* from Spark Recipes
Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.
"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"
This is a perfect dish with the Nor'easter rolling in and St. Patrick's Day coming up! This recipe is made to serve about 10 people, scale accordingly for smaller groups.
Corn comes from Old English and refers to a ‘grain’ of something, coarse salt for example. Corning is simply the brining of larger cuts of meat to give them added flavor, and to semi-preserve them for a longer time. Brisket is common, and consists of two cuts, ‘point’ and ‘flat’ but almost any large, tougher cut will do. The low, slow braise makes the meat deliciously tender. This recipe calls for pink salt, but can be corned without. If no pink salt is used, the color of the finished meat won’t be the characteristic pink of meats cured with nitrates.
*from NY Times Cooking, by Melissa Clark
"No matter if you broil, pan-sear or grill it, like most economical cuts, London broils want to stay rare and juicy and a little chewy to show off its best side. Cooked through until completely brown, these steaks toughen and dry up. Warning to well-done steak lovers: You might want to buy a different hunk of beef."
*from The Kitchn, by Faith Durand
"If you ask me about comfort food, I will answer promptly: slow-cooked brisket. This old-fashioned pot roast, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting."
*from Gordon Ramsay
How can you go wrong with beef, pancetta, and red wine? Gordon Ramsay takes these short ribs and turns them into a top notch meal with only a handful of steps. It seems too easy, but the proof is in the pudding...or short ribs, in this instance. Watch the short video in this post and try it yourself!
*from Nom Nom Paleo
"Inspired by a recipe in Slow Cooker Revolution from the editors at America’s Test Kitchen, I’ve made this Korean-style dish several times—and every time, it’s been easy-peasy and tasty. I simplified and Paleoized the recipe by subbing out the soy sauce with coconut aminos, the rice wine vinegar with coconut vinegar, and leaving out the tapioca. What’s cool about this recipe is that you don’t need to sear off any of the meat or carmelize any aromatics –- it’s pretty much a dump-it-in-and-forget-about-it kind of dish. That being said, when I do have the time I will char the short ribs under the broiler before throwing them in the slow cooker."
*from Stupid Easy Paleo
Here is an awesome paleo spin on a classic pot roast recipe. The exciting part of pot roast is the versatility of the meal - you can change the vegetables around to what you have in the cupboard or experiment with different spices (use small amounts to start!) in order to not get tired of the roast.
*from The Daring Gourmet
"...let me stress one thing I learned from my mom about cooking roasts: Probably THE single most important factor to the flavor of the finished roast is to fry it until it’s very browned on all sides before cooking it. That is the KEY to a deliciously flavorful roast so whatever you do, don’t skip that step! And don’t be afraid to get it good and browned. Not only will it greatly enhance the flavor of the roast itself, but all those burnt bits on the bottom of the pan is what will give the gravy that irresistibly wonderful flavor.
*from Smitten Kitchen
At 11 p.m. on December 30th, I unwrapped a piece of brisket nearly the size of my baby, browned it in a pan, laid it in the stoneware liner, threw in some onions, a pile of spices, cups of tomatoes and water on top, turned it to low, and at 9 o’clock the next morning woke up and nearly fainted from the deliciousness all around me. Dinner. Was. Made. I had done nothing. And it was the most perfectly cooked piece of brisket I had ever seen. Why did I wait so long? I am consumed with regret.
*from NY Times Food, Melissa Clark
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream. They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
Our famous steak chili may come in small packages, but it is big on beef. Each quart has almost a pound of meat, including a half lb. of chuck steak and half lb. of 90% lean ground sirloin. We combine these hearty cuts with tomato, onions, red kidney & black beans, organic corn, green pepper, garlic, spices, hot peppers, dark chocolate, and beer. It's great for tailgates or warm meal on a cold day. 32 fl. oz., serves 2-3 as a main and 4-6 as a starter.
*from Epicurious
Wine-Braised Chuck Roast With Onions
This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad. You might want to round out the first meal with a green salad or sautéed spinach.