Home Corned Beef

1/2 c kosher salt
1 T black peppercorns, cracked
2 t ground allspice
1 T dried thyme
1 t paprika
2 bay leaves, crumbled
1 fresh beef brisket (4 to 6 pounds), trimmed of excess fat, patted dry

Mix salt and seasonings in small bowl. Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible.

Place bagged brisket in pan large enough to hold it, cover with second, similar size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning bag over once a day. Prior to baking, soak the meat in cold water for a couple of hours, changing water several times.

Use Savu smoker bag to bake brisket for smoked flavor.

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Crock Pot Easy Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes
1/4 c flour
1/2 t salt
1/2 t fresh ground black pepper
1 clove garlic, minced
1 bay leaf
1 T Worcestershire sauce
1/2 one onion, chopped
4 yukon gold potatoes, diced
8 oz pack baby carrots
1 ~ 14 oz can beef broth

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper. Sprinkle over meat and stir to coat. Add garlic, bay leaf, Worcestershire sauce, onion, potatoes, and carrots. Pour in beef broth. Cover and cook on Low for 10 hours, or on High for 6 hours. Remove bay leaf prior to serving. Serves 6.
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Smoked Corned Beef

Corned beef is not traditionally eaten in Ireland on Saint Patrick's Day, but my Irish grandmother always made it so I'm continuing the tradition.




3 lb corned beef brisket, wash and pat dry
1 smoker bag, Savu beef bag preferred

Preheat oven to 475 and position oven rack to lowest setting. Place brisket in smoker bag, fat side up. Seal bag by double folding opening and turn up corners. Place bag in roasting pan and put in oven. Bake 15 minutes, then lower temperature to 375 and cook 1 hour and 45 minutes, total cooking time of 2 hours.

Remove roasting pan from oven and let meat rest in pan up to one hour. Remove meat from bag and slice against grain. Serve warm with colcannon or steamed Brussels sprouts. Serves 6.

Chef's Note: The smoked flavor of this beef makes an excellent substitution for pastrami and a delicious Reuben Sandwich.

Pot Roast Beef Stew ~ adapted from Semi-Homemade Cooking with Sandra Lee

1/4 one medium white onion, cut into large chunks
8 oz. baby carrots
3 lbs red potatoes, quartered
3 to 3.5 lbs beef chuck roast, rinsed and patted dry
Salt and pepper
2 T canola oil
1~ 10 oz can condensed cream of celery soup
1 packet onion soup mix
2~ 14 oz cans low-sodium beef broth
1/4 c steak sauce

Put onions, carrots, and potatoes in bottom of large crock-pot.

Season roast with salt and pepper. Heat oil in large skillet over medium high heat. Add roast and brown on all sides. Place in crock pot on top of vegetables.

In small bowl, whisk together cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast, cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

Steak and Spinach Salad Sandwich

This recipe may be one of my favorite summer sandwiches. It was inspired by the popular steak and blue cheese salads appearing recently in restaurants. I didn't have any blue cheese on hand (or even any blue cheese dressing) so I substituted Havarti. I have to say, I think I liked the result better than if I had used blue cheese.

I still love blue cheese in salads, especially with spinach, but it might have been difficult to work with on a sandwich.




Steak and Spinach Salad Sandwich
4 slices extra-sourdough bread
4 slices Havarti cheese
4 oz roast beef, deli sliced
1 T dijon mustard
2 c fresh baby spinach, thoroughly washed
1/2 c ranch dressing (recommended: Litehouse Homestyle Ranch)

In a medium bowl, mix spinach and ranch dressing thoroughly and set aside. Place two slices Havarti cheese on two slices of sourdough bread. Divide roast beef equally and place on cheese, also divide spinach salad and place on roast beef. Spread dijon mustard on remaining two slices of sourdough and top each sandwich. Slice and serve along with crunchy pita chips. Serves 2 to 3.

Balsamic Beef with Pasta

This would have been subperb with pene but alas, I only had spaghetti on hand. It was still delicious and I will make it again when time is short and appetites are high.



1 package Hormel Beef Roast au jus
1/2 lb pasta, prepared al dente
1 t olive oil
1 t dried oregano
1 t dried basil
1 T balsamic vinegar
1/2 t garlic powder
fresh ground black pepper, to taste

Heat roast beef according to package directions and place in large mixing bowl along with all juice. Add oregano, basil, vinegar, and garlic powder to beef and mix well using two forks to shred the beef. Toss prepared pasta with olive oil and add to mixing bowl with beef. Stir well and pile onto plates. Serves 2.

Traditional Lasagna

1 pound lean ground beef
1 pound sweet Italian sausage
1/4 one white onion, finely diced
3 cloves garlic, minced
1 ~28 oz can crushed tomatoes
1 ~12 oz can tomato paste
1 ~14 oz can tomato sauce
1 T sugar
1/2 t salt
1/2 t garlic powder
2 bay leaves
2 t dried basil, crushed
2 t dried oregano, crushed
1/4 t fresh ground black pepper
4 T fresh Italian parsley, chopped
12 lasagna noodles
16 oz whole milk ricotta cheese
1 egg
1/4 t fresh grated nutmeg
1 pound whole milk mozzarella cheese, shredded
3/4 c Parmesan cheese, pre-grated is fine

In large stockpot with lid, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, and tomato sauce and bring just to boil. Add sugar, salt, garlic powder, bay leaves, basil, oregano, pepper, and half the parsley (2 tablespoons). Reduce heat to low and simmer, covered, for a minimum of 1 1/2 hours, stirring occasionally.

Preheat oven to 375°.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles until al dente, 8 minutes maximum.

While pasta is boiling, combine ricotta cheese with egg and nutmeg in medium bowl.

When pasta has reached al dente, spread 1 1/2 c of meat sauce in the bottom of a 9x13 inch baking dish. Remove 4 to 6 lasagna noodles from water and arrange over meat sauce. Spread with one half of the ricotta cheese mixture. Top with one third of shredded mozzarella cheese. Spoon 1 1/2 c meat sauce over mozzarella, and sprinkle with 1/4 c Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.

Cover with foil sprayed with nonstick cooking spray and bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool at least 20 minutes before slicing. Garnish each serving with remaining meat sauce and parsley, if desired. Serves 16.

Chef's Note: This will make a little less than double the amount of meat sauce required for a 9x13 baking dish so be prepared to have extra to serve over the top. Or, boil a whole package of lasagna noodles and make the lasagna in a large roasting pan and eat it for a month.

Beer Braised Pot Roast ~ adapted from The Pioneer Woman Cooks

1~ 2 1/2 to 3 pound chuck roast
kosher salt and fresh ground black pepper, to taste
3 T olive oil
2 white onions, peeled and cut to thick slices
5 cloves garlic, chopped
1~ 12 oz can beer
1~ 14 oz can beef broth
1 t dried thyme
1 t dried rosemary

Preheat oven to 275°. Heat oil in a large dutch oven over high heat. Season meat generously with salt and pepper. Sear meat on all sides, about 2 minutes per side. Remove meat from pan and lower heat to medium.

Add onions and garlic and saute for 30 seconds. Pour in beer and broth. Add thyme, rosemary, and salt to taste, about 1 teaspoon. Return meat to pot, push to submerge, and place lid on pot.

Cook in oven 2 1/2 to 3 hours, or until meat is fork tender and falling apart. Shred meat in pot with two forks. Dish meat onto plates and spoon juice and onions over top. Serves 6.

Shepherd's Pie

2 pounds stew beef, finely chopped
3 T all purpose flour
2 T cooking oil
1 package stew seasoning, recommended McCormick
1~12oz bottle beer, recommended Guinness
1~15oz can diced tomatoes
2 c baby carrots, cut in quarters
3 c fresh green beans, cut in 2" sections
3 pounds russet potatoes
1/2 c milk
1/2 c heavy cream
1 T butter
Mushroom gravy*, recipe to follow

Heat oil in large skillet over medium high heat. Dredge beef in flour and fry until well browned on all sides. Add beer and stew seasoning, bring to boil and lower heat to medium. Add tomato, carrots and green beans. Cover loosely and cook a minimum of 90 minutes to 2 hours.

While beef and vegetables cook, peel and dice potatoes and add to large pot of cold water, heavily salted. Cover and bring to boil. Cook until potatoes are fork tender, drain. Add milk and cream; coarsely mash potatoes.

After beef cooking time is complete, place beef and vegetables in 9x11 casserole dish and cover top with mashed potatoes. Dot with butter and broil until potatoes are lightly browned. Serve with mushroom gravy. Serves 8.

Mushroom Gravy
1 package brown gravy mix, recommended Lawry's
4 oz baby portobello mushrooms, sliced
1/4 c dry red wine
1 c water
2 T butter

Melt butter in large saute pan over medium heat. Add mushrooms and saute 4 minutes, stirring occasionally. Add wine and cook one minute; add water and gravy packet; cook, over medium low heat until thickened. Yield 2 cups.

Chef's Note: I know, stewed beef and fresh green beans are not "traditional", but I just can't stomach boiled ground meat and frozen peas. Yuck. Since it's MY recipe I can cook what I like to eat... steak and fresh veggies with an incredibly rich gravy. Now THAT'S good cookin'.

Szechuan Beef

1 pound steak, thinly sliced (top sirloin used in photo)
1 T soy sauce
1 t dry wine
2 t cornstarch
4 T vegetable oil
1 t garlic, minced
2 dried red japanos peppers
3 green onions, diced
Sauce:
1 t sugar
1/4 t black pepper
1/4 t ground ginger
1/2 t sesame oil

Mix beef with soy sauce, wine, and cornstarch and set aside. Heat wok (or large saute pan) and vegetable oil over high heat approximately 3 minutes. Stir-fry garlic and japanos until fragrant, about 1 minute.

Add beef and sauce ingredients and stir-fry over high heat just until beef is no longer pink on outside, about 2 to 3 minutes. Top with green onion and serve over steamed rice. Serves 2.

Chef's Note: Remove japanos peppers prior to storing leftovers as they will increase in heat over time.

Pasta E Fagioli

1 pound ground beef, browned and drained
1/4 one white onion
2 large carrots, chopped
2 stalks celery, chopped
1 (28 oz) can diced tomatoes
1 (16 oz) can red kidney beans, drained
1 (16 oz) can white kidney beans, drained
2 (14 oz) cans beef broth
1 t oregano
1 t pepper
3 t parsley
1 t Tabasco sauce, to taste
1 (10 oz) can spaghetti sauce
4 oz pasta, uncooked

Combine all ingredients in crock-pot excluding pasta. Cook on low 8 hours. Add pasta during last hour, garnish with fresh grated parmesan cheese if desired. Serves 8.

Pumpernickel Pastrami Panini with Rosemary Au-Jus

5 T butter, divided
2 c beef broth (one 15 oz can)
2 cloves garlic, minced
1 t fresh rosemary leaves, coarsely chopped
1/2 t onion powder
1/2 t freshly ground black pepper
1 pound shaved pastrami
8 slices pumpernickel bread
4 slices thinly sliced sharp white Cheddar

Rosemary Au-Jus
Melt 1 T butter in medium sized saucepan, over medium-low heat. Add garlic and saute approximately 3 minutes. Whisk in beef broth, rosemary, onion powder and 1/4 teaspoon pepper. Allow to simmer while preparing panini.

Pumpernickel Pastrami Panini
Heat griddle to medium. Butter one side of one slice of pumpernickel and place on griddle, butter side down. Add one slice of cheese. Add 1/4 pastrami, another slice of cheese and top with another buttered bread slice, butter side up.

Place the bottom of a heavy skillet on top of sandwich, and press down to flatten (leave skillet on sandwich while grilling). Cook 2 minutes, flip, press down with heavy skillet again and cook an additional 2 minutes or until crisp. Repeat process with remaining sandwich ingredients.

Slice sandwiches on diagonal and serve with rosemary au-jus for dipping. Serves 4.

Chili con Carne

1 pound ground beef or turkey
2 15 oz cans red or kidney beans, rinsed and drained
1 15 oz can diced tomato
1 15 oz can Original Manwich sauce
1 package mild chili seasoning (ie McCormick)
1 t salt
1/2 t garlic powder
toppings: shredded cheddar cheese, sour cream, minced onion, chopped tomato, etc.

Brown ground meat over medium high heat until no pink remains. Do not drain. Add beans, tomato, Manwich, and seasonings to meat. Stir well and reduce heat to low. Simmer a minimum of 20 minutes stirring occasionally. Garnish and serve. Serves 4.

Chef's Note: I was tempted to not enter a recipe for chili... I have never made it the same way twice. I just rummage through my pantry and use whatever ingredients I happen to have (like today I only had one can of red beans and no kidney beans so I added black beans because it's what I already had).

Also, I didn't have any chili seasoning so I had to do a lot of tasting and adjusting of salt and garlic while adding various "spices" from my vintage rack to the pot. The end result was not what I intended, but was absolutely delicious.

Don't ever let the absence of one ingredient deter you from cooking a dish. You might be surprised what you come up with during the process of improvisation.

Super Easy Sloppy Joes

Summer time means less time for mommy to do food prep in addition to traveling out of town every week. Thus the dilemma to fix a quick and delicious lunch with whatever hasn't spoiled since the last trip to the market (almost a month ago). Here's what I was able to find in the pantry and freezer to satiate our appetites today.

1 pound ground beef
15 oz Manwich original Sloppy Joe sauce
4 large hamburger buns
4 slices provolone cheese
1 T fresh oregano

Cook ground beef in medium skillet until browned and no pink remains. Add Manwich sauce to skillet and heat throughout. Place one slice provolone on bottom half of each hamburger bun. Add 1/4 sloppy joe mixture over cheese, sprinkle with oregano to taste. Top with second half of bun. Serves 4.

Beef Dip Sandwich

1 package Hormel Beef Roast au-jus
2 French sandwich rolls
4 slices provolone cheese
1 T mayo
1 t Italian dressing

Preheat oven to 350. Microwave roast beef 2 minutes, set aside. Slice rolls through 3/4 lengthwise. Divide dressing and mayo equally between rolls. Place 2 slices cheese on bottom of each roll, top with warm roast beef. Loosely wrap each sandwich in aluminum foil, place in preheated oven for 10 minutes. Unwrap and serve with au-jus for dipping. Serves 2.