TACOs on INDIAN FLAT BREAD
From Kim
To make Flat Bread: Mix 3 cups flour, 4 teaspoons baking powder, 1 1/2 teaspoons salt. Add 1 1/2cup warm water, a little at a time, until dough becomes sticky. May not need all the water. Let sit in warm place while preparing rest of tacos.Brown beef and onions and drain; combine with packaged taco flavorings. Heat refried beans and add a couple spoons of beef taco mixture to flavor beans. Prepare dishes of chopped tomatoes, shredded lettuce, shredded cheese, sour cream and guacamole.
Shape into dough into flat patties about 6 inches round. Deep fry in oil.
Serve warm flat breads and heap with taco meat, and garnishes of your choice.
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BAKED ZITA
1 (16 oz) package zita or other small tube pasta, uncooked
2 lbs. ground beef
1 (29 oz) jar spaghetti sauce
1/4 teaspoon garlic powder or to taste
1 teaspoon Italian seasoning
1 teaspoon dried basil
4 teaspoons dried parsley (divided)
3 cups ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
3 cups grated mozzarella cheese (divided)Cook pasta according to package directions; drain and set aside;
In a skillet, brown beef; drain fat. Stir in spahetti sauce, garlic powder, Italian seasoning basil and 2 teaspoons parsley. Simmer until ready to assemble casserole.
Preheat oven to 350 degrees.
In a large bowl, combine ricotta, remaining parsley, eggs, Parmesan and 2 cups mozzarella. Stir with a spoon. Add the pasta and mix to coat evenly.
Place half the meat mixture in the bottom of a large buttered casserole or 9x13 baking disk. Cover it with the pasta mixture, then spoon remaining meat mixture on top.
Cover and bake for 45 minutes. Sprinkle remaining mozzarella on top and return to over for 15 to 20 minutes, or until bubbly.
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TOSTADA PIZZA
12-14 inch pizza, 6 servings
1 lb. lean ground beef
3/4 cup water
1- 4oz can diced green chile peppers, drained
2 TB envelope taco seasoning mix
1 tsp chili powder
2 TB cornmeal
2 cups packaged biscuit mix
1/2 cup cold water 1- 15oz can refried beans
1 cup shredded sharp American cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup thinly sliced green onions
Taco Sauce optional
Preheat oven to 450 degrees. In skillet, cook ground beef, drain; stir in 3/4cup water, peppers, taco seasoning and chili powder; simmer uncovered about 15 minutes or until thick.
Generously grease a 12-14 inch pizza pan. Sprinkle with the cornmeal. Mix together biscuit mix and 1/2 cup cold water with a fork until dough follows fork around bowl. With floured fingers, pat dough into bottom and up the edge of the prepared pan. Spread refried beans over dough; spoon meat mix over the beans.
Bake, uncoered, for 18-20 minutes or until crust is golden brown. Sprinkle with cheese and bake for 3-5 minutes more until cheese is melted. Top with lettuce, tomato, and green onions. Makes 6 servings.
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MEXICAN SKILLET
Quick Hamburger-Rice Casserole
Serves 6 servings Prepared/Served in a Skillet
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1- 10 oz can mild diced tomatoes and green chiles (or Rotel Tomatores)
1 cup uncooked rice
1- 1.25oz. envelope taco seasoning mix
1 ½ cups water
½ teaspoon salt
2 cups chopped lettuce
3 green onions chopped
1 avocado sliced
1 – 2.25 oz. sliced black olives, drained
1 cup (4 oz) shredded Mexican Cheese blend
1 cup sour cream
Tortilla Chips
COOK and stir beef, onion, and peppers in large skilled until done; drain. STIR in tomato & green chiles, rice, taco seasoning, salt, water; COOK, covered, over medium heat, stirring occasionally for about 15 minutes. UNCOVER and cook another 15 minutes; remove from heat. (Rice should be done). STIR IN olives and sour cream right before serving. Sprinkle cheese over top.
SPOON onto platter or serving bowl.and ARRANGE around the edge of the platter: lettuce, tomatoes, avocado, and chips.
SHEPHERD’S PIE
2 pounds top sirloin, finely chopped
3 cups water
3 large carrots, chopped
1 medium onion, chopped
1 beef flavored bouillon cube
2 (3/4oz) packages beef-flavored gravy mix
1 ½ pounds red potatoes, peeled and sliced (about 4 large)
3 Tablespoons butter
3-5 Tablespoons milk
1 cup shredded Cheddar cheese
Paprika
Combine steak and water in a saucepan; reduce heat and simmer 15 minutes. Drain steak, reserving broth. Combine broth, carrots, and onion in saucepan; cover and cook 12 minutes or until tender. Drain the carrots and onion reserving 2 cups broth. (Add enough water to the broth to measure 2 cups if necessary). Combine broth, bouillon cube, and gravy mix in pan; bring to boil, stirring constantly. Reduce heat and simmer 1 minute. Stir in beef and vegetables; spoon into a lightly gresed13x9x2 inch dish. Cook potatoes in boiling water to cover 12 minutes or until tender. Drain and mash. Stir n butte and milk. Spread evenly over meat mix; top with cheese and sprinkle with paprika; Bake at 350 degrees for 20-25 minutes or until bubbly.
SPINACH-SPAGHETTI CASSEROLE
Serves 8-10 Bake 350 degrees
1 1/2 lb. ground beef
2 garlic cloves
minced
1/2 teaspoon salt
1/2 teaspoon pepper
1-26 oz jar spaghetti sauce
1 teaspoon Italian seasoning
10 o frozen chopped spinach, thawed and very well drained
1 cups ( 8oz) shredded Monterey Jack cheese
1 1/2 cups sour cream
1 large egg, lightly beaten
1 teaspoon garlic salt
8 oz wide egg noodles, cooked
1 1/2 cups shredded Parmesan cheese
COOK beef, garlic, salt, pepper over medium heat, stirring until beef crumbles and is done; drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.
COMBINE spinach and Monterey Jack cheese, sour cream, egg, garlic salt. Fold in noodles, and spoon mixture into a lightly greased 13x,9 in. baking dish. Sprinkle with half of the Parmesan cheese; top with beef mixture and remaining Parmesan cheese.
BAKE 30 minutes.1 1/2 lb. ground beef 2 garlic cloves, minced1/2 teaspoon salt 1/2 teaspoon pepper 1-26 oz jar spaghetti sauce 1 teaspoon Italian seasoning 10 o frozen chopped spinach, thawed and very well drained 1 cups ( 8oz) shredded Monterey Jack cheese 1 1/2 cups sour cream 1 large egg, lightly beaten 1 teaspoon garlic salt 8 oz wide egg noodles, cooked 1 1/2 cups shredded Parmesan cheese
SYBLIL'S FRITO PIE
4 pounds hamburger
2 #2 cans whole tomatoes
1 bottle Gebhardt’s Chilis Powder ( 3 oz)(Use ½ bottle)
1 Tablespoon cumin
2 large chopped onions
4 finely chopped cloves of garlic
Salt & Pepper
4 cups pinto beans (mashed)
2 pkgs grated mild cheese
Brown meat, onions, garlic. Pour off excess fluids; Add chili powder, cumin, tomatoes and simmer until thick (1 hour); Add mashed pinto beans and serve over fritos.
SOUR CREAM BURITOS
Serves 6-8 Bake 325 degrees
2 tablespoons butter
2 tablespoons white wine
2 green peppers, cut into medium pieces
1 onion, cut into medium pieces
½ lb. fresh mushrooms
1-8 oz. can black olives, sliced
1 lb. ground beef
1 envelop taco seasoning mix
½ cup water
10-12 flour tortillas
1 cup sour cream
16 oz. cheddar cheese, divided in half
SAUTE vegetables in butter and wine until slightly soft. Remove;
BROWN beef, add taco mix and water. Stir until well blended. Add sautéed vegetables.
PLACE meat-vegetable filling and 1 tablespoon cheese on a tortilla and roll up. Fill a large baking dish with burritos. Cover with sour cream and grated cheese.
BAKE uncovered until sour cream and cheese are bubbly, approximately 20 minutes.
Optional: Top with more olives, green pepper before baking
LUBY’S CHEEESE ENCHILADAS
With LUBY’S CHILLI
Serves 8
16 enchiladas
6 cups cheddar cheese, shredded
2/3 cup while onions, chopped
16 corn tortillas, 6 inches each
1 batch Luby’s chili
1 cup American cheese, shredded.
Mix cheddar cheese and onions thoroughly. Put about ¼ cup of mix on each tortilla and roll semi tight about the size of a quarter. Place into tow 9 x 13 inch pans. Keep covered in the refrigerator until ready to use. Pour the chili over the enchiladas in each pan. Cover with foil and cook ina 350 degrees oven for 10 minutes. Remove the foil and sprinkle the top with American cheese. Cook until just melted.
Luby’s Chili:
1 ½ pounds ground beef
½ cup white onions, chopped
½ Tablespoon salt
2 teaspoons garlic powder
1 teaspoon pepper
2 cans (14.5 oz each) whole peeled tomatoes, crushed by hand
1 Tablespoon cumin
1 ½ Tablespoons paprika
3 Tablespoons chili powder
8 cups beef broth
1/3 cup cornstarch
1/3 cup water
Mix together ground beef, onions, salt, garlic powder and pepper. Cook for 20-30 minutes until beef is brown, stirring frequently. Add crushed tomatoes with juice, cumin, paprika, chili powder and broth. Simmer for 1 hour, stirring often. Dissolve cornstarch in water and pour it slowly into the chili while stirring constantly. Cook chili for 10 more minutes. Keep warm until use.
SARA'S BEEF STROGNOFF
Serves 4
1 pound ground beef
3 Tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced thinly
2 cups beef broth
2 Tablespoons Dijon mustard (Be careful not too much mustard)
1 cup sour cream (stir in a tablespoon of flour if too juicy)
SEASON beef generously with salt and pepper. Heat 2 Tablespoons oil in skillet and brown meat. Drain and set aside.
IN THE SAME SKILLET, heat remaining tablespoon oil and add onion, stirring occasional until browned, 5-7 minutes. Add mushrooms, cover. Cook until tender 6-8 minutes. Add broth; simmer, uncovered until liquid has thickened, 6-8 minutes.
STIR mustard into mushroom mixture in skillet. Return beef to skillet; cook until heated through, 1-2 minutes. Remove from heat and stir in sour cream. Season with salt and pepper. SERVE with egg noodles or rice.
BEEF STROGANOFF
1 boneless sirloin steak, 1 ½ inches thick and weighing about 2 pounds
1/3 cup butter
2 medium onions, sliced
½ pound mushrooms, sliced
1 can condensed beef broth
1 teaspoon salt
2 Tablespoon flour
1 cup sour cream
Hot cooked rice or noodles
Trim any excess fat from steak; cut into ¼ inch thick diagonal slices. Heat a large skillet until very hot; add about 1 Tablespoon butter and swirl to coat bottom of skillet. Pan fry beef strips, a few at a time, 1 minute on each side, or until steak is done as you like it and all strips re fried, using more butter as needed. Keep warm.
Add the remaining butter to skillet; stir in onion slices, sauté 5 minutes; push to one side; stir in mushroom slices and sauté 3 minutes; add beef broth and salt; simmer 5 minutes.
Stir flour into sour cream in a small bowl; blend in about 1 cup of the hot mixture. Return sour cream mixture to skillet and cook, stirring constantly, until mixture thickens and just begins to bubble. Do not boil.
Add cooked beef strips; stir just until blended.
BEEF TACOS
8 tacos
2 Tablespoons oil
1 small onion, chopped (about 2/3 cup)
3 medium cloves garlic, about 1 Tablespoon
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
Salt & Pepper
1 pound (90% élan)
½ cup tomato sauace
½ cup low-sodium chiken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Shells
Top with some or all of these:
1 cup shredded (4 oz) Cheddar or Monterey Jack cheese
2 cups each shredded iceberg lettuce and finely chopped tomatoes
½ cup sour cream
1 avacodo, diced medium
1 small onion, chopped small
2 Tablespoon minced fresh cilantro leaves
Heat oil until simmering but not smoking – about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and ½ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooded spoon and scraping pan to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce , chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened – about 10 minutes. Adjust seasonings with salt and pepper.
Divide fillings among taco shells and pass toppings.
MEATBALLS
Pizza Meatballs
1 pound ground beef
1 cup Italian style fine, dry breadcrumbs
½ cup milk
2 Tablespoons instant minced onion
1teaspoon garlic salt
1/8 teaspoon pepper
4 oz mozzarella cheese, cut into 24 (1/2 in) cubes
1 jar 15 oz jar pizza sauce
Shredded lettuce
Sliced mushrooms
Combine the first 6 ingredients; mix well. Cover each cheese cube with about 1 Tablespoon meat mixture, carefully sealing all around. Place meatballs in a lightly greased 13x9x2 baking pan; bake uncovered at 350 degrees for 20-25 minutes. Heat pizza sauce until just boiling. Add meatballs; stir gently and cook until thoroughly heated.
Red Delicious Meatballs
2 ½ pounds ground beef
¼ cup seasoned croutons
1 egg
2 Tablespoons butter, melted
1 pkg onion soup mix ( 1 3/8 oz)
2 (14 oz each) bottles spicy catsup
1- 10oz jar apply jelly
1-8 0z tomato sauce
Combine ground beef, croutons, egg, butter, and onion soup mix, mixing well; shape into 1 1 /4 inch meatballs. Cook half in a large skillet over medium high 5-10 minutes until browned. Repeat with the remaining. Drain meatballs on paper towels; pour off the pan drippings. Combine the remaining ingredients in skillet , mixing well; simmer 10 minutes. Place meatballs in a 14x12x2 inch baking dish; pour sauce over meatballs; cover and bake at 325 degrees for 30 minutes.
OVEN MEATBALLS
4-6 SERVINGS
1 to 1/1/2 lbs ground beef
1 teaspoon dried onion or 1/2 cup chopped onion
½- 1/3 cup cooked rice
½ teaspoon salt
2- 8 oz cans tomato sauce
½ cup dry white wine
¾ cup grated sharp Cheddar cheese
Combine ground beef, onion, rice, cheese, salt, and 1 can tomato sauce. Mix well. Shape into balls; place in shallow baking dish. Mix remaining can tomato sauce, wine and ½ cup water and pour over meatballs. Bake at 350 degrees for 50 - 60 minutes, turning once.
PERFECT MEATLOAF
From America’s Test Kitchen
Loaf:
3 oz Monterey Jack cheese, finely grated (1 cup)
1 Tablespoon unsalted butter
1 medium onion, chopped fine (about 1 cup)
1medium celery rib, chopped fine, about ½ cup
1 medium garlic clove, minced – about 1 teaspoon
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
¼ cup tomato juice
½ cup low sodium chicken broth
2 large eggs
½ teaspoon unflavored powdered gelatin
1 Tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 Tablespoons minced fresh parsley
¾ teaspoon salt
1 pound ground sirloin
1 pound ground chuck
Glaze:
½ cup ketchup
1 teaspoon hot pepper sauce
½ teaspoon ground coriander
¼ cup apple cider vinegar
3 Tablespoons packed light brown sugar.
Adjust oven rack to middle position; heat to 375 degrees. Spread cheese on plate and place in freeze until ready to use.
Prepare baking sheet: Fold heavy aluminum foil to form a 10x6 inch rectangle. Center on a metal cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer – about half an inch apart. Spray with nonstick cooking spray.
Heat butter in 10 inch skillet until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minutes. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits form pan, until thickened, about 1 minutes. Transfer mixture to small bowl and set aside to cool.
Whisk broth and eggs until combined. Sprinkle gelatin over liuid and let stand 5 minutes. Stir in soy sauce , mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef, mix gently with hands until thoroughly combined, about 1 minutes. Transfer meat to foil rectangle and shape into 10 x 6 inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant reads thermometer inserted into center of loaf reads 135 to 140 degrees, 55 -65 minutes. Remove meat loaf from oven and turn on broiler.
While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring , until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let oaf cool 20 minutes before slicing.
STUFFED PEPPERS
Serves 4
1 Tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
salt and pepper
1 pound beef
1 can (14.5 oz) diced tomatoes
¾ cup couscous ( or cooked rice)
4 red bell peppers, halved lengthwise, seeds and ribs removed
½ cup shredded Monterey Jack cheese – 2 oz
Preheat oven to 400 degrees. Heat oil and add onion, garlic, ½ teaspoon salt, and 1/8 teaspoon pepper; cook until softened, about 3 minutes.
Add beef to skillet. Cook, breaking it up with a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until sauce is lightly thickened, about 5 minutes. Remove from heat, and stir in couscous.
Fill pepper halves with couscous mix. Pour ½ cup water into a large baking dish; arrange stuffed peppers in dish. Cover with foil, and bake until peppers are tender, 35-40 minutes. Remove foil, and sprinkle Monterey Jack over the tops. Return to oven. Bake; uncovered, until cheese has melted and peppers are very tender. 10-15 minutes.
VEAL PARMIGIANA
1 medium onion, chopped
1 clove garlic, minced
½ cup oil
1can -16 oz can Italian tomatoes
1 can 6 oz tomato paste
¾ teaspoon salt
2 teaspoons leaf basil, crumbled
2 teaspoons leaf oregano, crumbed
1 pound thin veal for scallopini
2 eggs, beaten
½ cup bread crumbs
4 oz mozzarella cheese, sliced
¼ cup grated Parmesan cheese
Saute onion and garlic in 2 Tablespoons of the oil until soft. Stir in tomatoes, tomato paste, salt, basil and oregano. Simmer, uncovered, stirring frequently, 45 minutes or until sauce thickens. Reserve.
Place bread crumbs on wax paper. Dip veal in beaten egg, then crumbs. Saute veal, a few pieces at a time, in remaining oil, until golden brown. Drain on paper toweling
Layer half the tomato sauce, veal, remaining sauce and sliced mozzarella in a 12-inch baking dish. Bake in hot oven – 400 degrees- 10 minutes or until cheese is melted and sauce is bubbly-hot. Sprinkle top with Parmesan.
BEEF BURGUNDY
From Broken Arrow Cookbook
4 slices bacon
1 ½ pounds beef top round, cut into 1 inch cubes
1- 20z can mushroom soup
½ cup Burgundy
2 Tablespoon chopped parsley
1/8 teaspoon pepper
12 small whole white onions
2 cups sliced mushrooms
In a heavy pan, cook bacon until crisp. Remove the bacon and brown the beef in the drippings. Pour off the fat. Add the soup, wine, parsley and pepper. Cover and cook over low heat for 1 ½ hours. Add the onions and mushrooms. Cover and cook for 1 hour more or until the meat is tender. Serve over wide noodles garnishing with crumbled bacon and parsley.
SIMPLE BEEF BURGUNDY
2 servings
¼ cup flour
¼ salt
¼ teaspoon pepper
¾ pound sirloin steak, cut into think strips
2 Tablespoons olive oil
1 medium onion, cut into strips
1 small clove garlic, minced
2/3 cup beef broth
2/3 cup Burgundy
½ teaspoon dried bsil
Hot cooked rice
Combine first 3 ingredients; dredge steak in flour mixure. Brown steak in hot oil in a large skillet; remove steak form skillet; set aside.
Add onion and garlic to skillet; cook until tender. Add steak, broth, Burgundy, and basil; cover and simmer 20 minutes or until steak is ender. Serve over rice.
ROASTS
Grandmother’s Roast:
2.5-4 pound rump roast without bone
Season (salt, pepper, garlic salt, lemon pepper) and flour all sides of roast. Heat several tablespoons oil (I use only olive oil these days) in roaster. Brown roast on all sides. Add water to roaster – for an inch or two of fluid.
(If unable to brown adequately, you can place in an oven 400 degrees for about 30 minutes and then turn down the oven)
Bake covered 350 degrees for approximately 2 1/2 to 3 hours, checking to make sure liquid doesn’t evaporate. You want to keep liquid in the roast so you will have good gravy and the roast won't burn. It’s done when a fork insered show it’s tender.
Remove roast to cutting board and let it rest for 10 minutes or so before slicing. Use fond in roaster to make gravy.
Vermouth and Mushroom Gravy Roast
3-4 pound rump roast. Dredge all sides in flour, and season. Brown meat in 4 Tablespoons butter in heavy skillet. Place in a 4-quart casserole with lid. Combine ½ envelope dry onion soup mix, 10 0z can mushroom soup, and ½ cup dry vermouth, mixing thoroughly; pour over browned meat; Cover and cook at 325 degrees for 3 hours. Saute mushrooms in butter. Pour over roast 30 minutes before removing from over.
ZINFANDEL POT ROAST WITH GLAXED CARROTS AND FRESH SAGE
Best American Recipes 2005-2006
3.5-4 lb. boneless beef chuck roast, preferably top blade roast
Salt & Pepper
2 Tablespoon olive oil
1 large yellow onion, coarsely chopped
1 carrot, peeled and dcoarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, peeled and smashed
1 cup Zinfandel or other robust dry red wine
1 cup beef broth or chicken broth
3 large (3-4inc) leafy fresh sage springs
2-3 6-8 inch fresh flat leaf parsley springs
8-10 black peppercorns
Garnish:
1 ½ lbs small to medium carrots
1 Tablespoon unsalted butter
1 Tablespoon olive oil
Salt & Pepper
1 Tablespoon red wine vinegar
2 Tablespoons fresh sage, chopped
2 Tablespoons chopped fresh flat-leaf parsley
pinch of sugar
Place a rack in the lower third of the oven and preheat to 300 degrees. Tie meat into a nice, neat shape. Season with salt & pepper. Heat oil in a large Dutch oven , add beef and brown it on all sides, about 18 minutes total. Remove the beef and set aside.
Return the pot to medium heat and add the carrot, onion, celery, and garlic. Season lightly. Cook, stirring often, about 5 minutes. Pour in the wine, scrape the bottom with a wooden spoon, and boil to reduce the wine by half, about 6 minutes. Add the broth and return to a boil, and boil to reduce by about one third, 5 minutes more. Return the meat to the pot, along with any juices it has released, and ad the sage, parsley, and peppercorns. Cover with a piece of parchment paper, pressing down so that it nearly touches the meat and the edges of the paper overhang the pot by about an inch. Set lid in place.
Transfer the pot to the oven and braise at a gently simmer, turning the roach once halfway though the braising, until fork fender, about 3 hours. Peek under the lid after the first 10-15 minutes to check that the liquid isn’t simmering too vigorously; if so, reduce the temperature by 10-15 degrees. move the pot from the oven. Lift the beef out, set on a platter to catch juices.
Cover loosely with foil to keep warm. Strain the braising liquid into a medium sauce pan, pressing down on the solids to extract as much liquid as possible. Let the braising liquid settle, then spoon off and discard as much fat as you can easily with a wide spoon. Measure out ½ cup of the liquid for glazing the carrots and set the rest aside in a warm spot.
Melt the butter with the oil in a large skillet over medium heat. When hot, add the carrots, season with salt and pepper, and cook briskly, shaking or stirring often, until lightly glazed and browned in spots, about 8 minutes. Add the ½ cup braising liquid, cover partially, reduce the heat to medium and simmer until tender but not mushy, 6-8 minutes. Uncover, raise the heat, and bring back to boil. Arrange the carrots around the pot roast. Alternatively, carve the roast into ½ inch thick slices. Spoon a bit of the sauce over the meat and serve immediately.
ONION BRAISED BEEF BRISKET
1 beef brisket, 4-5 pounds, flat cut preferred
salt and pepper
3 large onions (about 2 ½ pounds) halved and sliced ½ inch thick
1 Tablespoon brown sugar
3 medium garlic cloves, minced or pressed through press – 1 Tablespoon
1 Tablespoon tomato paste
1 Tablespoon paprika
1/8 teaspoon cayenne pepper
2 Tablespoons flour
1 cup low-sodium chicken broth
1 cup dry red wine
3 bay leaves
3 springs fresh thyme leaves
2 teaspoons cider vinegar.
Adjust oven rack to lower-middle position; heat oven to 300 degrees. Line 13 x 9 inch baking dish with two 24 inch long sheets of 18 inch wide heavy-duty foil, positions sheets perpendicular to each other and allowing excel foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides liberally with salt & pepper.
Heat 1 teaspoon oil in 12 inch skillet over medium high heat until oil just begins to smoke. Place brisket fat side up in skillet; weight brisket with heavy dutch oven or cast iron skillet and cook until well browned, about 7 minutes. Remove dutch oven; using tongs, flip brisket and cook on second side without weight until well browned, about 7 minutes longer. Transfer to platter.
Pour off all but 1 Tablespoon fat from pan (or if necessary, add enough oil to fat in skillet to equal 1 Tablespoon); stir in onions, sugar and ¼ teaspoon slat and cook over medium – high heat, stirring occasionally, until onions are softened and golden, 10-12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minutes; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minutes. Sprinkle flour over onions and cook, stirring constantly, until well-combined, about 2 minutes. Add broth, wine, bay, thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken.
Pour sauce and onions into foil-lined dish. Nestle brisket, fat side up, in sauce and onions, Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for doneness ). Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 3 ½ to 4 hours . Carefully open foil and let brisket cook at room temp for 20-30 minutes.
Transfer brisket to large bowl. Set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife and refrigerate overnight.
About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce sauce to saucepan and heat over medium heat until warm, skimming any fat on surface with shallow spoon – you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium hat until reduced to 2 cups. While sauce heats, slice brisket against grain into ¼ inch thick slices, trimming and discarding any excess. Place slices in 13 x 9 inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25-30 minutes.
CABBAGE AND BEEF ROLLS
1 large cabbage
1-15 oz can tomato sauce, divided
1 pound ground beef
1-4oz can mushroom stems and pieces, undrained
½ uncooked instant rice
½ cup chopped onion
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 teaspoon sugar
½ teaspoon lemon juice
1 Tablespoon cornstarch
1 Tablespoon water
Remove 1 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well.
Combine ½ cup tomato sauce and next 7 ingredients, mixing well. Place 1/3 cup of meat mixture in center of each cabbage leaf. Fold 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8-inch baking dish.Combine remaining tomato sauce, sugar, and lemon juice; pour over cabbage rolls; Cover and bake at 350 degrees for 1 hour.
Remove cabbage rolls to a serving platter; drain tomato sauce mix into a sauce pan. Combine cornstarch and water, stirring until smooth; stir into tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minutes. Pour over cabbage rolls.
TEX-MEX MEAT LOAF
FOR TWO
1-4oz can chopped green chiles, drained and divided
¼ cup regular oats, uncooked
1 egg
2 Tablespoons catsup
1 teaspoon chopped onion
¼ teaspoon chili powder
¼ teaspoon salt
½ pound ground beef
1/3 cup catsup
1 teaspoon minced onion
Dash garlic powder
¼ cup Cheddar cheese
Combine 2 Tablespoons chopped chiles and next 6 ingredients; stir well; Add ground beef, and stir just until blended. Shape mix into two 4 x 2 inch loaves; place in an 8 inch square baking dish. Bake at 375 degrees for 20 to 25 minutes
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