Slow Cooker Texas Smoked Beef Brisket

Slow Cooker Texas Smoked Beef Brisket

Yup another brisket recipe, told you I love brisket.

I usually don’t like the texture of meat cooked in a crock pot it always seems on the dry side to me. I think this is just personal preference. This recipe came out good and when topped with my BBQ sauce it was very tasty. I had this sliced and pulled on a bun. It’s a very easy recipe to throw in the slow cooker walk away and get very hungry every time you enter the room.

Ingredients

Brisket Rub:

  • 3 tablespoons smoked paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Cooking Brisket
  • 1 1/2 pounds beef brisket
  • Barbeque Sauce: see my Texas-Style BBQ Sauce
  • 3/4 cup barbeque sauce
  • 1/4 cup water (optional)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon liquid smoke flavoring
  • 1/2 onion, sliced into rings

How

  1. Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  2. Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  3. Cook on Low until brisket is very tender, 6 to 7 hours. Scrap the fat cap off with spatula or knife. Rest brisket 10 minutes before slicing or shredding; serve with sauce.
Steak Tips with Mushrooms in Red Wine Sauce from the Boston Globe

Steak Tips with Mushrooms in Red Wine Sauce from the Boston Globe

I’ve posted the Hill Top steak tips recipe before, I remember the Hill Top well, ate there 2 -3 times a week when I was a theater manager in Saugus and Peabody. There were three of us from local theatre and Big Rosie the waitress. We would take care of her with passes and she would come out halfway through the meal apologize that it was not made right and return with a new order for our take home leftovers.

From the globe: Steak tips are a distinctly New England cut. They’re sometimes called sirloin tips (because they can be cut from the sirloin, but also from the tenderloin, flank, or other tender beef), and families have been making them for weeknight suppers or backyard barbecues for decades. You can use steak tips, sliced thinly, for a stir-fry with vegetables, but they’re also a very quick dinner on their own with a little sauce. 

First let them marinate in fresh ginger, Worcestershire sauce, brown sugar, and Dijon mustard for an hour or a day. Then sear them in a hot skillet — this takes five minutes — and make a pan sauce with mushrooms and red wine. The downside is that the meat can be expensive, because you’re buying ends of high-priced cuts. The upside is that dinner is ready in minutes and though it’s a little retro, it’s delightfully familiar and delicious.

Serves 4

Ingredients

  • 1 tablespoon Worcestershire sauce
  • 1 piece (1 inch) fresh ginger, grated
  • 1 clove garlic, grated
  • 2 teaspoons dark brown sugar
  • 2 teaspoons Dijon mustard
  • Salt and pepper, to taste
  • 1½ pounds steak tips (cut from sirloin or tenderloin), cut into 2-inch pieces
  • 3 tablespoons olive oil
  • ½ pound mixed mushrooms (shiitake, cremini or baby portobello, button)
  • ½ cup dry red wine
  • ¼ cup chicken stock or water
  • 2 tablespoons chopped fresh parsley (for garnish)

1. In a bowl, combine the Worcestershire sauce, ginger, garlic, brown sugar, mustard, and a generous pinch each of salt and pepper. Stir well. Add the steak tips, stir well to coat them all over, and cover. Refrigerate for at least 1 hour or for up to 1 day, turning several times.

2. Transfer the steak to a plate and pat it dry with paper towels. Reserve any marinade in the bowl.

3. In a large deep skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the steak in one layer. Cook without disturbing for 3 minutes. Turn and cook the undersides for 3 minutes more. Remove from the pan and transfer to a clean bowl (not the marinade bowl).

4. Without wiping out the pan, add the remaining 1 tablespoon olive oil. Add the mushrooms with a pinch of salt and pepper. Lower the heat, and cook, stirring, for 3 minutes.

5. Add the wine and stock or water with any reserved marinade from the bowl. Bring to a boil, lower the heat, and let the mixture bubble steadily for 6 minutes, or until it is reduced and starts to look syrupy.

6. Return the steak tips to the pan with any juices that accumulated in the bowl. Cook for a few minutes, stirring often, or until the steak tips are heated through. Sprinkle with parsley.

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.

Collard Green Slaw Recipe

Collard Green Slaw Recipe

Lyn came over a little while ago and said do you think…. We use Misfit Market for our veggies, well for most. They now allow you to choose which you want rather than the surprise package both have their benefits. Coming up with recipes for stuff you normally would not get and now especially these days ordering stuff you really need. Well last week we choose to get some collard greens which Lyn likes to use as wraps but I challenged her to find something different. After making what she came up with this morning I can’t wait until lunch.

Ingredients

  • 1 bunch collard greens, stems removed and shredded (about 8 cups)
  • 1 cup thinly sliced radish
    • I made sticks instead of slices
  • 1⁄2 cup matchstick carrot
  • 1 medium shallot, thinly sliced
  • 1⁄2 cup apple cider vinegar
  • 1⁄4 cup sugar
  • 2 tablespoons canola oil
  • 2 tablespoons celery seeds
  • 1 1⁄2 teaspoons kosher salt
  • 1⁄2 teaspoon ground dry mustard
  • 1⁄4 teaspoon ground black pepper

Instructions

  • 1 In a large bowl, combine greens, radish, carrot, and shallot. Set aside.
Please note: Do to the current shopping situations we did not have a lot of radishes so I made sticks rather than slices to stretch it out.
  • 2 In a small saucepan, stir together vinegar, sugar, canola oil, celery seeds, salt, mustard, and pepper. Bring to a boil over high heat. Remove from heat. Pour over collard mixture, stirring to combine.
  • Refrigerate at least 3 hours before serving. Store, covered, in the refrigerator up to 3 days.

From: taste of the south https://www.tasteofthesouthmagazine.com/

Beckon’s Gluten-Free Bread

Beckon’s Gluten-Free Bread

A few weeks ago Lyn innocently asked me, you used to make bread right, she knows I don’t like to bake (to exact) she also knows I have a hard time refusing her wants and needs. So she asked for some gluten free seed bread. This is a wicked heavy bread and I gave it a good try, after a few weeks she finished it and is hinting about another loaf. To keep impulse munching down we cut in slices and froze. You know what it is like with fresh bread.

Ingredients

To Make the Night Before:

  • 1 cup Cup4Cup gluten-free flour
  • 1 cup pumpkin seeds
  • ¾ cup sunflower seeds
  • ¾ cup flaxseeds
  • ⅓ cup white sesame seeds
  • 3 tablespoons fennel seeds
  • 2 tablespoons poppy seeds
  • 2 tablespoons dill seeds
  • 2 tablespoons caraway seeds
  • 5 teaspoons yellow mustard seeds
  • ½ cup cornmeal

To Make the Day of:

  • 1 package active dry yeast
  • 2 tablespoons honey
  • 1 cup Cup4Cup gluten-free flour
  • 1 tablespoon kosher salt
  • Nonstick cooking spray

How

Step 1

In a large glass bowl, combine the flour with all the seeds and the cornmeal. Stir in 2 1/4 cups water. Cover bowl tightly with plastic wrap, and let sit overnight, 8 to 12 hours.

 Step 2

The next day, in another large glass bowl, whisk the yeast and the honey into 2 tablespoons warm water (100° to 110°). Let sit until foamy, about 5 minutes.

 Step 3

Scrape the overnight mixture into the bowl with the yeast mixture, and add the flour and the salt. Using a wooden spoon, stir until well combined, about 1 minute. (The mixture will be thick.) Cover bowl tightly with plastic wrap, and let sit until mixture lightens in texture, about 1 hour.

 Step 4

Spray a 9-by-5-inch nonstick loaf pan with cooking spray. Scrape dough into prepared pan. Cover with plastic wrap, and let rest in a warm area just until dough reaches the top of the pan, about 1 hour.

 Step 5

Preheat the oven to 350°. Bake loaf until golden on top and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Let cool before slicing. (Wrapped airtight, this bread will keep for over a week in the refrigerator or up to 6 months in the freezer.)

Tips

Use the Right Flour: “Cup4Cup is my favorite gluten-free blend,” Tompkins says. “For texture and flavor, mix in cornmeal or another gluten-free flour, like oat or teff.”Rise it Twice: “I go with the same process used in Danish rye breads,” Tompkins says. “I let the dough rise twice — in a bowl and again in the loaf pan — which really lightens up the loaves.”Add Lots of Seeds: Pumpkin, sunflower, fennel, mustard, sesame, and dillseeds add a nice complexity.”Soak the seeds overnight,” Tompkins says. “This keeps them from being too crunchy.”

Tips Recipe by Tamra Tompkins, pastry chef at Beckon in Denver.

Candied Brisket

Candied Brisket

Usually around St Patricks day I’ll grab a few corned beef briskets this year with the limits I was only able to get 1. So I made what was my son’s favorite this style of brisket and then rubbed it in via pictures and texts. If you’ve been following me you know I love brisket and make it many different ways. I’ve posted many her are a few Another attempt at smoke brisket Brisket in Sweet-and-Sour Sauce, Instant Pot Corned Beef Brisket, Flat, Single or First cut Brisket Jewish style , https://stevesacooking.com/201Another attempt at smoked Brisket…..

Ingredients

  • 1 3-4 Pound Corned Beef Brisket
  • 1/4 Cup Dijon Mustard
  • 1/2 Cup Light Brown Sugar, Packed
  • 2 Teaspoons horseradish
  • 1 tablespoon pineapple juice (optional)
  • Sliced Pineapple (optional)

How

Place corned beef brisket in a large Dutch oven, fat side facing down.

Cover completely with water by two inches.

Bring to boil and simmer on low until fork tender 4-6 hours

Preheat oven to 425 degrees.

Cover a large baking sheet with tin foil.

Remove brisket, allowing all excess water to drain back into the pot.

Place corned beef on the foil covered baking sheet, fat side facing up.

Gently skim the layer of fat off of the corned beef using a spatula; discard fat.

Mix mustard, brown sugar, pineapple juice and horseradish in a small bowl.

Smear the mustard mixture on top of the corned beef.

Place sliced pineapple on top

Bake in oven for 5 to 10 minutes; or until the mixture begins to bubble.

I sometimes use the broiler

Remove from oven and let rest for 5 to 15 minutes.

Slice against the grain and serve

Garlic Center Pork Loin Roast

Garlic Center Pork Loin Roast

We are living in a weird time of Social Distancing, gloves, masks and fear of going out or shopping for necessities. Being basically confined to the house what does one do, watch TV – news to depressing, watching movies and binging series, search the net for needed items to be shipped or delivered and cook – gets a little old after a while. I’m extremely lucky to have woods behind my house with paths at the end of the street leading to the Upton town forest. Escaping to the silence except birds, peepers, the creaking of trees and the wind blowing through them sounding like a distant ocean all which calm the mind.  I have a 3 mile path that is starting to feel short to me did it in a half hour the other day. Ny fall back has been cooking for Lyn and I and trying to make it interesting with what we have in stock so to speak. IT started when Mike and Gail return from New Orleans after he proposed they came with masks on as to not infect us or was it to protect themselves? N.O, was named the next hot spot the week after they returned, but they always had plenty of and used hand sanitizer with them. Anyway, I made this when they came over to show the ring and their smiles.

 

Ingredients

  • 3 pound pork loin not tenderloin
  • 4 cloves garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon paprika
  • Cut up apple

How

Preheat your oven to 375 degrees.

Add the pork loin to your baking pan.

Slightly score (large diamonds shape) the fat cap to allow garlic and rub to sit in.

Coat with the garlic on top of the fat cap.

Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork. Spread apple around the roast.

Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.

  • Time will vary depending on your stove

Remove from the oven and let rest before serving.

Served with roasted acorn squash

Ravioli Puttanesca

Ravioli Puttanesca

Love raviolis, they remind me of Sunday dinners at my mother in laws where seconds consisted of her asking, want some more, then grabbing the edge of your plate so no pull away with her. After piling on more than your first serving. She believed a well-fed person was a happy one and with her cooking everyone was happy.

Lyn found this recipe; it was surprisingly quick and easy with great taste. We cleaned our plates.

I made half this recipe since there was only the two of us.

Ingredients
  • 1 lb. cheese ravioli
  • 2 tbsp. olive oil
  • 2 cloves garlic, finely chopped
  • 1/3 c. pitted Kalamata olives (about 15), chopped
    • Note: I had to substitute a can of black that’s all we had
  • 1 tbsp. capers, rinsed and chopped
  • 1 c. grape or cherry tomatoes, sliced
    • Note: will try with a can of fire roasted tomatoes next time
  • 4 c. baby spinach
  • black pepper
  • 1 c. fresh basil leaves, torn
  • Grated Parmesan or Romano cheese, for serving

How

Cook the ravioli according to package directions.

Meanwhile, heat the oil and garlic in a large skillet over medium heat until the garlic starts to sizzle, about 3 minutes. Add the olives and capers and cook for 2 minutes more.

heat garlic in oil until sizzles
Add olives

Add the tomatoes and toss to combine. Add the ravioli, spinach, and 1 teaspoon black pepper; toss until the spinach begins to wilt, 2 minutes. Fold in the basil and serve with grated cheese, if desired.

add ravs, tomatoes and spinach and toss to coat until spnage starts to wilt.

Fold in the basil and serve with grated cheese, if desired.

serve
Plate
It was very good as you can see