a simple guacamole
- sliced red onions
- fresh spinach
- raspberry-habanero sauce (a puree of habanero peppers, onions, garlic, kosher salt, and raspberry sauce)
Also served at Tacos and Tequila during the New York Food and Wine Festival 2011, this recipe is from Leo and Oliver Kremer from Dos Toros Tequiria in NYC. Dos Toros Taqueria
Me Mum's Cottage Pie
Yield: Serves 8.
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced or ½ lb. of baby carrots
- 2 stalks celery, diced
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
- 1 Tablespoon tomato paste
- 2 lbs. lean ground beef
- 2 Tablespoons soy sauce
- ½ cup beef stock (oxo cube)
- 1 ½ cups petite pois (small peas)
- Cheesy Mashed Potatoes, recipe follows
Instructions
Preheat oven to 400 degrees F. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, mushrooms and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the soy sauce and beef stock. Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd’s pie and serve.
Mashed Potatoes
- 4 pounds Yukon gold potatoes, peeled, quartered
- 4 Tablespoons butter
- ¼ cup heavy cream
- 1 cup grated mature white cheddar or parmesan
- Salt and freshly ground black pepper
Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft - about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt & pepper.
This recipe hails from the San Francisco Bay area, courtesy of The Foodie Chap. It was the winner of the first Foodie Chap Celebrity Cook-Off, an event that raised five thousand dollars for Food Runners, a charitable organization that relays food to the needy in San Francisco. To learn more about Foodie Chap, go to www.foodiechap.com.
Grilled Eye Round Steaks with Wasabi-Yogurt Cream
For a great main course with a flavor that bites you back, you can't go wrong with these wasabi steaks! The combination of the cool tart yogurt, the wasabi heat, and a fantastic steak makes for a great taste union. Try this terrific new way to grill up a steak tonight!
Grilled Cajun Chuck Roast with Spicy Cheddar Grits
If you like a little heat and you love a lot of flavor, then this is the combo for you. Tak an ingredient list that won’t break the bank, add a little spice and some Southern flare, and you’ve got a new Saturday night favorite that everyone can agree on!
Read more
Tenderloin, Cranberry And Pear Salad With Honey Mustard Dressing
The addition of fresh pears to this wonderful salad adds quite a bit of fiber to each serving.
Read more