Corned beef and potato hash

Left over corned beef? 
Hash makes a great breakfast.  Simply chop your corned beef and boiled potatoes (and carrots and cabbage if you like).
Melt 1 Tbsp of butter in a frying pan over medium heat. Place corned beef and potatoes in a single layer over melted butter.  Allow to cook for 3-4 minutes until slightly browned on bottom then flip and cook an additional 2 minutes until fully heated.

Serve with eggs and a side of toast.

*An over-easy egg on top of hash is divine!

Enjoy.

Ropa vieja - Cuban shredded beef

Ropa Vieja literally translates into Old Clothes in English, a nod to the shreds of tender beef.  Whatever you want to call it this is a dish you will make again and again.  It is also one that freezes well and re-purposes beautifully as left overs, so make extra!

Ingredients - serves 4-6
3 lb flank steak
2 Tbsp olive oil
2 large onions - chopped
2 peppers - chopped (red, green or one of each)
6 cloves of garlic - minced
1/2 cup dry red wine
14.5 oz can of tomato sauce
1/2 tsp ground annatto seed
1 tsp ground coriander
1 tsp ground cumin
3 cups beef broth
Pepper
1 cup green olives
2 Tbsp olive brine or vinegar
4 Tbsp chopped fresh cilantro - about 1 bunch

Slice flank steak WITH the grain into 1 1/2 to 2 inch pieces (this will really help later when shredding).  Heat oil over medium-high heat in a large heavy bottom pot or dutch oven.  Brown the steak on both sides in batches if necessary add more oil.  Remove meat from pot and set aside in a bowl to catch the juices.  Reduce heat to medium, add in onions and peppers and cook for 5 minutes until onions are translucent then add in the garlic, continue cooking for 2 more minutes.  Deglaze the pan with the wine making sure to scrap the bottom of the pan.  Stir in tomato sauce, annatto, coriander, cumin, beef broth, pepper, olives and brine.  Bring to a simmer then reduce heat to keep a low simmer.  Add meat back to the pot along with any juices that were caught in the bottom of the bowl.  Simmer for 2 1/2 - 3 hours until meat is very tender.  Remove meat pieces to a cutting board and shred using two forks.  (Hold one fork still and pull with the other.)  Return shredded meat to the pot and add in the cilantro.  Stir well to incorporate the sauce among the meat shreds. 
Serve hot with white rice and sliced avocado.

Enjoy!

Ideas for left-overs - Omelet filling, Tacos, Enchiladas, Sandwiches

St. Patrick's Day Corned Beef and Cabbage and Left-over soup

St. Patrick's Day Corned Beef and Cabbage (Makes 4 servings)

1- 3-4 pound corned beef brisket
Water
2 1/2 pounds yukon gold potatoes
1- Head of green cabbage
4-5 carrots

Believe it or not - thats it.  Now for some finessing.

Get a BIG POT, you want something that everything will fit in.
Place the brisket in the bottom of the pot and add water to cover by 2 inches.
Bring to a boil then lower heat to a simmer.  Simmer for 2 1/2 hours, adding water if necessary to keep it covered.
While brisket is cooking, quarter the potatoes, slice the carrots into 4 inch pieces and quarter the cabbage.
Once the brisket has cooked for 2 1/2 hours place the cabbage on top of the brisket, then the carrots on top of the cabbage and lastly the potatoes.  Add just enough water so everyone is covered.  Continue cooking on a simmer for 30 minutes.  Check to make sure cabbage is cooked if it is still too firm let it go another 10 minutes.
Remove potatoes, carrots and cabbage to a large serving platter and cover with foil.  Remove brisket and let sit for 5 minutes before slicing against the meat grain in 1/4 inch thick slices.

Enjoy this Irish classic anytime.  The best part?  Leftovers! 
Corned beef makes a great sandwich, hash or soup. 

Left-over Corned Beef and Cabbage soup-
1 medium onion - diced
2 stalks celery - diced
1 Tbsp butter
3 cups beef stock or broth
3/4 cup quick cooking barley
1/2 pound corned beef - cut into strips
3-4 left over potatoes - chopped
2 left over carrots - chopped
1/4 head left over green cabbage - chopped

Saute onion and celery in butter until softened.  Add beef stock, 2 cups water, and barley.  Cover and bring to a boil.  Uncover reduce heat to medium low and simmer until barley is tender.  About 15 minutes.  Gently stir in corned beef, potatoes, carrots and cabbage.  Continue cooking 10 minutes.  Serve pipping hot. 

Enjoy!

Pot roast dinner in the oven or crock pot

Pot Roast with fingerling potatoes, baby carrots and gravy (Makes 4 servings)

2-2.5 lbs boneless beef chuck roast
1 large onion sliced
2 Tbsp chopped fresh rosemary (or 2 tsp dried)
1/2 tsp each salt and pepper
2 tsp garlic powder
1 pound bag of baby carrots
1 pound bag of fingerling potatoes - sliced in half
1 cup beef stock
2 Tbsp worcestershire
2 Tbsp butter
2 Tbsp flour

Preheat oven to 350 degrees. (Crock pot directions are at the end of the post)
In a small baking dish or oven safe pot scatter onions across the bottom and place roast on top of onions.
Season meat with salt, pepper, garlic powder and 1/2 the rosemary.
Place carrots and potatoes around the meat in the pan.  You want a close fit around the meat.  Sprinkle the remaining rosemary over the vegetables.  Whisk together the beef stock and Worcestershire and pour over the vegetables.  Cover pan tightly with foil or pot lid.
Bake for 3-4 hours until roast is tender and pulls apart easily.
Remove roast to a plate and cover with foil, remove vegetables with a slotted spoon to a bowl and cover.
If you used a pot to bake the roast you can make the gravy right in the pot, if you used a baking dish you will need to move all the cooking juices into a skillet and then continue.
In a small skillet melt butter over medium heat and whisk in the flour.  Cook for 1 minute then add the rue to the cooking juices.  Allow to come up to a boil then reduce heat to low.  If the gravy is too thick add a bit of water, if it is too thin let it simmer on low for 5 minutes to thicken up.

Enjoy!

Crock pot directions -
Layer onions in the bottom of the crock pot then add meat, seasons and vegetables as directed above.  Cook on low for 8 hours or on high for 6 1/2 hours.
Gravy can be made right in the crock pot on high.

 

Enchilada Tortilla Pie

Enchilada Tortilla Pie (Serves 4)
5 8 inch tortillas (Burrito size)
1 medium zucchini sliced
2 Tbsp olive oil
1 lb lean ground beef (or turkey)
2 cloves garlic minced
1 red onion chopped
1 can refried beans
1 10oz can enchilada sauce
3/4 cup rice
1/2 cup tomato sauce
3 cups shredded mexican cheese blend or cheddar cheese
2 tomatoes diced

Heat oven to 400.  Cover a small baking sheet in foil.
Place a large skillet over medium heat and cook each tortilla 1 minute per side then remove to baking sheet.
Once finished with tortillas add oil to pan and cook zucchini until tender.  Remove from pan to a small bowl and mix with tomatoes.
Return pan to heat and cook ground beef with garlic and red onions until browned.
Meanwhile, prepare rice in a small sauce pan.  Bring 1 cup of water and tomato sauce to a slight boil, add rice and return to a simmer.  Cover and let cook for 15 minutes or until all liquid is absorbed.  Turn off heat and allow to cool slightly.
Once beef is fully cooked add enchilada sauce and refried beans and mix well.  The beans will act like glue to hold the meat mixture together.
To assemble -
Place 1 tortilla on baking sheet and top with 1/2 cup of cheese and 1/2 of the meat mixture.  Be sure to spread all the way to the edges so it doesn't droop on the sides.
Top with another tortilla, 1/2 cup of cheese and all of the rice.
Add another tortilla 1/2 cup of cheese and the zucchini and tomato mixture.
Add another tortilla 1/2 cup of cheese and remaining meat mixture.
Add last tortilla and top with remaining cheese.
Bake for 10 minutes until cheese is melted.
Allow to set for 3 minutes before slicing into 4 pieces.
Serve topped with salsa and sour cream.

Enjoy!

Just a note- I found this to be much easier by having the baking sheet and a bowl for the zucchini ready before I started cooking.  That way I wasn't looking for things as I needed them.  I made a stack of tortillas then layered the beef and rice directly from the pans and the zucchini from the bowl.  My kids were not impressed with the zucchini in this I think next time I will try to dice it instead of slicing and I am going to add some corn with it.

Teriyaki beef - Crock pot meal

What could be easier than 3 ingredients in your crock pot?  I'm not sure, this is pretty much as easy as it gets.  Turn the crock pot on and at the end of the day you have dinner waiting for you.

Ingredients -
3 pound beef roast - rump or chuck work great
Bottle of teriyaki sauce
1 cup beef broth or stock

Cut roast into large chunks and trim excess fat.  Place meat in the bottom of the crock pot.  Pour teriyaki sauce and stock over the beef.  Cover and turn on low for 8 hours.
If sauce is too thin you can thicken it up with a cornstarch slurry.  Mix 1 Tbsp corn starch with 1 Tsbp cold water, mix well and stir into sauce and meat mixture.

Serve with jasmine rice.

Broccoli is a great add in here if you have a little extra time.  Just give it a light steam and add it to beef before serving.

Crock pot beef brisket

I love a good brisket as much as anyone.  I have been hoarding the one from our last cow purchase since last April, since we are shopping around for another side of beef I figure it is time to let go of this one. 
Ingredients
3-5 pound beeef brisket
1 cup of ketchup
1 can sprite or ginger ale
1 package dry onion soup mix
2 pounds baby potatoes or baking potatoes cut into 1-2 inch cubes

Place brisket in crock pot.
Combine ketchup, soup mix and soda and pour over top of meat
Spread potatoes around
Put the lid on your crock pot and turn it to low and walk away for 8 hours

Enjoy!

Not so crock pot beef brisket

So I was planning on making a crock pot beef brisket with potatoes and my crock pot decided to die.  So now what... I was not planning to fire up the grill in February in Virginia.  I turned to my trusty oven for help.

I used the same recipe that I would for the crock pot except I left the potatoes out, put the brisket in a large pan and covered it tightly with tin foil.  I baked it at 325 for 2 1/2 hours then took off the foil and gave it another 1 hour.

The results were perfect.  Tender, tasty and didn't take long at all.

I found some cutie baby potatoes in the produce clearance so I boiled them whole and tossed with a tablespoon of butter, some salt and parsley.

Brisket on a Tuesday night?  Sure why not!