Beef – Page 3 – Rants Raves and Recipes

May 24, 2016June 29, 2016

Pot Roast

I’ve seen a lot of recipes on the internet for pot roast, most of them are a simple braising recipe. My version comes from my great-grandmother, a 100 year old recipe that never fails to please. Her rule was low, slow and dry.

The cut of meat is certainly up to you. Any number of “chuck” cuts, brisket or bottom round will produce a pretty good pot roast. We always used a bottom round- slightly tougher but if cooked properly it will be tender and delicious and it does hold up a little better making it easier to slice in the end.

You do need a good cast iron or enameled pot with a tight fitting lid .

For the gravy, a simple roux and the pan drippings will produce a wonderful sauce, if color is a concern you can always add a little “kitchen bouquet” to darken the gravy- don’t worry the gravy police won’t knock down your door if you do!

Ingredients for Pot Roast

Bottom round 6-8#’s
2-3 Tbsps cooking oil
3-4 Tbsps flour
salt and pepper
3-4 stalks of celery
1 medium onion quatered
2 carrots roughly chopped
Salt & Pepper

For the Gravy

2-3 Tbsps butter melted
2-3 Tbsps flour
1-2 cups cooking liquid.

Directions for Pot Roast

Preheat oven to 325º.

Lightly salt and pepper all sides of the roast. Sprinkle the flour over all sides and gently rub in to meat.

Heat the oil in the cast iron pot to medium to medium high and once up to heat sear the roast on all sides. Once browned remove the roast to a plate pour off most of the excess oil.

Place the celery onion and carrot in the bottom of the pot to form a “vegetable rack” for the meat to sit on.

Place the roast on top of the vegetables place the lid on and put in the slow oven for about 3 hours. Using a baster or ladle remove excess liquid every 30- 45 minutes and reserve the liquid for the gravy.

Once done, remove the roast to a plate strain out the pot getting all the remaining juices and discard the cooked vegetables. Prepare the gravy in any way you are comfortable with by skimming the fat off the top and either by reducing or adding a roux.

Here are a few items to help make this recipe:

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven: http://amzn.to/1UbKRHb
Baster: http://amzn.to/1UbKOLA

Now this is more like it! Beef fit for a Princess and the gravy and carrots were not to be ignored! I would be happy with this every day! 5 paws!

Yum

Pot Roast

Ingredients

Ingredients for Pot Roast
Bottom round 6-8#'s
2-3 Tbsps cooking oil
3-4 Tbsps flour
salt and pepper
3-4 stalks of celery
1 medium onion quatered
2 carrots roughly chopped
Salt & Pepper
For the Gravy
2-3 Tbsps butter melted
2-3 Tbsps flour
1-2 cups cooking liquid.

Instructions

Preheat oven to 325º.
Lightly salt and peper all sides of the roast. sprinkle the flour over all sides and gently rub in to meat.
Heat the oil in the cast iron pot to medium to medium high and once up to heat sear the roast on all sides. Once browned remove the roast to a plate pour off most of the excess oil.
Place the celery onion and carrot in the bottom of the pot to form a "vegetable rack" for the meat to sit on.
Place the roast on top of the vegetables place the lid on and put in the slow oven for about 3 hours. Using a baster or ladle remove excess liquid every30- 45 minutes and reserve the liquid for the gravy.
Once done, remove the roast to a plate strain out the pot getting all the remaining juices and discard the cooked vegetables. Prepare the gravy in any way you are comfortable with by skiming the fat off thwe top and either by reducing or adding a roux.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/pot-roast/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

March 30, 2016June 17, 2016

Open- Faced Irish Reuben Sandwich

Open-faced Irish Reuben Sandwich

My favorite thing about St. Patrick’s Day is left-overs, and my favorite left-over is an open-faced Irish Reuben sandwich. I started making my Rubens open-faced years ago, they are slightly less messy and I did like that you could put more “stuff” on it when you eat with a fork.

I assume everyone knows the standard fare for a Reuben, Rye bread, corned beef, sauerkraut, and Russian or thousands island dressing and Swiss cheese. My version uses more beef and sauerkraut, more Russian dressing and cheese and since it’s a left over I always make sure I have plenty of soda bread to go with it.

The one “trick” to this recipe is to let the corned beef chill, it is so much easier to slice thinly when cold.

Ingredients for Open-faced Irish Reuben Sandwich

Chilled corned beef thinly sliced.
3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
Russian or Thousand Island dressing
Sauerkraut (with or without caraway seeds).
Medium thick slice of Irish Soda Bread
1-2 Tbs softened butter per sandwich
1+ cups heated beef stock or stock from cooked corned beef

Directions for Open-faced Irish Reuben Sandwich

Like all recipes, other than for certain sauces and baking, there is no wrong or right way to do it. The order in which you stack and the amount you stack are up to you.

Take the stock and place it in a pot and bring it up to a simmer. Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.

In a separate pot gently heat up the Sauerkraut.

Butter one side of the Soda Bread and spread a generous layer of dressing on the other side and place butter side down in a sauté pan or frying pan, that has a lid and is on medium heat.

Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese. Now drain and layer the sauerkraut on top of the beef. You can finish with more dressing and cheese if you wish. Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown. Plate and serve.

The Scott’s-Irish in me also uses the left over potatoes, from the St. Patrick’s Day meal, to make a dill potato salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).

Here are a few items to help make this recipe:
http://amzn.to/1M0yDkU Henckel Bread Knife
http://amzn.to/1RyxEVW Henckel carving Set

Skip the sauerkraut and bring on the beef!

Yum

Opened- Faced Irish Rueben Sandwich

Ingredients

Chilled corned beef thinly sliced.
3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
Russian or Thousand Island dressing
Sauerkraut (with or without caraway seeds).
Medium thick slice of Irish Soda Bread
1-2 Tbs softened butter per sandwich
1+ cups heated beef stock or stock from cooked corned beef

Instructions

Like all recipes other than for certain sauces and baking there is no wrong or right way to do it. The order in which you stack and the amount you stack are up to you.
Take the stock and place it in a pot and bring it up to a simmer. Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.
In a separate pot gently heat up the Sauerkraut.
Butter one side of the Soda Bread and spread a generous layer of dressing on the other side and place butter side down in a saute pan or frying pan that has a lid and is on medium heat.
Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese. Now drain and layer the sauerkraut on top of the beef. You can finish with more dressing and cheese if you wish. Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown. Plate and serve.
The Scott's-Irish in me also uses the left over potatoes to make a dill potate salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/open-faced-irish-reuben-sandwich/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

March 22, 2016June 17, 2016

Guinness Corned Beef

Guinness Corned Beef or corned beef braised in Guinness Stout, is an alternative to boiled in water corned beef. It does add an extra layer of flavor and an extra layer of cost, but is probably worth it.

I’m not a big fan of St. Patrick’s Day, any holiday that is nothing but an excuse to over imbibe in my view is a waste of time, but once a year the food side of it does appeal to me.

If done in stages you will get a tasty meal with properly done vegetables. So take the time and use the extra pot to cook everything right.

In the more traditional recipe the vegetables are dumped into the same pot as the corned beef and over cooked, leaving you with very soft carrots, mushy potatoes and cabbage.

Using two pots or a slow cooker for the corned beef and a pot for the vegetables gives you more control over the doneness of each of the dishes.

Ingredients for Guinness Corned Beef

1 Corned Beef, patted dry
2 bottles Guinness Stout
3-4 Tbsp dark brown sugar
1 medium onion peeled cut in half
6-8 garlic cloves peeled, left whole,but crushed slightly
1 spice packet or 1 Tbsp pickling spices
1 head white cabbage stem left on cut into quarters
4-6 carrots peeled halved and cut into 1″ pieces
red potatoes cut into quarters

Directions for Guinness Corned Beef

In a slow cooker pour the stout and the brown sugar. Whisk to dissolve the sugar. Place the medium onion and the garlic cloves into the pot. Place the corned beef in fat side up. Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º. If the beef is not completely covered turn about half way through the cooking process.

Once done remove from the pot and let it rest a few minutes. Slice thinly against the grain of the meat.

The Vegetables:

In a pot that will be large enough to accommodate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water. Bring up to a boil and cook for about 15 minutes. Remove from the stock when the cabbage begins to soften. Depending on how you like your cabbage it is either now done or you can continue to cook. Place the potatoes and carrots into the stock and if you are going to continue to cook the cabbage place it on top bring the stock up to a boil and cover and cook for 10 – 15 minutes until a knife pierces the vegetables easily. Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.

Strain the potatoes and carrots into a separate bowl and serve.

You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.

An additional option is to create a roux with 2 tbsp’s of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.

Here are a few items to help make this recipe:
http://www.amazon.com/Creuset-Signature-Enameled-Cast-Iron-2-Quart/dp/B0076NOGPY/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1458676121&sr=1-4&keywords=le+creuset&linkCode=ll1&tag=rantsravesa06-20&linkId=96159b59b64fd7761f90e41aca7656fa
http://www.amazon.com/Cuisinart-MSC-600-Central-6-Quart-Multi-Cooker/dp/B008YEXC22/ref=as_li_ss_tl?ie=UTF8&qid=1458676190&sr=8-8&keywords=slow+cooker&linkCode=ll1&tag=rantsravesa06-20&linkId=e2b4bdba324179094260190d59f01959

Corned Beef brings out my Celtic solidarity for my slightly backward cousins the Setters and my noble Bro’s the wolf hounds, keep it coming and I’ll Arroo “Oh Danny Boy” all night.

Yum

Guinness Corned Beef

Ingredients

1 Corned Beef, patted dry
2 bottles Guinnes Stout
3-4 Tbls dark brown sugar
1 medium onion peeled cut in half
6-8 garlic cloves peeled, left whole,but crushed slightly
1 spice packet or 1 Tbsp pickling spices
1 head white cabbage stem left on cut into quarters
4-6 carrots peeled halved and cut into 1" pieces
red potatoes cut into quarters

Instructions

In a slow cooker pour the stout and the brown sugar. Whisk to dissolve the sugar. Place the medium onion and the garlic cloves into the pot. Place the corned beef in fat side up. Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º. If the beef is not completely covered turn about half way through the cooking process.
Once done remove from the pot and let it rest a few minutes. Slice thinly against the grain of the meat.
The Vegetables:
In a pot that will be large enough to accomadate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water. Bring up to a boil and cook for about 15 minutes. Remove from the stock when the cabbage begins to soften. Depending on how you like your cabbage it is either now done or you can continue to cook. Place the potatoes and carrots into the stock and if you are going to continue to cooke the cabbage place it on top bring the stock up to aboil and cover and cook for 10- 15 minutes until a knife pierces the vegetables easily. Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.
Strain the potatoes and carrots into a separate bowl and serve.
You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.
An additional option is to create a roux with 2 tbsp's of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/guinness-corned-beef/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.